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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.
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.
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 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 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 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.
Chemistry World May 2011	Chemistry in every cup The absorption and profile of both helpful and harmful compounds in coffee is complex and depends on many factors
Food Processing Mark Anthony	Inulin: The 'In' Fiber Inulin, a naturally derived, healthful food fiber, occurs naturally in many common foods. Now, food manufacturers are learning how to process inulin as a functional food.
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 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 March 2011 Mark Anthony	Fiber: Out of the Rough Most Americans were not about to embrace foods from whole grains. This image is changing.
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.
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.
AskMen.com October 29, 2014 Patrick Owen	You're Not Going To Believe The Stunning Relationship Between Coffee And Your Genes Scientists have known for quite some time that coffee affects different people in different ways.
Science News March 11, 2006 Christen Brownlee	May I Propose a High-Fiber Toast? While studies supporting fiber's benefits have blossomed, the average American's intake of the nutrient has waned.
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 October 2012 Mark Anthony	Understanding Polydextrose and How It Works Lengthen shorter chain polymers of different sugars and you get this designer soluble fiber.
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.
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.
Delicious Living January 2007 H. K. Jones	Roughing it Keeping things moving along in your digestive system isn't fiber's only claim to fame. More and more research indicates that a high-fiber diet may help prevent diabetes, heart disease, and cancer.
Food Processing June 2010	Ingredient Round Up: Fiber We get to the bulk of the matter with this month's ingredient round up.
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.
Delicious Living July 2007 Jessica Rubino	Gentler java Get coffee's lift without its acid and bitter oils by brewing your morning fix with cold water.
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.
Food Processing August 2013 Claudia O'Donnell	Probiotics - From Weight Management to Survival Skills New studies look at gut microbiota and obesity, while probiotic viability remains a goal.
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.
AskMen.com Simon McNeil	The Truth About Caffeine Like many things in life, if you drink coffee with moderation, it can actually be beneficial.
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.
Science News November 24, 2001 Janet Raloff	Decaf May Not Always Be Best Data from a pair of large studies reported in November at the American College of Rheumatology meeting in San Francisco now suggest that a woman's choice of morning coffee may affect her joints...
American Family Physician January 15, 2006 Olendzki, Speed & Domino	Nutritional Assessment and Counseling for Prevention and Treatment of Cardiovascular Disease Physicians face several barriers to counseling their patients about nutrition, including conflicting evidence of the benefit of counseling, limited training and understanding of the topic, and imperfect and varied guidelines to follow.
Wired Patrick di Justo	What's Inside a Cup of Coffee? Chemicals to wake you up.
Chemistry World December 20, 2006 Richard Van Noorden	Blame it on the Bacteria The bacteria in human guts could be partially responsible for obesity, report US researchers.
Chemistry World September 23, 2014 Rebecca Trager	Big name coffee chains drawn into acrylamide fight A group in California is suing coffee chains with the aim of getting them to label their coffee as carcinogenic
Food Processing June 2009	Ingredient Round-Up: Fiber Fermentable fiber... Fiber for glucose control... Fiber for yogurt... Frozen fiber... etc.
Salon.com July 5, 2000 Cynthia Kuhn & Wilkie Wilson	Java junkie I've quit cigarettes, pot and acid, but I can't give up lattes. Am I wrecking my health?
AskMen.com Dustin Driver	FAQ On Men's Health Issues The following questions and answers have been compiled for the busy guys out there who have health issues and no time to address them.
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.
Nutra Solutions June 1, 2005 Marcia A. Wade	Pectin Overpowers Plaque Product concepts enriched with soluble dietary fibers can combine taste and health benefits such as lowering "bad" cholesterol. Pectin, mostly known as a thickener and gelling agent, is one such soluble dietary fiber.
Science News January 17, 2004 Janet Raloff	Diabetes: Coffee and Caffeine Appear Protective New data now indicate that drinking java -- lots of it, and especially the caffeinated form -- can curb type II diabetes.
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.
AskMen.com Sebastien Stefanov	The Pros & Cons Of Coffee A hot cup of java in the morning, another one at lunchtime, and yet another one while chatting with coworkers might sound like a routine day at the office, but drinking too much coffee can have its downside...
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.
Chemistry World August 28, 2009 Hayley Birch	A spoonful of sugar helps the medicine go down Modified gut bacteria that produce therapeutic agents in response to specific dietary sugars could be employed as novel treatments for bowel disorders.
Science News January 21, 2006 Janet Raloff	Caffeinated Liver Defense A 20-year long study recently concluded people who routinely drank more than two cups of coffee or tea per day faced only half the risk of being hospitalized with cirrhosis and other types of serious liver disease as did people consuming less of these drinks.
Chemistry World September 22, 2010 Manisha Lalloo	Salmonella's secret weapon US researchers have explained the chemical trick behind Salmonella bacteria's ability to outgrow other microbes living in the gut. The findings could lead to new drug treatments for the bacterial infection.
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.
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 Dave Fusaro	Functional Ingredients: Consumers Reach for Fiber Research indicates consumers understand and want fiber-containing products.
Scientific American June 2008 Melinda Wenner	Jeremy Nicholson's Gut Instincts: Researching Intestinal Bacteria The body and its intestinal flora produce chemicals with hidden health information, Jeremy Nicholson has found. Someday treating disease may mean treating those bacteria.
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.