According to recent research from Olsztyn, Poland, "Commercially available gluten-free breads are of low quality and have a rapid staling during storage.
According to recent research published in the journalEuropean Food Research and Technology, "The objective of this work was to study the characteristics of three gluten-free bread formulations and the effect of the inclusion of unicellular protein.
As product developers look to better serve consumer niches with formulated sports beverages, specialty ingredients, from various whey proteins to high value nutrients to an expanding array of sweeteners, are being used by R&D.
Lipid and lipid components provide sensory, nutritional and functional aspects to foods and beverages. Emerging information on changing technologies, uses and health benefits of this macronutrient is provided.
Foods and ingredients to counter aging grow in interest. Certain vitamins and minerals, amino acids and an array of antioxidants, from Superfruits to green tea and carotenoids, are being used in such products.
There has been recent innovation in the use of herbs and spices in beverages, and the launch of Prometheus Springs Lychee Wasabi Elixir builds on this trend, through the inclusion of capsaicin, a compound that gives chili peppers their intense spice.
RSS
