Ingredients: Page 111
-
FDA approves 8 ingredients to boost fiber counts
The agency said it may approve additional options to help people consume more of the substance. The average person only gets about half of the 28 grams recommended.
By Cathy Siegner • June 21, 2018 -
Research links lower vitamin D levels to excess body fat
The essential nutrient, which may have potential benefits for heart health, cancer and other illnesses, is currently added to milk, cereal, juices and even margarine.
By Cathy Siegner • June 21, 2018 -
Explore the Trendline➔
Getty Images
TrendlineHow GLP-1s are shaking up snacking
Food companies, including Danone and Nestlé, are adding more protein and changing portion sizes as weight loss medications reshape consumption patterns.
By Food Dive staff -
Is the gluten-free trend encouraging unhealthy eating behaviors?
Researchers found a correlation in young adults between valuing food without the ingredient and detrimental weight control behaviors — such as smoking, diet pills or purging.
By Jessi Devenyns • June 21, 2018 -
FDA to exempt pure honey, maple syrup products from 'added sugars' label
The agency's final guidance will be released early in 2019, which it says will address "producer concerns that their products could be perceived as being economically adulterated.''
By Cathy Siegner • June 21, 2018 -
Sponsored by DSM
The importance of a good start
With fewer than 2% of US children receiving the recommended amount of fruits and vegetables, companies are looking to fortify packaged goods in order to provide a convenient, nutrition dense option for consumers.
June 21, 2018 -
Sponsored by Synergy
How less, in the eyes of consumers, has become more
The food and beverage trend eclipsing all others, is consumer demand for ‘clean label’ products.
June 19, 2018 -
Commenters are sour on FDA's plan to list added sugars on honey, maple syrup and cranberry products
Many find the draft proposal unnecessary and confusing and say consumers will think pure items have extra sweeteners mixed in.
By Cathy Siegner • June 14, 2018 -
Broccoli powder reduces vegetable waste and enriches food products
Australian researchers have developed the product from "ugly" broccoli and believe its nutritional benefits and adaptability can complement a broad range of products.
By Cathy Siegner • June 14, 2018 -
Will camel milk get over the hump in the US?
The product is reportedly more nutritious than cow's milk, but its acceptance may be slowed by limited supply, a high price tag and the "ick" factor.
By Cathy Siegner • June 14, 2018 -
Q&A
Spindrift CEO on quenching consumer thirst for sparkling water and real ingredients
After initially being turned down by major retailers, Bill Creelman now expects as many as 25,000 stores will carry his product by the end of the year.
By Christopher Doering • June 14, 2018 -
Bob's Red Mill sues trade group in gluten-free certification dispute
The company's complaint asks a federal judge to find the Gluten Intolerance Group of North America's certification symbol unenforceable.
By Cathy Siegner • June 14, 2018 -
Mangoes provide sweet relief for constipation
A month-long pilot study from Texas A&M University found that eating the fruit can be more effective than fiber supplements.
By Cathy Siegner • June 7, 2018 -
High-protein diets linked to greater risk of heart failure
A study from Finland found that health risks were associated with dairy-based, animal and plant-based variants of the nutrient.
By Cathy Siegner • June 7, 2018 -
Plants could help ease nutrient deficiencies in meatless diets
British researchers found common garden cress can absorb and store vitamin B12 in its leaves, which could give vegetarians and vegans a nutritional boost.
By Cathy Siegner • June 7, 2018 -
Online calculator aims to draw bakers to replacement eggs
Arla Foods is hoping to convince customers to use its whey-based egg replacements as a way to cut expenses and minimize foodborne outbreak risks.
By Cathy Siegner • June 7, 2018 -
Study links excess sugar in pregnancy with cognitive delays
Other researchers assessing the correlation have yielded contradictory results, including a review of 16 interventions that found no association.
By Caroline Macdonald • May 31, 2018 -
Personalized nutrition could improve quality of life
Researchers found consumers are more likely to make better choices if they understand the effect certain foods have on their bodies.
By Caroline Macdonald • May 31, 2018 -
Study: People who eat lots of fat may not be able to taste it
While the results could stoke consumer fears about its role as a gateway to unhealthy food choices, they could also provide consumption guidelines.
By Caroline Macdonald • May 31, 2018 -
Real chocolate or compounds? For bakers, cost is just one factor
Authentic chocolate tends to be more expensive that the alternative, mainly due to its cocoa butter content, but both have advantages in different applications.
By Caroline Macdonald • May 31, 2018 -
Tate & Lyle buys 15% stake in U.S. stevia extract producer
The investment by the global ingredients producer in Sweet Green Fields comes after it signed an exclusive distribution deal with the company in 2017.
By Cathy Siegner • May 25, 2018 -
Ancient wheat variety could ease gluten sensitivity
Clinical trial participants who ate khorasan wheat during a three month period had a 6% improvement in total cholesterol and enzymes associated with liver health.
By Caroline Macdonald • May 24, 2018 -
New plant extract blend aims to replace artificial preservatives
A mixture of rosemary, spearmint and green tea extracts from Kemin Industries will extend shelf life in sauces and salad dressings.
By Caroline Macdonald • May 24, 2018 -
British food companies fail to meet voluntary sugar reduction goals
Public Health England said it should have a clearer idea by next year about whether further action will be needed to compel companies to cut the sweetener.
By Caroline Macdonald • May 24, 2018 -
Grilled and barbecued meats linked to high blood pressure risk
A new study warns of the potential health risks of using high heat to cook beef, chicken and even fish.
By Caroline Macdonald • May 24, 2018 -
Sponsored by Pyure Organic
A stevia renaissance
In only five short years, stevia went from a relative unknown, to a major force in the sweetening industry.
May 22, 2018
Previous
