Grains fermented with Propionibacterium freudenreichii – the bacteria usually used as a ripening culture in Swiss-type cheese -- have enough vitamin B12 to be nutritionally significant and could potentially be cheaper than fortification, according to...
In 2006, the FDA issued draft guidance designed to ensure food manufacturers were all singing from the same hymn sheet when making whole grain labeling statements. Seven years later, we are still waiting for the finalized guidance, and comments to the...
Not surprisingly, perceived healthiness and pleasantness are the
best predictors of whether or not consumers are willing to use
functional food products, consumer behaviour specialist Dr. Richard
Shepherd told attendees of an AACC...
Most consumers have a general understanding of the term 'whole
grain', but they remain vague on the health benefits of these foods
and on ways to identify them in stores, according to a study
published this month.
A whole grain 'action plan,' which aims to make whole grains more
wide spread, was recently developed by healthy eating executives
together with marketing, regulatory and food technology executives
from 40 leading US food...
As grain stocks are depleted across the world, China's food
producers have found sourcing the commodity an increasingly
expensive and time consuming issue, writes Simon Pitman.
However, a report from independent intelligence...
