Restricting vending machine use or availability in schools is
crucial in the nation's efforts to drive down soda-related obesity,
according to a study published this month in the Journal of the
American Dietetic Association.
Adding alginates or guar gum to baked goods and breakfast cereals
could be one way to increase the satiety these products provide,
allowing consumers to feel full longer, according to food
scientists at the University of Maine.
A new set of definitions related to glycemic carbohydrates have
been approved by a group of industry and science experts, in an
effort designed to help food manufacturers communicate how the
carbohydrate content of a product will...
The first ever World Grains Summit opened its doors in San
Francisco yesterday, attracting visitors from throughout the food
and beverage industries for four days of exploration of the latest
developments in grain-based science and...
MGP Ingredients (MGPI) is set for a major overhaul in its
ingredients operations, after disappointing results in the segment
for the company's fiscal year prompted it to announce that it will
review its entire ingredients business.
The US and Mexico have concluded an agreement under which access
will be granted for US high fructose corn syrup exports to Mexico,
a move that begins to address the decade long dispute between the
Nestlé Research Center, in collaboration with the University of
Bristol, are pushing back the boundaries of scientific knowledge
for the food industry by using molecular physics to explore the
properties of carbohydrates in food.
The health-enhancing properties of hemp have come under the
spotlight this month with the launch of a drink containing
hemp-blossom syrup (Cannabis sativa) in the UK, which is
also being tested by multiple sclerosis sufferers for...
Sticking to a low-carbohydrate diet with some limits of calories
has long-term benefits on body weight and blood sugar levels, says
a new study from Sweden, but a leading diabetes charity advises
against following such a diet.
Cleaner labels, health claims and satiety are amongst the projects
in the pipeline at ingredients giant National Starch Food
Innovation, which will be looking for food firms to partner with in
its quest to bring new products to market.
Palatinit today announced that it has achieved GRAS notification
for its sugar replacer Palatinose, a certification the company
hopes will provide food manufacturers with "complete
assurance" in the product.
An industry-funded study claims to show that humans handle high
fructose corn syrup (HFCS) no differently than table sugar, an
assertion that contradicts assumptions that HFCS in beverages fails
to signal fullness or suppress appetite.
National Starch Food Innovation has introduced a range of natural,
grain-based ingredients, which it claims maintain the positive
attributes of traditional flours while expanding and improving the
ways they can be used in packaged...