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Nutra Solutions September 1, 2005	Healthy Consumers, Happy Manufacturers Fibersol[r]-2, a 90% water-soluble dietary fiber from Matsutani America Inc., offers a number of health benefits to consumers.
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.
Prepared Foods January 1, 2006	Sugar Substitute Raftilose oligofructose, a prebiotic ingredient from ORAFTI, can substitute for sucrose or glucose in sweet treats, reducing the glycemic response an average of 70%.
Nutra Solutions September 1, 2005 Paula Nurnberger	Fenugreek Finding Diabetics and consumers interested in maintaining healthy cholesterol levels and weight control can benefit from foods made with FenuPure.
Prepared Foods October 2008	Hitting the Shelves: All-natural Energy Source Vemma Nutrition's Verve! beverage is positioned as "the insanely healthy energy drink" that is "a radically different dietary supplement."
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.
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.
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 June 2007	Ingredient Round-Up: Fiber Beverage fibers... Tapioca and water soluble fibers... Resistant starch and cereal solution sets... etc.
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.
Nutra Solutions September 1, 2005 Rhonda Witwer	5-in-1 More than 120 published studies have demonstrated that Hi-maize[r] 5-in-1 Fiber delivers five health benefits in one easy-to-use ingredient.
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.
Nutrition Action Healthletter May 2001	Keeping a Lid on Blood Sugar Here's evidence on three dietary supplements that some people take to help lower their blood sugar...
Food Processing June 2009	Ingredient Round-Up: Fiber Fermentable fiber... Fiber for glucose control... Fiber for yogurt... Frozen fiber... etc.
Food Processing March 2006 Mark Anthony	Glycemic Index: Use with caution Will "Glycemic Index" be the next big fad or fizzle under its own conflicting character? More research is needed before processors jump in.
Prepared Foods February 5, 2006	Benefiting Beverage Formulas Tips on how to obtain optimal viscosity, taste, flavor and nutritional profiles for beverages.
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 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 September 1, 2005 Scott J. Smith	Sun Shines Taiyo offers a line food ingredients, including green tea derivatives.
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.
American Family Physician March 15, 2001	Insulin Resistance Syndrome A simple overview of a condition that occurs for some people where tissues stop responding to insulin.
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.
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.
AskMen.com Shannon Clark	Health Benefits Of Sugar Sugar's days as a "bad guy" may be coming to an end, at least for now.
Food Processing June 2006	Ingredient Round-Up: Gums & hydrocolloids These ingredients deliver fantastic functionality to processors of bakery, beverage, dairy, center-of-the-plate protein and other food products.
Food Processing April 2012 Dave Fusaro	Focus on Health: Ingredient Aids for Satiety There are ingredients finding their way into more and more product development toolboxes that allow food-makers to join the battle against the bulge and still sell processed food products.
Food Processing April 2012 Dave Fusaro	Functional Ingredients: Consumers Reach for Fiber Research indicates consumers understand and want fiber-containing products.
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 November 1, 2000	Diabetes: Flexible Insulin Regimens for People with Type 1 Diabetes What is insulin?... How do I use insulin?... What is a flexible insulin regimen?... When should I take insulin?...
AskMen.com Alex Santoso	What You Should Know About Diabetes Not many men understand what diabetes is, why it's very bad for them (it is one of the leading causes of impotence), what they can do to avoid getting it or how to treat it.
American Family Physician September 15, 2006	Type 1 Diabetes: What You Should Know A patient guide: What is type 1 diabetes?... What should I do if I have type 1 diabetes?... How do I control my blood sugar level?... What if my blood sugar level gets too low or too high?... etc.
Prepared Foods December 12, 2006 Mannie & Stier	The Suspense! Manufacturers have found beverages an effective means to deliver healthful ingredients -- with new methods of particle suspension and the addition of fibers.
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 December 2005 Mark Anthony	Take Heart According to the Centers for Disease Control, nearly one million Americans per year die of cardiovascular disease. That's more than 40 percent of all deaths, at a rate of nearly two per minute.
Food Processing September 2012 Ann Juttelstad	Fiber Finds New Health Benefits Fiber's use as a prebiotic has been shown to increase calcium absorption.
Food Processing April 2012 Mark Anthony	What You Should Know About Bran The first proposed mechanism for the benefit of dietary fiber aligned with characteristics we associate with wheat bran.
Food Processing June 2010	Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.
American Family Physician August 1, 2004	Your Insulin Therapy A patient guide to managing diabetes with insulin.
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.
American Family Physician March 15, 2001 Goutham Rao	Insulin Resistance Syndrome Insulin resistance can be linked to diabetes, hypertension, dyslipidemia, cardiovascular disease and other abnormalities. Because resistance usually develops long before these diseases appear, identifying and treating insulin-resistant patients has potentially great preventive value...
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 August 2013 Mark Anthony	The Condemnation of Carbohydrates: A Food Manufacturers Guide to Understanding Diabetes The commonly held notion that sugar intake equals diabetes is a kind of unofficial dogma. But like many dogmas, this one falls apart upon closer examination.
Food Processing December 2012 Heidi Parsons	New Frontiers for Heart Healthy Ingredients While the key ingredients, such as oat bran and antioxidants, are vital, new ingredients have been gaining ground in the battle to keep our tickers ticking longer and better.
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 December 2011 Diane Toops	Strategies for Making Heart-Healthy Products: Take out the Bad and Put in the Good While doubts increase about soy and sodium, there's no debating the wisdom of developing heart-healthy foods.
Prepared Foods June 2, 2006	Organic Okara and Oat Fiber Organic okara, a novel high-fiber and protein ingredient derived from soymilk, can be used in a wide variety of product categories as a source of dietary fiber or as a binder.
AskMen.com Stephane Leung	Best Heart Foods Start this New Year off right by including some of these following foods in your diets, and maybe help avoid a trip to the doctor's.