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