According to the CDC, obesity has more than doubled in children, and tripled in adolescents, during the past 30 years.

When the push to remove saturated fats in the 1980s led to widespread use of trans fats (later found to be worse than what they replaced), there was some initial confusion.

Three novel nutritional ingredients for enhancing and sustaining energy were described by Rodger Jonas, director of national food and beverage sales for P.L. Thomas

Ideal for emulsifying, film forming, water binding and foam stabilization, gelatin’s unique functional abilities offer solutions for many foods.

When it comes to creating foods and drinks for little ones, the most critical thing to keep at the forefront of any product development program is that taste, above all, still matters.

Research from Yale University explored the impact of daily whole egg consumption in men and women with coronary heart disease.

Many things can hamper a nutraceutical ingredient from use in mainstream food and beverage products. Certainly, technical issues that prevent its incorporation into a formulation—without affecting taste or texture or shelf life—are the most common. However, many game-changing advances in ingredient technology have overcome a majority of these difficulties.

A new line of functional confectionery and fortified confectionery products for specific health indications has been developed by Carmit Candy Industries Ltd.

Guduchi (Tinospora cordifolia) is also known as amrit in Sanskrit, the ancient language of India, where it is associated with longevity.

LycoRed, Israel, launches Lyc-O-Fem, the first of its new line of innovative products combining slow-release technology with genistein, tomato lycopene and an effective dose of vitamin D3.