A healthy, flaxseed-based, low-net-carb pizza crust technology was introduced to convention goers at Natural Products Expo West (March 4-6, Anaheim, Calif.).
The exclusive 2004 Prepared Foods Functional Foods Trends Survey delves into what food and nutritional companies see as their major challenges and opportunities in the functional foods arena.
A backlash against Ephedra has spawned a new arsenal of weight control ingredients winding their way into foods and supplements. New scientific evidence makes a case for some, while others continue to be controversial.
An all-natural product for soluble fiber fortification, FIBREGUM, combines the beneficial effect of a nutritional soluble fiber with the proven technological properties of gum acacia.
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