US consumers recognize that not all carbohydrates are alike. In a recent survey conducted on behalf of BENEO, it was shown that consumers differ in their perspectives between various kinds of carbohydrates and are aware of alternative sugars. In fact, half of US consumers believe carbohydrates that are more slowly released are better for health.

Diabetes affects more than 425 million people globally (Source: International Diabetes Federation) and today’s World Diabetes Day provides food and beverage businesses with an opportunity to consider what more they can do to support global efforts to tackle Type II diabetes.

Mice fed a cocoa supplement had about 27% lower plasma insulin levels and 32% lower liver triglyceride levels than the mice not fed cocoa.

Scientists found too much of a certain polyphenol found in coffee called Chlorogenic Acid (CGA) could thwart fat loss and lead to insulin resistance.

Ingredion says a new sensory study shows that its resistant starch could be used to increase the dietary fiber content of certain foods.

Eating too much bad food could make it hard to think and create new memories, according to new research.

Extracts from an Australian-grown ginger were able to increase the uptake of glucose into muscle cells independently of insulin.

Older women who eat a lot of starchy and sweet carbohydrates may be at increased risk of a less common but deadlier form of breast cancer.

A University of Michigan Health System study provides new clues about the health-damaging molecular changes set in motion by eating high-fat foods.