resistant starch - Page 1 | Prepared Foods

Items Tagged with 'resistant starch'

ARTICLES

Arcadia Biosciences Enters Global Collaboration with Arista Cereal Technologies, Bay State Milling Company

The agreement will spur the commercialization of high fiber resistant starch wheat in key wheat markets

August 26, 2019

Under the terms of the binding agreement, Bay State Milling will become the exclusive commercial partner for Arcadia's high fiber wheat in North America under Bay State Milling's HealthSense™ brand portfolio, while Arista receives exclusive rights under Arcadia's intellectual property in Australia, New Zealand, Europe, Japan and South Korea.

FDA Approves Qualified Health Claim Petition for HI-MAIZE

New qualified health claim to drive increased interest of HI-MAIZE® 260 resistant starch

December 22, 2016

Claim enables food manufacturers to communicate the relationship between high-amylose maize resistant starch and a reduced risk of Type 2 diabetes

Arcadia Biosciences Receive Patent

Resistant starch wheat technology offers potential health benefits with higher fiber content and lower glycemic index

October 14, 2015

The patent covers Arcadia’s non-genetically modified Resistant Starch (RS) Wheat lines.

Functional Starch Enhances

Consumers are looking for healthier food product attributes, even in indulgent snacks, cookies and crackers. That rising demand has formulators turning to more functional starches.

Mindy Maziarz, PhD, RDN

October 22, 2013

Increased market demands for functional food products pose a dilemma for R&D experts: How to make products more nutritious but not sacrifice taste or quality, especially when it comes to the typically indulgent snack foods?

Legumes and Whole Grains: On Trend

Kelley C. Fitzpatrick

May 16, 2012

Pulses and their fractions—protein, starch and fiber—are increasing in popularity for multiple reasons. They are high in protein and beneficial fiber (including resistant starch) and are replete with vitamins and minerals.

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.