Health & Wellness

Simply reducing the amount of flour alone or in conjunction with increased water content isn't enough. Gelation, textural modifiers and a cation bath provide the structural strength needed to allow doughs to be formed into (and retain) complex shapes.

General Mills seeks to patent low-cal pasta dough

By Maggie Hennessy

Flour is typically one of the main ingredients in dough- or batter-based foods and often a major contributor to overall calorie content. In a patent application published Dec. 5, 2013, General Mills outlines the composition of a dough-based food product...

“Enough already with the emphasis on fresh fish, fresh produce (not frozen or canned), low-fat dairy products exclusively, expensive nuts (pistachios rather than peanuts) and so on. The reality for many people is starkly different,

The 2015 dietary guidelines: the RD's wish list

By Maggie Hennessy

This week, a panel of 15 experts convened in Washington, DC to discuss the next round of federal dietary guidelines for Americans. FoodNavigator-USA asked representatives of the nutrition community to weigh in on what they’d like to see addressed in the...

Interview with Hunniwater founder Karin Butler

Hunniwater: The gateway to detox?

By Maggie Hennessy

In a market with a long professed love of natural, sustainable and healthful food and beverage and an equally strong penchant for small business, a manufacturer of raw honey-infused waters found an incubator for the brand it hopes to take nationwide. 

Stevia has seen a rapid rise in its market share

Sugar concerns spark market gains for sweeteners

By Caroline SCOTT-THOMAS

The market for high intensity sweeteners is growing rapidly, with plant-derived stevia providing the fastest growth, according to a new report from Mintel and Leatherhead Food Research.

Traditional grocery stores capture 43% of health and wellness spending, with just 16% of consumers' health and wellness dollars going to large health food stores like Whole Foods.

AlixPartners survey highlights the potential of health category 'super' consumers

Small group of health category ‘superusers’ spend $161bn per year

By Maggie Hennessy

Despite that they comprise just 26% of the population, Americans who spend more than 40% of their food and beverage budgets on health and wellness-related products account for 61% of total spending for the sector, or more than $161 billion annually, according...

NIHS: “The cell products supplied by CDI include a variety of cell types that will benefit several areas of investigation at the Institute including Metabolic Health, Gastro-intestinal Health and Brain Health...

Nestlé links with US human cell supplier to advance nutrition research

By Shane STARLING

Nestlé Institute of Health Sciences (NIHS) has inked a deal with a Wisconsin-based biotech firm that will keep it in supply of human brain and liver cells for nutrition testing purposes with a focus on drinks, smoothies and other products targeting diabetes...

Study weighs value vs. health goals in consumer mindset

By Maggie Hennessy

It’s been 10 years since McDonald’s scrapped the ‘supersize’ menu from its restaurants, but the value concept of getting more food for the same amount of money remains an effective business tool for the food industry, and tends to have negative implications...

Got Chocolate Milk? Olympic campaign will 'extend product equity'

Got Chocolate Milk? Olympic campaign will 'extend product equity'

By Mark ASTLEY

The new Built with Chocolate Milk campaign, the flavored, mustache-free sister of Got Milk?, will provide the US dairy industry with an opportunity to develop the "brand and nutritional equity" of milk, the organisation behind it has claimed.

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