Similar Articles

Browse Main Topics:

Business
Computers & Electronics
Education & Reference
Entertainment & Leisure
Family & Home
Finance & Investment
Health
Internet
Pets & Animals
Science & Technology
Society, Politics & Culture
Sports & Recreation

Similar Articles

Prepared Foods August 1, 2005 Marcia A. Wade	The Secret Garden Consumers need to be more aware of prebiotics -- non-digestible food ingredients that selectively stimulate the growth and/or activity of helpful bacteria in the colon, and thus improve health. Most prebiotics can be added by the manufacturer to bread, ice cream, yogurt or meat.
Food Processing August 2006 Mark Anthony	Digestive Health's New Phase The gastrointestinal tract is one of the body's first lines of defense against disease. The more we understand and encourage healthy g.i. tract balance, the better we'll be able to protect ourselves from disease.
Prepared Foods October 2007 Daniel Best	Article: Glossary: Dietary Fiber's State of Confusion A focus on the meaning of prebiotics, digestible and indigestible carbohydrates and crude, total, insoluble and soluble dietary fiber.
Food Processing April 2011 Mark Anthony	Soluble Fibers: Prebiotic Boon to Health Fiber is breaking out of its "wood-chip" image with its attraction as a prebiotic component and the functional gateway to digestive health.
Science News February 7, 2004 Janet Raloff	Calcium Superchargers Foods such as yogurts supplemented with fiberlike sugars called nondigestible oligosaccharides are developing into the latest wave in functional foods -- commercial goods seeded with ingredients that boost their nutritiousness or healthfulness.
Food Processing October 2012 Mark Anthony	Understanding Polydextrose and How It Works Lengthen shorter chain polymers of different sugars and you get this designer soluble fiber.
Nutra Solutions March 15, 2006 Marcia A. Wade	Moving Fiber off the Shelves Numerous studies have provided indisputable evidence that additional fiber in the diet helps to reduce coronary heart disease. Since fruits and vegetables are mostly water, eating those types of foods is only one method by which to increase fiber.
Prepared Foods July 1, 2006	Matter of Support Lifeway Foods' new Probugs(TM) line is a no-spill organic whole milk kefir product for kids that contains 10 live and active kefir cultures (most yogurts have two or three types) that give a healthy boost to the digestive and immune system.
Food Processing October 2012 Mark Anthony	How Well Do You Know Your Starch? Riding a roller-coaster of a health reputation, the vital macro ingredient is enjoying positive acclaim via sources such as pulses and alternative grains.
Prepared Foods October 2007 Elizabeth Mannie	Article: Formulating Foods and Beverages for Enhanced Immunity Many ingredients have been found to enhance immunity and are popping up in new products on store shelves everywhere. Some of the more common ingredients are discussed here.
Prepared Foods June 2, 2006 Marcia A. Wade	Fiber du Jour Fiber, in its many forms, is influential at abating and controlling a number of chronic diseases. Dietary guidelines do not differentiate between soluble fiber and insoluble fiber, but manufacturers will need to understand their benefits and disadvantages.
Food Processing March 2011 Mark Anthony	Fiber: Out of the Rough Most Americans were not about to embrace foods from whole grains. This image is changing.
Food Processing August 2008 Mark Anthony	The new view of fiber When we laud the benefits of fiber, we are really talking about different fibers, each with distinct characteristics.
Prepared Foods January 1, 2007	Essential Facts on Functional Fibers The optimal use of dietary fiber ingredients depends on understanding a variety of aspects -- ranging from their definitions to issues in the formulation and processing of foods
Food Processing September 2011 Mark Anthony	The New Look of Fiber Fiber, as a natural dietary component, continues to garner attention, and as a versatile food additive it can enhance the attraction of almost any product.
Food Processing July 2007 Mark Anthony	Eating away at cholesterol Many people are turning to foods before they try drugs to lower their LDL cholesterol, and the food industry is well-armed to respond.
Prepared Foods May 2009	R&D: Healthy Endeavors, from Pre- to Probiotics Speakers at an R&D Applications Seminar series offer formulation solutions in an area of growing popularity: probiotics, prebiotics and dietary fiber.
Prepared Foods June 1, 2005	Fruity Fiber with FOS Frutalose L85, a 100% GRAS, natural chicory root extract with both prebiotic and low-calorie sweetening capabilities, is five times sweeter than conventional native inulin powder. And, as a liquid, it is easier to handle and incorporate into formulations.
Food Processing April 2006 Kantha Shelke	The New Diabetes Formulation Paradigm The recent trend of developing diabetes-specific products that are mainstream and safe enough for regular consumption could transcend all healthy food and beverage categories.
Science News July 28, 2007 Janet Raloff	A Gut Feeling about Coffee People's gut microbes digest fiber from coffee in a fermentation process, making beneficial compounds.
Prepared Foods June 6, 2007 Claudia O'Donnell	The Biotics As the success of probiotics grows in the North American market, the use of prebiotic fibers is also expanding.
Food Processing July 2006 Frances Katz	More than one sugar Removing calories, and even the sweetness, from sugar creates new product formulation possibilities.
Prepared Foods May 6, 2007 Elizabeth Mannie	Formulating Tasteful Nutritional Products From probiotics to soy isoflavones, the challenge is to maintain a product's health benefits while providing products that please consumer taste buds.
Food Processing June 2010	Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.
