Despite FDA’s labeling of tagatose as an added sugar, the alternative sweetener’s nutritional and functional benefits continue to generate interest from the food and beverage industry, particularly with lean labels, Jim Kappas, VP specialty ingredients,...
Formulating rice noodles with alginate may enhance the structural properties of rice dough, which could lead to the development of a successful commercial rice noodle product, says a new study.
UK sweetener group Tate & Lyle reduces risk to earnings from
today's volatile commodity markets, announcing the sale of its
international sugar trading operations to US oilseed giant Bunge.
Wild is introducing a new version of its Fruit Up sweetener,
specially designed for use in fruit jelly confectionery products
and angled towards helping manufacturers tap the healthy
confectionery market.
Glanbia Nutritionals is building up the science behind its Prolibra
weight management ingredient, with a new study finding that it can
help result in a lower glycemic index.
Changes in industry conditions and challenges, coupled with
emerging trends, can open up opportunities for manufacturers to
breathe new life into old ingredients.
Foods with a high glycemic index (GI), such as most white breads,
lead to a higher risk of certain health problems, according to
researchers at the University of Sydney, Australia.
Israeli fructose supplier Galam Group will take a majority share in
the Spanish company Atomer SL, building on the market demand for
natural sweeteners with a low Glycemic Index and calorie count.
Dividing carbohydrates into 'good' and 'bad' carbs is misleading,
and cannot be used as a measurement to prevent overweight and
obesity, according to a review of scientific literature on the
contentious topic.
Individual variations in the glycaemic index (GI) of white bread,
stated as 70 in the literature, may range from 44 to 132, says new
research that questions the utility of the index.
Consuming a diet with a high glycaemic index (GI) may increase the
risk of fatty liver, a condition linked to liver failure, suggests
a new study with mice.
Eating a diet with a high glycemic index may increase the risk of
developing advanced age-related macular degeneration (AMD), says a
new study from Tufts University.
The search for low glycaemic and slowly digestible starch
continues, with scientists from Purdue University reporting a new
starch that may lead to smaller spikes in blood sugar and perhaps
ease hunger pangs.
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.
Foods with a low glycemic index and products containing
antioxidants will enjoy good growth this year as consumers continue
to "obsess over their health," according to a new study by
consumer tracker AC Nielsen.
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.
Food and drink makers developing functional, ready to drink and
instant formulas could gain from European Commission approval for
the slow-release carbohydrate isomaltulose supplied by German firm
Palatinit.
German firm Palatinit has applied for regulatory approval to launch
its slow energy release carbohydrate, isomaltulose, on the European
market, writes Lindsey Partos.
The glycemic index, a method established to rank foods based on the
rate of carbohydrate absorption they trigger, is seeing increasing
interest from researchers and the food industry, but there is still
much confusion as to what it...
Increasing evidence for the value of low glycaemic index foods in
reducing risk of type 2 diabetes may benefit high-fibre foods and
those using healthy ingredients.