Vitamins / Minerals

Ingredient technology, specifications, characteristics, labeling issues, fortification strategies for specific food and beverage applications, research, and applications of vitamins, minerals and blends, for food, beverages and nutraceuticals, particularly addressing dietary requirements, fortification levels, delivery technology, stability, nutrient and ingredient interaction, bioavailability and more.

Americans Still Consume Too Much Sodium

The latest Vital Signs report released by the Centers for Disease Control and Prevention indicate the average American consumes about 3,300 milligrams of sodium per day, not including any salt added at the table, which is more than twice the recommended limit for about half ...More
February 8, 2012
Posted in News, Bakery / Cereal, Sauces / Gravies / Soup
Chickpea Hulls Cut Sodium in Chicken Nuggets

Chickpea hulls may be used effectively in chicken nuggets to reduce sodium content without affecting the food quality, according to a new study published in the Asian-Australasian Journal of Animal Sciences. ...More
February 6, 2012
Posted in News, Fiber
CSPI Attacks Juice Makers

The Center for Science in the Public Interest (CSPI) has launched an attack on juice manufacturers, claiming the companies are misleading consumers with ambiguous health and nutrition label claims. ...More
February 1, 2012
Posted in News, Fiber
IFT Submits Comments on Sodium Reduction Initiatives

The Institute of Food Technologists (IFT) submitted comments to the U.S. Food and Drug Administration (FDA) and USDA’s Food Safety and Inspection Services (FSIS) offering scientific perspective and practical insights on reducing sodium consumption in the United States. ...More
February 1, 2012
Posted in News
New Test Detects Low Vitamin D Levels

Scientists at the National Institute of Standards and Technology have developed new standards and technology to accurately detect vitamin D deficiency in the blood, according to a new study published in the journal Analytical Chemistry. The findings will lead to better ...More
January 30, 2012
Posted in News
IDFA Voices Concern About Milk Restrictions in Schools

The International Dairy Foods Association (IDFA) commended the USDA for highlighting the nutritional role that dairy products play in the final regulations governing the reimbursable school meal program released Jan. 25; however, it expressed concern that restrictions on ...More
January 27, 2012
Posted in News
Logical Fortification

Logical fortification of foods and beverages can help consumers fill nutritional gaps in their everyday diets. ...More
January 23, 2012
Posted in Articles, Bakery / Cereal, Fiber, Nutraceuticals
Dairy Alternative Beverage Sector Hits $1.33 Billion

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
January 20, 2012
Posted in News
Americans Embracing Healthy Foods

Despite the rising obesity crisis, food remains an affordable luxury for Americans. In fact, results of a recent consumer survey reveal 47% of Americans are embracing the healthy food movement and would like to see more healthy items on menus and on grocery shelves. So the ...More
January 19, 2012
Posted in Blog, Bakery / Cereal
High-Protein Diets

A look at the effectiveness of high-protein, low-carbohydrate diets for weight loss. ...More
January 19, 2012
Posted in Articles, Fiber