Prepared Foods Exclusive: Specialty Tea Industry Steaming Towards a Full On BoilBy Brian Keating, www.teareport.com For an industry that for decades has evoked images of fine ceramic tea pots, ornate
Soy and AnaphylaxisFebruary 18/Obesity, Fitness & Wellness Week -- "Food-dependent exercise-induced anaphylaxis (FDEIA) due to soybeans is a rare disorder. The allergen responsible for FDEIA due to soybeans has not
Soy Consumption May Reduce Cancer RiskFebruary 18/Pharma Marketletter -- A new study published in the American Journal of Clinical Nutrition explores how soy food consumption may lower the risk of
Vitamin D for Cold Prevention February 24/Pharma Marketletter -- Vitamin D may be an important tool to arm the immune system against disorders like the common cold, according to a
Lycopene Degradation February 25/Food & Farm Week -- According to a study from Guelph, Canada, "Lycopene can undergo degradation via isomerization and oxidation during processing and storage. These degradative reactions
Probiotics and Colitis February 25/Obesity, Fitness & Wellness Week -- Animal and clinical studies indicated that gastrointestinal bacteria play an important role in the development of ulcerative colitis (UC), and
Monitoring Dietary Supplements February 25/Pharma Business Week -- "The U.S. Food and Drug Administration is studying the need to monitor dietary supplements for mycotoxins such as total aflatoxins and ochratoxin
Enriching with Fiber February 25/Life Science Weekly -- "The effect of the addition of a new functional fiber (high-amylose maize starch, HAMS, as a source of resistant starch), recently available
Lowering GI at MealtimesFebruary 25/Biotech Law Weekly -- "Previous research has shown that substitution of high-glycemic index (GI) bread for low-GI bread can favorably alter the 24-h glucose profile. Given
A for Immunity February 25/Biotech Law Weekly -- According to recent research published in the Journal of Nutrition, "Recommendations for vitamin A intake and liver stores are based on maintaining
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