Health Canada approved polydextrose as a source of dietary fiber in food and beverage products.
September 5, 2013
Evidence supplied by DuPont Nutrition & Health has supported Health Canada’s approval of polydextrose as a source of dietary fiber in food and beverage products.
Health Canada approved Taiyo’s Sunfiber as a dietary fiber source.
September 5, 2013
Health Canada has approved Taiyo’s Sunfiber as a dietary fiber source, based on clearly demonstrated safety and clinical evidence that the addition of Sunfiber (partially hydrolyzed guar gum) to foods results in more than 20% reduction in postprandial blood glucose levels.
Benolea olive leaf extract provides the Mediterranean diet’s cardiovascular health-support benefits in an all-in-one ingredient.
September 1, 2013
Since the discovery that the incidence of heart disease is much lower across the Mediterranean than in other regions, the positive effects of the healthy Mediterranean diet--a diet high in vegetables, fruits, whole grains, legumes and especially olives--have been of interest, with new and promising investigations focused on the reduction of the risk of heart disease.
Diets severely low in fiber and health-promoting microbes have been proven to contribute to the decline of gastrointestinal microflora and the associated increase in digestive ailments during the last two decades.
ADM’s VegeFull cooked beans offer an excellent opportunity for food manufacturers to boost the nutrient content of a wide variety of applications, without altering taste or texture.
August 13, 2013
According to the CDC, obesity has more than doubled in children, and tripled in adolescents, during the past 30 years.
New technology will allow canola to produce the same types of highly bioavailable omega-3 fatty acids as are found in salmon, krill and other marine life.
August 1, 2013
When the push to remove saturated fats in the 1980s led to widespread use of trans fats (later found to be worse than what they replaced), there was some initial confusion.
Three novel nutritional ingredients for enhancing and sustaining energy were described by Rodger Jonas, director of national food and beverage sales for P.L. Thomas
Kids’ foods are more than child’s play. Processors must create nutritious foods that taste good to kids -- and address a host of other challenges.
June 21, 2013
When it comes to creating foods and drinks for little ones, the most critical thing to keep at the forefront of any product development program is that taste, above all, still matters.
Several studies have looked specifically at the role of whole egg consumption in high-risk groups, including those with metabolic syndrome and heart disease.
June 17, 2013
Research from Yale University explored the impact of daily whole egg consumption in men and women with coronary heart disease.