The BENEO-Institute, an initiative of BENEO, a manufacturer of functional ingredients, is highlighting the benefits of prebiotic fibers during the Food and Nutrition Conference & Expo (FNCE) at the Boston Convention and Exhibition Center ...
Replacing synthetic sweeteners with Stevia based sweeteners in table-top applications is not new. However, the Bulgarian company D-A Ltd has managed to set themselves apart from the mainstream with the use of innovative ingredient ...
Tags: food production, synthetic sweeteners, sweeteners EUREBA
For years I have gone into food stores and read labels only to not know what half the ingredients were. I got to thinking, that maybe I'm not alone when it comes to knowing what the rest of them are. So, I've put together what might be a ...
Healthy food is Booming! There are numerous trademarks and health claims that giant food producers use to tell us that their products are super healthy. I understand that claiming to be fitting in a healthy diet is good for sales, so let me ...
Tags: food, trick, health, packaged food
GLG Life Tech, a Canada-based firm engaged in agricultural and commercial development of stevia products, has launched a new product range, GLG Naturals+, with support from China National Cereals, Oils, and Foodstuff Corporation (COFCO). ...
Nutrition Dried fruits retain most of the nutritional value of fresh fruits, and so are included with fresh fruit in dietary recommendations by U.S. and world health agencies. The specific nutrient content of the different dried fruits ...
Tags: Dried Fruits, Nutrition
Hero Nutritionals, a US-based maker of Yummi Bears, has added two sugar-free vitamins to its range of Yummi Bears, to help kids get essential nutrients without added sugar. The new Yummi Bears Sugar Free Multi-Vitamin & Mineral is a ...
Addition of calcium salts along with inulin to gluten-free breads helps in raising calcium content of the bread by seven times while also preserving its quality, according to a new study. Researchers led by Krupa-Kozak compared ...
Tags: addition of calcium salts, gluten-free breads, calcium content
Addition of fiber to partially baked and frozen breads could improve functional characteristics,according to a new study. The study is aimed at increasing the composition of inulin,pectin and guar gum blends to improve the fiber content ...
Tags: frozen breads, inulin, PBF