Supportive research into the health benefits of spices fits nicely with two consumer trends: movement toward natural remedies, and a growing appetite for spicy foods. ...More
As more Americans opt for healthier diets that include fresh fruits and vegetables, new research presented at the Experimental Biology 2012 annual meeting reveals when price, waste and preparation time are considered, canned foods may offer a more affordable, convenient way ...More
Scottish nutritionists created a beetroot/turkey burger to test their theory that vegetable extracts prevent fat from being absorbed into the body. ...More
A recent study conducted by the United Soybean Board (USB) revealed 29% of foodservice operators are testing high oleic soybean oils for possible future use in products. Ninety percent of survey respondents noted interest in oils with reduced saturated fat and/or reduced ...More
When it comes to fresh bakery products—specifically breads—consumers make their purchasing decisions on the bread’s appearance, taste, smell, crispness of the crust, and most importantly, the elasticity and softness of the crumb. Therefore, prolonging the shelf life of ...More
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