monosaccharides - Page 1 | Prepared Foods

Items Tagged with 'monosaccharides'

ARTICLES

Tagatose Earns NutraStrong™ Prebiotic Verified Certification

Tagatose is an ingredient for food, beverage and nutraceutical manufacturers seeking sweetener solutions that meet consumer demand for functional, lower-calorie products

Prepared Foods Editorial Staff

March 12, 2024

Tagatose, a monosaccharide that has gained popularity for its ability to meet calorie-reduction targets without compromising taste, texture or function, attained the NutraStrong™ Prebiotic Verified certification.

Jennewein Biotechnologie GmbH Establishes US Subsidiary

Jennewein Biotech USA Corporation will help to better serve our US and North American customers

August 10, 2020

Jennewein Biotechnologie GmbH, a science-based company for developing and producing human milk oligosaccharides (HMOs) and rare monosaccharides, announced that it has established its subsidiary in the USA.

Ingredion’s VERSAFIBE 1490, NOVELOSE 3490 Dietary Fibers Receive Low FODMAP Certification

Low FODMAP dietary fibers enable manufacturers to answer consumer demand for foods and beverages that help support digestive wellness

October 18, 2019

FODMAPs are short-chain carbohydrates commonly found in American diets. Certain foods containing FODMAPs can trigger occasional digestive discomfort, including gas, bloating and altered bowel habits. According to the Monash University website, a low FODMAP diet can be an effective way to help manage digestive wellness.

ProNourish from Nestlé Health Science

ProNourish™ drink features the TruComfort™ Digestive Care Blend with ingredients carefully selected to be low in FODMAPs

October 17, 2016

ProNourish™ drink is a nutritional drink that helps make following a low FODMAP diet easier, whether at home or on-the-go.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Demand for plant-based beverages is rising, driven by health, environmental, and dietary trends. Yet, challenges around taste, texture, stability, and nutrition remain.