BENEO says its slow-release carbohydrate Palatinose (isomaltulose) is the power behind Nth Degree Low GI, a new low-glycemic index performance beverage created for endurance, performance and energy. Made from sugar beets, Palatinose is a healthy, low-glycemic, functional carbohydrate that is fully digestible and provides a prolonged energy supply in the form of glucose.

Ganeden Biotech says muffin processor Uncle Wally’s selected probiotic GanedenBC30 for the company’s new Smart Portion Muffin Tops.

Nexira says its new Fibregum Crystal is an ideal natural solution to replace other dietary fibers that create gas, bloating and other discomfort. Fibregum is an all-natural and GMO-free source of soluble dietary fiber with a guaranteed minimum of 90% on a dry-weight basis (AOAC 985.29).

Dr. S.K. Dash, adjunct professor at South Dakota State University, will present “Selection Criteria for Probiotics” at the upcoming International Probiotic Conference 2012, Nov. 19-21, in San Antonio, Texas.

A new study suggests that soy protein may not preserve overall thinking abilities in women over the age of 45.

Cargill’s Oliggo-Fiber inulin is a natural, invisible soluble fiber that is virtually undetectable in most foods and beverages. It is now available as a fiber syrup, as well as in the free-flowing powder form food and beverage manufacturers have been using to discreetly add fiber’s health benefits to a variety of products.

Jamba Juice Company is adding better-for-you options to summer snacking with its line of Whirl'ns Frozen Yogurt.

Results of new research presented at the American Society of Nutrition in San Diego contributes to the increasing amount of scientific evidence that underscores the health benefits of eating pistachios on a daily basis. A joint study by the UK’s Institute of Food Research and Italy’s University of Messina confirms that key nutrients in pistachios are released during digestion and are absorbed in the gastrointestinal tract.

A nutraceutical oil with a unique fatty acid profile

A one-year, double-blind, controlled clinical study suggests cacao flavonoids and soy isoflavones can significantly improve biomarkers of CVD risk in postmenopausal women with type 2 diabetes. The trial, conducted by Peter J. Curtis, Ph.D., et al, funded by a U.K.-based Charity, Diabetes UJK, and supported by Frutarom Ltd., Israel, and cocoa and chocolate processor Barry Callebaut Inc., was published February 2012 in Diabetes Care.