Articles

on 'Wellness Foods'

421-440 of 464 < first | | | last >
  • Pasta Category Redefined with Healthier Options

    Efforts to bring pasta back to consumers with high-antioxidant, organic, whole-grain and multi-grain products are redefining the category.

    Kantha Shelke, Ph.D., Contributing Editor
    02/06/2006
  • 2005 Processor of the Year: Tyson Foods

    Despite the pitfalls of the animal protein market, North America’s biggest food processor for years has been adding value to meats, tightly running its plants and staying close to its Arkansas values.

    Dave Fusaro, Editor in Chief
    12/12/2005
  • Components of Effective Heart-Health Diets

    According to the Centers for Disease Control, nearly one million Americans per year die of CVD. That’s more than 40 percent of all deaths, at a rate of nearly two per minute.

    Mark Anthony, Ph.D.
    12/05/2005
  • FDA Accepts Use of Existing Labels

    The FDA has agreed to accept requests by processors to use existing labels after the trans fat labeling effective date.

    Leslie Krasny, Contributing Editor
    11/01/2005
  • Formulating Better Meat Analogs

    Beef consumption has declined 15 percent over the past 20 years, according to the USDA. What’s making up for this decline? Maybe it’s an imposter.

    John K. Ashby, Contributing Editor
    10/28/2005
  • New Rules on Food Health Claims

    The retail highway to health is increasingly crowded with science-backed and government-allowed health claims. But then, what’s in a claim?

    Kantha Shelke and Rakesh Amin
    10/24/2005
  • 2005 Natural Products Expo East Report

    If it had a health component and could be eaten, imbibed, swallowed, lathered on, rubbed in or even worn, it was on the show floor at the Natural Products Expo East.

    10/03/2005
  • Raw Diet Nutritionally Overrated

    Dr. Mark Anthony explains that those who suggest we should eat "all raw, all the time" are offering us a raw deal, nutritionally speaking.

    Mark Anthony, Ph.D.
    10/03/2005
  • The Promise of Conjugated Linoleic Acid

    The fats we find on the dinner table today aren’t quite the same as the ones our great-grandparents ate. Conjugated linoleic acid is one fatty acid we would do well to become reacquainted with.

    Mark Anthony, Ph.D., Contributing Editor
    09/06/2005
  • Still No Clear Solutions for Childhood Obesity

    It's been 20 years of steady upward girth inflation for our nation's children, but we've yet to successfully address the critical issue of childhood obesity.

    Kantha Shelke, Ph.D., Contributing Editor
    09/01/2005
  • Cleansing Diets Explained

    Dr. Mark Anthony discusses so-called "cleansing" diets and the making of this common part of dietary balance into an exploitable mystery.

    Mark Anthony, Ph.D., Contributing Editor
    08/03/2005
421-440 of 464 < first | | | last >