A 2010 federal law will require U.S. chain restaurants to display calorie information on their menus and menu boards. Will consumers use this information to make healthier food choices?
Published in the March 2011 issue of Nutrition Journal, a review of over a dozen studies has concluded Phase 2 Carb Controller™, a proprietary, highly concentrated extract of the white bean, has the potential to induce weight loss and reduce spikes in blood sugar caused by carbohydrates, according to Pharmachem Laboratories, manufacturer of the ingredient.
An understanding of how ingredients, such as starches, fiber, fats and oils, impact baked goods’ texture and nutritional profile helps lead to superior formulations.
A NGO Oxfam poll of 16,000 people in 17 countries around the world found the world's favorite food is pasta. Second and third place went to "meat" and "rice."
Researchers at Purdue University found provocative evidence that eating foods containing fat substitutes not only does not aid weight loss but may actually contribute to weight gain.
This White Paper details fundamental research on the nutritional benefits of pea protein and wheat protein in order to characterize products and target specific areas of potential interest for human nutrition (notably sports nutrition).
Boston University School of Medicine (BUSM) researchers have found that a Dietary Approach to Stop Hypertension (DASH) diet reduces obesity risk in adolescent girls.
Cyvex Nutrition recently announced its branded weight management ingredient, SolaThin™, a pure potato protein extract consisting of several low-molecular-weight proteins, including protease inhibitor PI-2.
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