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Inulin offers more than just fiber

06.18.2014

By Laurie Gorton

While typically used for its fiber, inulin offers a sweetness characteristic.

Consumers willing to pay more for protein-enriched foods

06.16.2014

By Keith Nunes

Consumers view protein as a key component of a healthy diet.

Study links white bread to boosting good bacteria

06.13.2014

By Jeff Gelski

The hemicellulose and resistant starch in white bread might affect Lactobacillus.

Definition of ‘healthy’ still linked to calories

06.12.2014

By Keith Nunes

Such ingredients as protein and fiber may get most of the attention, but consumers still focus on calories.

Instant oatmeal has satiety effect

06.12.2014

By Jeff Gelski

A study funded by Quaker Oats finds instant oatmeal manages hunger better than another oat-based cereal.

Trashing trillions of calories

06.11.2014

By Josh Sosland

E.R.S. researchers capture magnitude and complexity of food waste.

PLT now offers ingredient shown to lower glycemic index

06.11.2014

By Jeff Gelski

Horizon Science, an Australian company, developed Benecarb, a derivative of sugar cane molasses.

Redefining food allergens

06.10.2014

By Jay Sjerven

F.D.A. draft guidance takes a new look at ‘major allergens’ and labeling exemptions.

Health science at the center of Nestle’s strategy

06.09.2014

By Keith Nunes

Chief executive calls health science business a ‘category in the making’.

Allergens continue to challenge food industry

06.06.2014

By Laurie Gorton

Leading scientist explains threshold limits, emerging regulations and testing methods.

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