A study that took place over more than eight years at the Brigham and Women's Hospital and Harvard Medical School has shown that women who eat five or more servings of red meat on a weekly basis have an increased risk of developing type 2 diabetes.
Assistance for what was once a deeply personal decision--whether to use a pyrophosphate or monocalcium phosphate for your bread or sausage--now can be obtained without embarrassment at the Prepared Foods R&D Conference in the Chicago area on September 19-20, 2005.
A “solvent-free” line of soy protein concentrates has been launched to address the growing number of food manufacturers seeking to eliminate solvent-based soy ingredients in their foods.
Following the successful introduction of its first two functional soy protein concentrates (FSPC) in 2003-2004, Solbar Industries Ltd. has developed unique technologies to offer a complete range of FSPC products.