Designer probiotic bacteria have the potential to alter brain fatty acid composition, according to a new study published online ahead of print in the American Journal of Clinical Nutrition. The findings may open up new possibilities for the use of probiotic foods in the ...More
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
Despite saturated fat content, dairy foods may not increase the risk for heart attack because they contain other protective nutrients, including calcium and conjugated linoleic acid (CLA), according to a new study published in the journal Nutrition, Metabolism and ...More
Adding about 1 2/3 teaspoons of safflower oil into a diet can boost cardiovascular health in obese postmenopausal women who have type 2 diabetes, according to a new study published in the journal Clinical Nutrition. ...More
Incorporating resveratrol into a low-calorie diet may help reduce body fat and combat obesity, according to new research from the University of the Basque Country. ...More
Researchers in Ireland have engineered a strain of Lactobacillus to produce a version of a molecule called conjugated linoleic acid (CLA) that significantly altered fat tissue in mice, according to a study published in the journal Microbiology. The findings suggest ...More
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
The Institute of Food Technologists (IFT) recently cited six “mega trends" and market challenges emerging for food product manufacturers and marketers as more consumers look to the food industry for more natural health solutions and increasingly convenient meal options. ...More
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