ABITEC has been manufacturing keto-friendly ingredients long before the “keto” lifestyle became the fastest growing diet
February 27, 2019
Today, with the ever-evolving expansion of consumer product options and formats, ABITEC’s portfolio of both liquid and powdered MCT ingredients are the perfect “keto” fit for nutritional food and supplement products.
SternLife’s new keto products are also based on MCT derived from high-quality coconut oil
January 18, 2019
One example that is becoming more and more popular is ketogenic nutrition. This diet consists of 75% fat, 20% protein and only 5% carbohydrate. It brings about in changes in energy metabolism. Because of the reduced carbohydrates, there is no longer enough glucose available as a supply of energy.
Overweight and obesity rates might be leveling off, but as more nations become more developed, waist expansion is spreading worldwide. In fact, the global girth rate appears to be untouched by an equally epidemic and persistent obsession with diets—diets of all kinds and of all claims.
The inclusion of polydextrose in the newly expanded list of isolated or synthetic non-digestible carbohydrates in the classification of dietary fiber provides formulators with an economical, highly functional ingredient that qualifies for label claims.
Clinical study results show incorporating soy protein into a high-protein, energy-restricted diet leads to significant loss of body fat
June 15, 2018
The ability to lose weight and keep it off is the central focus of a health and wellness-focused collaborative study led by researchers from the University of Colorado Anschutz Medical Campus with support from DuPont Nutrition & Health.
Company employs New Zealand science to develop weight management supplement designed to curb cravings and reduce calorie intake by 20%
May 30, 2018
The appetite management properties of Amarasate are backed by science. Developed by New Zealand's Plant & Food Research institute over a six-year project, the extract was found to be the most effective compound (out of more than 900 plants screened) to trigger 'the bitter brake' – an evolutionary response whereby bitter compounds trigger a 'stop eating' signal in the brain.
The February 2019 issue of Prepared Foods features our cover story on color solutions and how color makers are expanding their offerings. Other features include lipids, sugar reduction in food and beverage formulations, and much more.