Memorial Day marks the beginning of summer festivities, including pool parties, outdoor grilling and, of course, the quaffing of ice-cold beer. And with the change of season, many consumers are looking for lighter versions of beer to help keep them in top swimsuit shape. To ...More
Only when formulated with an eye to delivering targeted nutrition and satisfaction can a “slimming" bar play its part in helping consumers do just that. ...More
New research conducted at Iowa State University validates mom’s age-old advice to chew your food slowly—chewing may play a more complex role in the digestion process, impacting nutrient absorption, and feelings of satiety or fullness. ...More
When it comes to creating consumer-preferred products, beans have a lot to offer. In this Image Gallery, ADM shares information on the different types of bean ingredients and how they are commonly used. ...More
High-fat, low-carbohydrate diets currently promoted to aid weight loss and control of blood sugar may be harmful to diabetics because they increase inflammation and the risk for heart disease, according to a new study presented at the Society for Endocrinology BES 2012 ...More
Texture is one of the most basic attributes of the food sensory experience, yet it is often an under-leveraged aspect of food product formulation. ...More
Individuals who eat white rice regularly have a significantly elevated risk of type 2 diabetes, especially among Asian populations, according to a new study published in the British Medical Journal. The findings suggest the diabetes risk increases 10% with each serving of ...More
New research published in the journal Cancer Prevention Research has established a link that may explain why individuals who consume high-fat diets have an increased risk of colon cancer. ...More
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