Displaying 1 - 10 of 274 results for Glycemic Index, prebiotic, acacia gum, Fibregum (0.036 seconds)
Glycemic Index: Use with caution
Glycemic Index either will be the next big fad or will fizzle under its own conflicting character. More research is needed before processors should jump in (but that...
Well Noted: Glycemic Index is Just So Wrong
The American Assn. of Cereal Chemists International's needs to take a stand regarding its set of definitions for glycemic index, according to David Feder, editor of...
Well Noted: Marketing Matters
The phrase “glycemic index” — GI — is being tossed about a lot in wellness foods circle lately. We heard a lot about the glycemic index within the patois of the...
Ingredient Round-Up: Gums & hydrocolloids
These seven ingredients deliver fantastic functionality to processors of bakery, beverage, dairy, center-of-the-plate protein and other food products.
Nutrition Beyond the Trends: G.I. Blues
This month, Dr. Mark Anthony warns us of a new twist on the old low-carb nutrition fad. Handy as it is for diabetics, the Glycemic Index isn’t the “be-all ...
Diabetes Under Control
Diabetes control is more than just watching sugar intake. Today’s processors put new advances in diabetes science to practical and innovative use.
Healthful flour alternatives
Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb foods.
Designing foods for weight loss
The key to success in today’s complicated world of health and diet appears to be satiety.
Well Noted: Talkin' 'Bout a Resolution
What resolutions have you made for processing in 2006? Editor David Feder has a few suggestions.
HFCS (Highly fattening or crappy science?)
Empty calories, yes, but demon, no; the truth and friction behind high-fructose corn syrup.
