New research funded by Tate & Lyle Ingredients Americas Inc., and presented at the FASEB Experimental Biology 2012 conference in San Diego, adds to the body of emerging research on fibers, including additional support for the role of soluble corn fiber in bone health.
PL Thomas and Co., Inc. and Polinat S.A. announced publication of a peer-reviewed study about the effects of Xanthigen in the Journal of Agricultural Food Chemistry (2012 Jan 3).
For the general American population, adopting a gluten‐free diet is becoming an increasingly popular solution to numerous health problems, stated Pam Cureton, RD, LDN in a presentation at the Food Marketing Institute's (FMI) 2012 Health and Wellness Conference, held in April in Orlando, Fla. Cureton is with the Center for Celiac Research based at the University Of Maryland School Of Medicine.
Prepared food and beverage processors can identify new weight management product formulation ideas in the latest tech paper from Fortitech. The article, “In Demand Nutrients Targeting Weight Management,” is available free by visiting www.fortitech.com.
National Starch Food Innovation announced promising results of two recently published studies that support Hi-maize resistant starch’s benefits for glycemic health.
Can potatoes be the next functional food? Or a source of novel bioactive ingredients? New research and product development suggests that there is more to the common spud than French fries!
Satiereal® is a new patent-pending, clinically proven satiety ingredient from PL Thomas derived from saffron. The satiated feeling induced by Satiereal is said to encourage weight loss, while “eliminating frustration.”
The steady demand for weight-loss products has spread to include a wide range of food and beverage products. Many weight-loss products have moved towards claims with a focus on satiety, appetite suppression and thermogenesis. Novel methods in weight-loss claims require companies to make sure they have proper substantiation, however.
Stevia has been long cultivated as a sweetener. The extracts of the leaves, steviol glycosides, are responsible for its sweet characteristics; the main two steviol glycosides are stevioside and rebaudioside A (reb A).
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