Health & Wellness

Zinc citrate: “a useful alternative for preventing zinc deficiency

Dispatches from #FIE2013

Researchers back zinc citrate bioavailability

By Shane STARLING

A just published study has found zinc citrate is equal to zinc gluconate and higher than zinc oxide in terms of bodily intake, research that could help battle regional deficiencies and conditions like diarrhea.

Big Interview: Greg Steltenpohl, CEO of Califia Farms and founder of Odwalla

Decline in soft drinks not catastrophic for beverage industry: Odwalla founder

By Maggie Hennessy

“The slowdown of soft drinks is not going to be catastrophic for the beverage industry,” said Greg Steltenphol, CEO of beverage manufacturer Califia Farms and founder of Odwalla, discussing the recent slump in carbonated soft drink sales—particularly...

Ingredion supplies a wide range of food ingredients including starches, texturizing ingredients, and sweeteners.

Headwinds south of the border depress Ingredion earnings

By Hank Schultz

Food ingredient giant Ingredion reported a steep drop in year-over-year earnings in the third quarter of 2013, mostly from problems in South American markets.  In addition, the company foresees a complicated impact from a newly-passed tax in Mexico on...

Big Interview: Todd Beckman, cofounder and COO of GoodBelly

Consumer education on probiotics critical: GoodBelly founder

By Maggie Hennessy

In a country like the US where 60 to 70 million people have digestive issues, and roughly 20% of the population suffers from Irritable Bowel Syndrome (though only a third seek medical attention, according to the National Institutes of Health), the founders...

Weight loss category made up of many varied segments

Weight loss category made up of many varied segments

By Maggie Hennessy

Much more than just a single category, the weight loss market is striated into multiple segments based on consumers’ varying attitudes, behaviors and motivations, according to a study by consumer products consulting firm Abunda. 

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?

Dietitians for Professional Integrity on corporate sponsorship at AND

60-second interview: Andy Bellatti and Elizabeth Lee, Dietitians for Professional Integrity

Dietitians for Professional Integrity: Our hope is that, with time, AND will realize partnerships with big corporate sponsors send out the wrong message

By Elaine WATSON

While the Academy of Nutrition & Dietetics (AND) says members are more than capable of distinguishing facts from spin when listening to an education session from a corporate sponsor at its annual conference, many RDs worry that cozying up to brands...

ProYo high-protein frozen yogurt set for US-wide roll out

ProYo high-protein frozen yogurt set for US-wide roll out

By Mark ASTLEY

High-protein frozen yogurt ProYo looks set to be rolled out across the US next year, following an “overwhelmingly positive response from the media and brokers” in the six months since its West Coast launch.

“The only solution to our problems is to understand why these things are happening. What’s the dynamic we’ve set up? You’re never going to solve these kinds of problems without evolution,” said Harvard University evolutionary biology professor Daniel Lieberman, when discussing the prevalence of Type 2 diabetes.

Special Edition: Tackling diabetes: Formulating for healthy blood sugar

Type 2 diabetes a ‘mismatch disease’ for our Paleolithic bodies

By Maggie Hennessy

When we examine the long list of noninfectious diseases that trouble modern society—which run the gamut in severity from flat feet to acid reflux, anxiety, certain cancers, high blood pressure, obesity and type 2 diabetes—it helps to look back, way back,...

“Consumers are good at saying what they like, not why,” said Elizabeth Uriyo, vice president of R&D at Horizon Milling, during a press conference at IBIE 2013.

Horizon Milling study: What drives consumer liking of whole wheat bread?

By Maggie Hennessy

Although consumers vary widely in their sensory preferences when it comes to whole wheat bread, certain characteristics in whole wheat flour—such as decreased bitterness and increased sweetness—improve liking among most consumers, according to multi-year...

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