Celiac Disease Feeds Gluten-Free Need
09/18/2009 -
The incidence of celiac disease is four times higher today than fifty years ago. Along with this increase in incidence, consumer awareness has also grown, boosting the demand for gluten-free foods.
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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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Push for Better Soy-Based Foods With Extrusion
08/28/2009 -
Soy is a valued food ingredient because of its protein-rich composition and its nutritive and disease-preventive qualities. New developments in twin-screw extrusion processing technology allow successful design of unique snack and breakfast cereal products.
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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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