Heart Health Becoming a Major Concern for Aging Baby Boomers
Food and beverage manufacturers look to grains and soy to help boost formulations.
Oats Gain Momentum in Food Formulations
Oats have drawn considerable attention for their content of the soluble fiber beta-glucan and its ability to trap bile and prevent its reabsorption.
Genes Manage How People Taste Sweeteners
Penn State research looks at different consumer taste perceptions of ace-K and stevia.
Is it Possible to Make Healthier Foods Kids Will Eat?
It can be done. Ingredient substitutions exist that can remove fat and calories and insert fiber and whole grains tastefully.