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
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.
An oat-based beta-glucan has shown to benefit multiple health aspects.
March 25, 2013
The European Food Safety Authority (EFSA) Article 14 (Commission Regulation [EU] No 1160/2011 of November 14, 2011) expressed that its positive health-claim opinion about oat ß-glucan for cholesterol reduction complies with the requirements of Regulation (EC) No 1924/2006.
Last Fall, Prepared Foods conducted its annual survey on current trends and growth opportunities for functional foods, functional beverages and dietary supplements.
March 25, 2013
Each year, BNP Media Inc.’s Market Research Division carries out a comprehensive study to evaluate trends and growth opportunities, as determined by and discussed among industry professionals.
Newer Research from USDA on eggs and cholesterol adds “insurance” to health benefits of eggs.
March 22, 2013
A recent National Egg Product School presentation given by Mitch Kanter, Ph.D. (of the Egg Nutrition Center) introduced new research on eggs and cholesterol
The health benefits of drinking cranberry juice by the gallon may have been overrated after University of Manchester research suggests antioxidants may be harmful to cell processes.
While fat reduction has been a key issue in the food industry for many years, an increased focus is now placed on reducing sodium levels in the diet, caused by high salt intakes.