Cargill has developed an ingredient that enables manufacturers to
add the healthy benefits of whole grain nutrition to foods while
preserving the sensory qualities of foods made from enriched corn
flour, reports Anthony Fletcher.
A study showing that sweet drinks have overtaken white bread as the
leading source of calories in the American diet may mean that the
nutrition gap is even wider than previously thought, reports
Jess Halliday. But according to the...
The prebiotic activity of different fibres will be measured and
compared in a new study designed to help food makers decide which
ingredient to select for their gut health products, reports
Only one food product out of 33 tested for trans fat levels in the
state of Florida was accurately labeled, raising fears that food
makers are opening themselves up to possible litigation in the
future writes Anthony Fletcher.
The American Dietetic Association is seeking to stir up debate over
the nation's breakfast tables. Girls who skip breakfast are more
likely to miss out on dietary sources of calcium and fiber than
those who regularly eat the...