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,...
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.
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...
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...
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...
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.
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.
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
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...
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.
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...
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.