polyols | Prepared Foods

Items Tagged with 'polyols'

ARTICLES

Consumer Sweet Preferences Make Sugar Reduction Challenging for Product Developers

Beverages continue to lead all categories of foods and beverages with the greatest number of low/no sugar claims

December 12, 2022

Global concerns over obesity, diabetes, and cardiovascular disease will usher in the new year’s health and wellness initiatives. Consumers will engage in the annual effort to seek out food and beverage choices with more moderate amounts of nutritive sweeteners (i.e., sucrose and fructose), lower amounts of “undesirable” fats, and fewer calories.

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.

Barry Callebaut: Sugar Solutions

Barry Callebaut responds to worldwide trend with five wholesome sugar solutions with chocolate ingredients

December 11, 2017

Sugar-related health and wellbeing concerns are high on consumers’ radar, especially amongst Millennials and health-conscious adults. They all have one thing in common: the search for good food with a better nutritional profile that doesn’t force them to compromise on taste.

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.

This exclusive webinar outlines the use of a specialty enzyme that increases the umami of plant-based protein within the fibrous meat texture of texturized plant proteins. This “must-see” webinar will graphically demonstrate how this is accomplished with hard data including meat analog graphs, sample analyses, and sensory profiles.

Consumers continue to evolve when it comes to their expectations and choices with “clean label” food selections. Webinar panelists will discuss trends and technical solutions—for both today and tomorrow—involving clean label, plant-based, and processed foods and beverages.