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Prepared Foods
January 1, 2006 |
When Tasteless is Important 90% water-soluble dietary fiber compatible with virtually all food, beverage, and dietary supplement applications and processes.   |
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. |
Chemistry World
April 8, 2014
Sarah Kenwright |
Olive oil may offer diabetes protection Spanish scientists say increasing the amount of olive oil in your diet could reduce your risk of developing metabolic syndrome and type 2 diabetes. |
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
March 2013
Mark Anthony |
Study Suggests High Dietary Fiber Related to Low Levels of Insulin Resistance in Women Consumers can add insulin resistance as an increasingly important concern along with obesity and type 2 diabetes; however, food processors can add fiber and resistant starch to help counter that concern. |
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. |
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. |
Food Processing
June 2009 |
Ingredient Round-Up: Fiber Fermentable fiber... Fiber for glucose control... Fiber for yogurt... Frozen fiber... etc. |
Food Processing
June 2007 |
Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc. |
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. |
Nutra Solutions
June 1, 2005 |
Study Points to Basis of Anti-inflammatory Effect A recent study identifies the anti-inflammatory and collagen-sparing mechanisms associated with 5-LOXIN[r], a patent-pending dietary supplement. |
American Family Physician
May 1, 2005 |
Diabetic Ketoacidosis: What It Is and How to Prevent It An informative patient hand-out on the condition, its causes, triggers, prevention and instructions on what do if the conditions presents. |
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. |
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
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. |
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. |
American Family Physician
September 15, 2006
Havas & Donner |
Tight Control of Type 1 Diabetes: Recommendations for Patients Physicians play an important role in helping type 1 diabetes patients make essential lifestyle changes to help reduce the risk of microvascular and macrovascular complications. |
Food Processing
April 2012
Dave Fusaro |
Functional Ingredients: Consumers Reach for Fiber Research indicates consumers understand and want fiber-containing products. |
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. |
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. |
Food Processing
September 2012
Ann Juttelstad |
Fiber Finds New Health Benefits Fiber's use as a prebiotic has been shown to increase calcium absorption. |
Nursing
November 2009
Christine Kessler |
Glycemic control in the hospital: How tight should it be? Based on recent studies, the answer to that question remains controversial. This article will explore this issue and present current best practices for caring for a patient in the hospital who has diabetes or hyperglycemia. |
Nurse Practitioner
May 2011
Stacey A. Seggelke |
Hitting the target for inpatient glycemic management An understanding of glycemic treatment options for hospitalized patients is essential for good patient outcomes. |
Nutra Solutions
July 1, 2005
Keating & Leigh |
Heart-healthy Ingredients: The Beat Goes On Nutraceutical companies respond to cardiovascular disease with products that control cholesterol levels, increase fiber intake and contain omega-3s, phytosterols, garlic and other beneficial ingredients. |
Food Processing
August 2008 |
Replace flour with a high-fiber alternative Add dietary fiber to your baked goods without sacrificing taste, texture or appearance |
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 |
Prepared Foods
May 1, 2005
Marcia A. Wade |
"Better-for-you" Beverages The taste and content of healthy beverages has come a long way since bottled water. However, if a better-for-you product does not balance health perception, texture and taste, consumer acceptance will be a complete washout. |
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
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. |
Food Processing
May 2011
David Feder |
40th Annual R&D Survey: We Expected Recovery, We Got Caution 'New product development' is still No. 1, but processors are hedging their R&D bets. |
