Scientists working for the US Department of Agriculture (USDA) are
developing new techniques to produce bread with high beta-glucan
content in a bid to create a loaf with increased functionally and
The future of research into the potential health benefits of cocoa
should focus on the mechanisms and active compounds, with well
defined clinical trials key to this burgeoning segment, says a new
review by Nestlé.
Canada's Technologie Biolactis is introducing a new ingredient from
pasturized fermented whey that can be used as a healthier
alternative to fat in dairy and other foods - and the same platform
is also being researched for the...
Mars Inc is sending out a clear signal that functional foods are
moving mainstream, with the creation of a new Nutrition for Health
& Well-Being business unit to capitalize on research into the
health benefits of cocoa, reports...