Prepared Foods June 1, 2005 Leslie Skarra	Fixing Formulas with Fiber There are two main reasons why fiber is included in food formulations today: for a functional effect in a food system or for a human physiological effect. Product development approaches for these two goals are very different.
Prepared Foods April 1, 2005 Lauren Swann	Ingredient Challenges: Formulation Challenge: Shaping Sweet Success for Reduced-sugar Foods Sugared-down products have risen in just about every category where sugar can possibly be altered, and food formulators have many new options for "sugaring down" their products. But when using these ingredients, careful attention to nutrition labeling is critical.
AskMen.com Jim Bauer	Fructose vs. glucose While low-carbohydrate diets have their place, the more important factor when it comes to carbohydrates is the type you are choosing to eat.
Food Processing August 2006 Frances Katz	New Sources of Resistant Starch Wheat, potatoes, legumes, even tapioca are being developed as sources of resistant starches, although with different characteristics - and often more fiber - than the original corn source.
Prepared Foods April 1, 2006 Marcia A. Wade	Fixing the Fiber Gap As the country becomes more aware of its fiber deficiency, manufacturers are looking at ingredients such as inulins, resistant maltodextrins, beta-glucans and pectins to efficiently fill the fiber gap.
Food Processing April 2009 Kantha Shelke	Consumers Adding More Fiber to Food and Beverage Diets Packaged foods and beverages touting fiber showed double-digit growth in each of the past five years and netted $3.5 billion in 2008, a 15.5 percent increase over 2007.
Prepared Foods February 3, 2006 Marcia A. Wade	Mother Hubbard's New Cupboard Insights into the "rhyme and reason" behind ingredients used to formulate and market weight control products.
Food Processing July 2013 Mark Anthony	Six Low-Key Sugar Substitutes Revisiting six sugar replacements that don't have the PR agents that stevia and monk fruit have.
Food Processing February 2006 Mark Anthony	Allergies, Arthritis and Immunity: The Food Factor The link between food and immune responses, including arthritis or allergies, is as complex as the immune system itself.
Food Processing January 2005 Kantha Shelke	Healthful flour alternatives Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb and low-glycemic foods. And while there are many healthful alternates to flour available, food formulators are finding they often demand compromise.
Food Processing June 2007	Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc.
Nutra Solutions January 1, 2005 Kerry Hughes	Ingredients to Reduce Cancer Risks Approximately 35% of cancer deaths in the U.S. can be prevented by dietary means. Scientific evidence shows that properly balancing fruits, vegetables, dietary fiber, antioxidants, vitamins, minerals and certain dietary supplements protects our health.
Nutra Solutions January 9, 2008 Ginny Bank	R&D Application: Prebiotic Bone Support A healthy intestinal microflora can extend to health benefits far beyond digestive health, including enhanced immune function, improved heart health and increased mineral absorption.
Prepared Foods February 2, 2007	Prebiotics to Projects -- February 2007 Developing flavored cheeses for children, integrating prebiotics in products and making the product development process more efficient were just a few of the topics at a recent R&D applications seminar.
Prepared Foods September 2008 Claudia O'Donnell	Article: Emerging Healthy Ingredients: Staples to Stars A few surprises surfaced in the i2008 Prepared Foods' R&D Trends Survey: Functional Foods.
Food Processing March 2012 Mark Anthony	Understanding Soluble Fibers and Insoluble Fibers Food processors would be wise to decipher the subtle differences between soluble and insoluble fibers.
Food Processing July 2012	Food Processors Looking at the Whole (Grain) Truth About Breakfast Cereal Despite what seems to be a perpetual war on carbohydrates, it's hard to escape this enduring tradition.
Food Processing December 2009	The Next Wave: Wellness Food Trends for 2010 Our annual look at the future of better-for-you foods.
AskMen.com September 25, 2003 Mike Davison	The Truth About Sugar & Artificial Sweeteners If you respect the accepted daily intakes set out by the FDA, and consume them only in moderation, there are healthy ways to reduce calories and add sweetness without altering blood sugar levels.
Food Processing October 2011	Resistant Starch 101: A Guide to Understanding This Fiber-Like Starch Resistant starches from several vegetable sources are available to up the fiber and lower your body weight.
Nutra Solutions March 5, 2005 Archibald & Wade	The Definitive Dietary Fiber Dietary fiber interest increases across the board... Whole grains struggle for popularity... Low-glycemic claims assisted by fiber use... etc.
Food Processing September 2013 Rory Gillespie	Are Fiber-Fortified Beverages The Next New Trend? Beverages manufacturers are adding in an ingredient that once was relegated to baked goods and grains.
Nutra Solutions July 23, 2007 Ginny Banks	A New Look at Bone Health Although vitamin D and calcium are the mainstay ingredients for osteoporosis prevention, studies show that vitamin K2, phosphorous, magnesium, prebiotics and soy can also play a role.
Prepared Foods July 1, 2005 Mary Ellen Sanders	10 Myths About Probiotics Interest in probiotics is increasing, but most Americans do not understand their contribution to health. Often, the amount of probiotics in products is not specified, further confusing consumers.
Food Processing October 2008 Mark Anthony	Consumers Choosing Fit Over Fat Processors are providing -- and wise consumers are choosing -- foods that just may turn around the obesity epidemic.
Nutra Solutions September 1, 2005 Kathy Niness	Get into Inulin ORAFTI offers improved calcium absorption, fiber enrichment, improved mouthfeel, and enhanced gastrointestinal heath through RAFTILINE, RAFTILOSE, and Synergy 1.