Yo-Fast 20, a range of yogurt cultures from Chr. Hansen, provides yogurt with very mild flavor and minimal post-acidification. Its high-texturing properties make it possible to reduce or even replace stabilizers or gelling agents.

Health issues affecting women include those directly linked to the female reproductive system as well as others like osteoporosis. This review of bioactives will cover ingredients for classic female concerns.

Omega-3s, from a-linolenic acid to DHA, are related fatty acids that differ in structure, source, and disease prevention abilities.

An August 2002 U.S. patent issued to Innovative Foods Inc. provides a method of infusing nutrients such as vitamins, phytochemicals, herbal extracts and medicinals into fruits, vegetables and other underutilized food products.

A new protein isolation process developed by researchers at the University of Wisconsin-Madison, with funding from America's dairy farmers and sponsored by DMI, can make a difference for children with PKU (phenylketonuria), an inherited metabolic disorder that strikes one baby in every 10,000.

A novel iron fortifier, a ferric pyrophosphate compound called SunActive Fe™, received the NutrAward for Best New Product at this year's Nutracon/Natural Products Expo, as well as Most Innovative Food Ingredient Award at Food Ingredients Europe.

With numerous health benefits supported by strong scientific evidence, flax lignans have much to offer manufacturers targeting specific categories of wellness seekers, including consumers in the fast-growing men's health category.

Elevated sales of calcium supplements and fortified foods evidence concerns about osteoporosis, even as isoflavones and essential fatty acids join the battle.

A $4.5 million study to be conducted at the Baylor College of Medicine in Houston will examine the health benefits of soy isoflavone supplementation in reducing bone loss in postmenopausal women.

Probiotic products have been marketed for a number of years, primarily in the yogurt category or as live microbial dietary supplements whose biological activity needed to be preserved. This tends to limit their consumption to supplements taken after meals or in fresh dairy foods. One technology now makes it possible to "have your probiotic and eat it, too!"