Locust Bean Gum: Good as Gold
10/08/2009 -
When it comes to managing water and providing texture, gums are effective ingredients in the product-development arsenal, and locust bean gum is no exception.
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A D-Lightful Vitamin
09/16/2009 -
With the average blood concentration of vitamin D declining over the past decade due to less exposure to the sun, increased use of sunscreen and declining milk sales, coupled with emerging science suggesting higher vitamin D intake levels, it is more important now than ever to increase levels of vitamin D in current foods and beverages.
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Indian Spice Blends
09/03/2009 -
A quick survey of the culinary landscape would indicate a rapidly growing interest in the spice blends of India. Indian spice blends tend to be comprised of 10 or more spices, lending them an alluring combination of complexity and inaccessibility.
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Personalized Foods
08/25/2009 -
Today’s formulators seek ingredients that provide select segments of the population with specific health benefits. Such “life-stage foods” are possible because of advancements in nutritional systems biology, the science of understanding the interaction between food components and diet with cells, organs and the whole body.
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Phytosterols for Heart Health
07/14/2009 -
Phytosterols, similar to cholesterol in structure and function, compete with cholesterol, blocking its absorption from the digestive tract into the bloodstream. Designers can easily add phytosterols to foods via sterol esters and stanol esters.
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