With consumption of animal protein projected by USDA to reach record levels in 2018, and consumer demand for high-fat, low carb options on the rise, The Real Good Food Company is liberating meat from its traditional place on top of pizzas or inside enchiladas...
Field Trip - which burst onto the premium jerky scene in 2010 and expanded into the meat sticks market in 2016 – is entering the pork rinds category later this year to target consumers looking for an alternative to potato chips in the salty snacks aisle.
Atkins Nutritionals Inc. might be best known for making low-carb foods and beverages for weight management, but a new marketing campaign that explains how carbs can lead to weight gain could breathe new life into the diet – and product sales – by connecting...
Toronto startup Agri-Neo’s first product and service, Neo-Pure, offers a novel “kill step” that ensures the resulting finished product can still stay true to its ‘plant-based,’ ‘organic,’ and ‘raw’ labels.
Pasta is a low fat, low-sodium, low glycemic, complex carbohydrate, and a good source of thiamin, folic acid, iron, riboflavin, and niacin. So why do many consumers – and some health professionals – still see it as a source of ‘empty carbs’ to be avoided,...
Consumption of carbohydrates and starches may have been critical for the accelerated evolution of the human brain, and would have been a vital part of a real Palaeolithic diet, suggest researchers.
One year on from the ‘Taco Bell affair’ and Cargill is continuing to see growth in demand for its Trehalose additive, but the biggest challenge continues to be limited awareness of ingredient’s numerous functional properties.
Branded ingredient supplier AIDP is entering the digestive health space with a probiotic ingredient new to the North American market that has a successful history in Asian markets.
Antioxidant-rich cereals, protein-packed snack bars and bread tailored to women’s nutritional needs were just some of the product innovations identified by Datamonitor Consumer during 2014.
Products formulated with resistant starch can be ‘important tools for food formulators to deliver innovative and tasty products that help consumers manage their blood sugar’, says Ingredion following the publication of another positive study with its...
Biotech firm Dynamic Food Ingredients (DFI) Corporation has announced plans to construct an industrial scale polyol manufacturing facility near one of ADM’s wet-mill corn processing facilities in the US, giving the company an over-the-fence source of...
Nestlé has filed a patent for high-carb and high-protein bite-size dough snacks for athletes and health-conscious consumers looking to manage nutritional intake before and during exercise.
When formulating sports nutrition products for women, is the concept to merely give them a little bit less of what you’d give a presumably much heavier man under similar circumstances? Or are a female athlete’s needs subtly different? No one really knows,...
60-second interview: Dr. Sandy Chien, VP Innovative Products, HORN Nutraceuticals
As part of our special edition on blood sugar, Elaine Watson caught up with Dr. Sandy Chien, VP Innovative Products at California-based HORN Nutraceuticals, which is introducing a new cinnamon-based blood sugar control ingredient called MealShape to the...
Incorporating a low-glycemic index (GI) carbohydrate sucromalt may help maintain mental and physical energy better than glucose, says a new study by Cargill.
While a dietary solution to the ticking time bomb of type 2 diabetes would appear to have huge commercial potential, the US market for foods and supplements that keep our blood glucose levels healthy has yet to set the world on fire.
Consumers and food manufacturers alike remain confused about the concept of the ‘glycemic index (GI)’ and ‘glycemic load (GL)’, according to National Starch, which is urging both parties to think about ‘insulin sensitivity’ and ‘healthy blood sugar’ levels...
The digestibility of carbohydrates, and their effects on blood glucose levels, may not affect our feelings of fullness as previously thought, according to a new study by Unilever scientists.
Children like and will eat low-sugar cereals if given a range of choices and may compensate for any lack of sweetness by eating more fruit instead, suggests new research published in Pediatrics.
Recently undertaken research has devised a method for developing a global tracing system to rapidly identify the origin of grain in a bulk shipment, enabling trace-back all the way to individual farm fields and adherence to US and EU traceability regulations.
People do not compensate with extra calories after consuming foods and drinks sweetened with zero-calorie sweeteners, suggests a new study published in the journal Appetite.
Bran cereal with unsweetened raisins does not increase the levels of acid in dental plaque than bran flakes alone, which may put paid to the commonly held perception that raisins are acidogenic, claims a new US study.
High intakes of sucrose and fructose may contribute to an increased
risk of pancreatic cancer, suggest data from a cohort study, but
the researchers say insulin resistance could also play a part.
The industry body Grain Foods Foundation has revamped its logo -
used on the packaging of member products - in order to better
convey the link between grains and vitality.
Sipal Partners has developed an organic fructose syrup with
exceptionally high fructose content, providing a sweetener low in
calories and with a low glycemic index for a growing market sector
in Europe.
Ingredient firm Danisco has said that its Litesse polydextrose
ingredient has been approved by the US Food and Drug Administration
(FDA) for use in almost all food and beverage categories.
Palatinit has been given the green-light for Palatinose to be used
in Australia and New Zealand, giving industry there the
opportunity to use the ingredient in popular low-glycaemic foods
and drinks.
Consuming a soy protein hydrolysate (SPH) increases heat production
compared to carbohydrate, and when the protein is eaten before
carbs the glucose response may be blunted.
A bowlful of whole-wheat flake cereal and nonfat milk may work just
as effectively as specialized sports drink in boosting recovery
after exercise, researchers told attendees at the 54th Annual
Meeting of the American College of Sports...
Cargill is seeking EU approval for its sweetener Xtend Sucromalt,
which it claims can bring slow energy release and low glycaemic
response to a wider range of applications.
Low-glycemic products are only just gaining momentum, according to
Packaged Facts, which predicts that the glycemic-control angle will
be an ever more pressing consideration for marketers and
formulators in the coming years.
Scientists from Korea and Denmark have reported the synthesis of
novel oligosaccharides with a relative sweetness of about 80 per
cent that of sucrose, potentially offering formulators with an
alternative sweetener source.
Ingredients company Palatinit is to launch its palatinose slow
release carbohydrate in the Russian food sector as it looks to
exploit growing demand for energy drinks and snacks in the country.
A new set of definitions related to glycemic carbohydrates have
been approved by a group of industry and science experts, in an
effort designed to help food manufacturers communicate how the
carbohydrate content of a product will...
The first ever World Grains Summit opened its doors in San
Francisco yesterday, attracting visitors from throughout the food
and beverage industries for four days of exploration of the latest
developments in grain-based science and...
Cargill's focus at this year's Health Ingredients Europe exhibition
will be on functional ingredient solutions and the identification
of emerging market trends.
Pharmachem Laboratories is introducing a new ingredient derived
from white bean that lowers the calorie-count and glycemic index of
starchy foods - an innovation that will allow manufacturers to make
healthier or diet products.
Palatinit today announced that it has achieved GRAS notification
for its sugar replacer Palatinose, a certification the company
hopes will provide food manufacturers with "complete
assurance" in the product.
Bakers may be set to benefit from the launch of a white bean
extract that claims to reduce the glycemic index of products by
reducing the amount of starch absorbed by the body.
The DöhlerGroup has developed a range of sports beverages featuring
Palatinose, a new type of sugar that is claimed to add nutritional
value to finished foods.
Fiber sells if intake is linked to benefits such as energy
management, weight management and digestive health in popular foods
such as bread, cereal and pasta, claims a new report.
