Obesity

Cornell, Iowa Share $10M Obesity, Hypertension Grant

Researchers at Cornell University and University of Iowa have received a 5-year, $10.6 million grant from the from the National Heart, Lung and Blood Institute, part of the National Institutes of Health, to study the role of the brain in links between obesity and high blood ...More
May 17, 2013
Posted in News
Grapes May Reduce Metabolic Syndrome-Related Organ Damage

Good news for grape lovers. Eating polyphenol-rich grapes reduces inflammation and fat storage, and improves antioxidant defense that may help protect against organ damage associated with the progression of metabolic syndrome. ...More
May 16, 2013
Posted in News, Nutraceuticals
Unhealthy Food Ads Dominate Spanish TV Shows For Kids

Industry leaders have publicly recognized the need to reform food advertisements targeting children; however, the food and beverage industry’s pledge to self-regulate is not effective, especially on Spanish-language television, according to a new study published in the ...More
May 15, 2013
Posted in News, Bakery / Cereal
Omega-3s May Limit Impact of Unhealthy Foods on Brain

A diet rich in omega-3s may play a significant role in stalling refined sugars and saturated fats’ ability to inhibit the brain’s control on the body’s intake of food, according to a new study published in the British Journal of Nutrition. ...More
May 15, 2013
Posted in News
IOM Report Cautions Against Drastic Sodium Reduction

Recent studies that examine links between sodium consumption and health outcomes support recommendations to lower sodium intake from the very high levels some Americans consume now, but evidence from these studies does not support reduction in sodium intake to below 2,300 ...More
May 14, 2013
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Small-Chain Eateries Serve More Calories

Research reveals the average meal at small-chain restaurants contains about two to three times more calories than it should. ...More
May 14, 2013
Posted in News
Study Finds Industry's Sodium Reduction Efforts Inconsistent

Voluntary reductions in sodium levels in processed and restaurant foods is inconsistent and slow, according to a new study published today in the journal JAMA Internal Medicine. The findings suggest despite food industry pledges to reduce sodium in products, the average ...More
May 13, 2013
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Pycnogenol Decreases Metabolic Syndrome Risk Factors

Supplementation with Pycnogenol®, an antioxidant plant extract from the bark of the French maritime pine tree, effectively helps to reduce all five risk factors associated with metabolic syndrome, according to a study published in Phytotherapy Research. ...More
May 10, 2013
Posted in News
New 'Staging' Concept For Infant Formula

Arla Food Ingredients today launched a new 'Staging' concept for the infant formula category, designed to reflect the changing composition of breast milk during lactation, at the European Society for Pediatric Gastroenterology, Hepatology and Nutrition (ESPGHAN) annual ...More
May 8, 2013
Posted in News, Nutraceuticals
Image Gallery: The Top 10—Food Product Design, April 2013

This review highlights the hottest, most-viewed image galleries, news items and feature articles on the Food Product Design website during the month of April. ...More
May 8, 2013
Posted in Galleries, Bakery / Cereal, Colors, Flavor, Nutraceuticals