Individuals who regularly eat mangos have a better overall diet rich in fiber, vitamins and minerals compared to non-mango consumers, according to new research presented at the Experimental Biology 2012 annual meeting. The findings also suggest the phytochemicals found in ...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
Eating a handful of raisins three times a day may help lower blood pressure may significantly lower blood pressure, compared to eating other common snacks, according to new research presented at the American College of Cardiology's 61st Annual Scientific Session. ...More
Consumer concern for health issues, including lactose intolerance, milk allergy and the genetic disorder phenylketonuria (PKU), are driving the market for dairy alternative beverages like soy milk, almond milk, rice milk and other plant milks, which reached $1.33 billion in ...More
The role of dairy intake in reducing the prevalence of health conditions like obesity, metabolic syndrome and heart disease is central to the Dairy Research Institute research initiatives, which saw several advances in work in 2011, as more and more research identified the ...More
Individuals who consume a healthy diet may reduce their risk of stroke, according to a new study published in the journal The Lancet Neurology. The findings suggest poor nutrition increases the risk of stroke, and questions the role of antioxidant, vitamin and calcium ...More
Innophos Holdings, Inc., a producer of specialty phosphate products for the food, beverage, pharmaceutical, oral care and industrial end markets, has acquired bioactive mineral nutrients maker Kelatron Corporation for $21 million in stock. ...More
Children who drink 100% orange juice on a regular basis have higher nutrient adequacy and diet quality than kids who don't power up on OJ every morning, according to a new study published in the journal Nutrition Research. ...More
Keeping sodium content low is a priority for most food designers. Salt replacers, flavor enhancers and a host of other tools can ensure low sodium maintains high satisfaction. ...More
Individuals who consume a potassium-rich diet have a lower risk of stroke, particularly ischemic stroke, according to a study published in the journal Stroke. ...More
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