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Items Tagged with 'glucose control'

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Study Links Tree Nut Snacks to Fewer Cravings, Better Diet Quality

Vanderbilt researchers find nut-based snacks reduce sweet and fast-food cravings in young adults

January 1, 2026

New research shows that replacing high-carbohydrate snacks with tree nuts reduced cravings for sweets and fast food while improving overall diet quality. The findings suggest nut-based snacks may support healthier eating patterns without increasing calories or body weight.

Beyond the Hype: How GLP-1 Medications Are Reshaping Weight Management and Nutrition Trends

Consumers wary of drugs are seeking foods and ingredients that boost GLP-1 and satiety

David Feder , RDN

April 8, 2025

While it is understood that the drugs have also proven to be safe and effective for thousands, the negative issues have led to a rush of consumers seeking nutrition-based alternatives.

CarobWay: Low Glycemic Index Sweetener

Start-up to demonstrate natural sugar replacer's sweet, clean flavor in energy bars

June 29, 2023

FoodTech start-up CarobWay™, Ltd. will introduce its clean-label, low glycemic index (GI) sweetener at IFT FIRST 2023 in Chicago. The company will demonstrate the new sweetener in gummy and energy bar prototypes to illustrate the new sweetener's capabilities.

New ZenoBar Varieties Contain Fewer Net Carbs

ZenoBar is a vegan energy bar specifically targeting tens of millions of people with low-glucose goals

August 21, 2019

ZenoBars remain unique among energy bars through the use of the sweetener allulose and a resistant dextrin binder made from organic tapioca.

Boomers Drive Sugar Replacement

Half of US baby boomers reduce their sugar intake, buy more reduced sugar products

May 23, 2019

The US yogurt category is already seeing high levels of low/no sugar development, with 20% of all launches in 2018 carrying such claims, up from just 4% in 2013.

Resistant Starch Can Replace Flour

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

February 14, 2013

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

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