Sugar Reduction

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CLA is associated with a number of health benefits. There is evidence that it is one of the most potent defenses against inflammation. A number of studies support its ability to reduce body fat and help with management of body composition.

An overview of a range of proposed regulations and issues, such as food safety, allergens, label claims and ingredient use, marketing to children and factors impacting food material sourcing.

Dark chocolate may prevent heart disease.

Consumer perceptions of dairy foods have always been favorable, invoking visions of healthy bones and nutrient-rich, homey products.

Sodium is a concern for both U.S. and global consumers. 

An abbreviated version of the podcast, "A Strategy to Reduce Sodium in Processed Foods," from PreparedFoods.com.

Beneficial heart-healthy ingredients include dietary fiber, omega-3s and certain oils, phytosterols and soy protein.

An overview of salt’s technical functions and impact on human sensory perception is provided, along with suggestions for salt-reduction strategies.

The nutritional lipids arena continues to be dominated by the omegas. Within the family, product developers are looking at the benefits provided by docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) from marine sources and those of alpha-linolenic acid (ALA) from plant sources. While cost often governs why a specific ingredient is chosen for certain applications, nutritional attributes also play a role. The following summarizes recent related published research in scientific literature that supports benefits provided by each category of omega-3s, followed by new product activity and trends in the marketplace.

Plant sterols are fat-like substances that occur naturally in many vegetables and fruits. They have been found to have the ability to lower LDL, or “bad” cholesterol, while not affecting the levels of the HDL or “good” cholesterol in the body.