Bakery

Jaime Schwartz: 'For those diagnosed with prediabetes, the first line of defense in preventing diabetes is to lose weight, not to eat specially formulated products'

Special edition: Tackling diabetes. Formulating for healthy blood sugar

How can the food industry address the ticking time bomb of type 2 diabetes?

By Elaine WATSON

Given that one in three American adults is expected to develop type 2 diabetes by 2050, and poor diet and lack of exercise may be largely to blame, what can food and beverage manufacturers do to tackle this epidemic?

SoyJoy recently went through the gluten-free certification process

Gluten-free 2.0: Where is the gluten-free trend going next?

By Elaine WATSON

If the first generation of gluten-free products was short on flavor and nutrients; the next generation - ‘gluten-free 2.0’ - is all about taste, health and convenience, and is infiltrating every food category and channel, delegates at the Food & Nutrition...

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