Bioavailability

Naturally Nutritious

Ingredients that feed consumers’ back-to-nature hunger can also provide functionality and an economic edge. ...More
February 20, 2012
Posted in Articles, Bakery / Cereal, Fiber
Logical Fortification

Logical fortification of foods and beverages can help consumers fill nutritional gaps in their everyday diets. ...More
January 23, 2012
Posted in Articles, Bakery / Cereal, Fiber, Nutraceuticals
Presenting Nutrient Premixes

Manufacturers are turning to premixes as a convenient, consistent way to incorporate functional ingredients into their products. ...More
September 26, 2011
Posted in Articles, Bakery / Cereal, Fiber, Nutraceuticals
Optimizing Mineral Intake

Research indicates essential minerals should be consumed in their correct mineral balance to optimize health. ...More
August 19, 2011
Posted in Articles
Better Nutrient-Fortified Beverages

Whether adding vitamins and minerals, protein, fiber or other nutraceuticals to beverages, effective fortification requires knowledge of ingredient solubility, stability, interactions and flavor contribution. ...More
June 22, 2011
Posted in Articles, Colors, Fiber, Flavor, Nutraceuticals
Upping the Antioxidant Ante

Increasingly, consumers turn to functional foods and drinks to supply the antioxidants they lack. A strategic dose of antioxidants gives any number of foods and beverages an edge in today’s competitive marketplace. ...More
June 7, 2011
Posted in Articles, Colors, Nutraceuticals
Potato Protein for Weight Management

Cyvex Nutrition released SolaThin, a weight-management ingredient ideal for supplements and beverages. ...More
March 11, 2011
Posted in News
Protecting Active Ingredients

One of the most-important factors in designing a functional food is maintaining product efficacy, and that can require protecting them from the deleterious effects of processing and storage. ...More
October 4, 2010
Posted in Articles
Golden-Girl Nutrition

Women’s dedication to maintaining vim, vigor and vitality through the golden years has opened the door for a new generation of food and beverage innovations. ...More
May 26, 2010
Posted in Articles, Fiber, Nutraceuticals
Unlocking Grain Nutrition Through Technology

Whole grains are more nutritious than milled grains because of the nutrients in grains’ bran―the portion removed in the milling process. But scientists in the HEALTHGRAIN project of the European Union are creating new, healthy ingredients by innovative milling techniques ...More
May 10, 2010
Posted in News, Bakery / Cereal, Fiber