Displaying 1 - 10 of 1793 results for Stevia, Functional trends for 2009, United Nations Food and Agriculture Organization’s Joint Expert Committee on Food Additives, rebiana, sarcopenia, Stevia, stevia plant, Rebaudioside A, Omega-3's, omega-3 fatty acid, omega 3 (0.290 seconds)
Sweet Talk at Supply Side West
Industry executives from dietary supplement, food, cosmeceutical, pharmaceutical and animal nutrition companies gathered Oct. 22-24 in Las Vegas for Supply Side West.
Stevia Extracts Win FDA approval
The Food and Drug Administration declares stevia, a natural, zero-calorie sweetener derived from the stevia plant, as safe for use in foods in beverages.
The Lure of lignans
We’ve been putting flax on our cereal as a plant source of highly valuable omega-3 fatty acids, but look for the word lignan to begin popping up on labels of foods...
Health 101: Understanding Omega-3 Fatty Acids
Consumers are embracing omega-3, omega-6 and omega-9 for longer, healthier lives.
Wellness Food Trends for 2009
Condition-based marketing and parental concern for babies and toddlers will provide opportunities for product developers in the year ahead.
(O)mega Opportunities arise with Omega Fatty Acids
Higher-income, health-conscious shoppers are seeking foods with omega fatty acids.
The Year of Stevia
...The Year of Stevia By Dave Fusaro, Editor-in-Chief | 12/04/2008 To cast your vote, log in or become a member. This quick, one-time registration gives you access...
IFT 2009 Show Recap: Stevia, Recession and Innovation
In a difficult year, new ingredients and technologies still manage to shine in Food Technologists’ annual show.
MRO Q&A: What flooring system would you recommend for the constantly-wet floors of a food processing plant that are cleaned using high-pressure washes and/or...
Welcome to MRO Q&A, a Food Processing series addressing maintenance, repair and operational issues in food plants. We’ve assembled a panel of plant operations...
Nutrition Beyond the Trends: Get Smart with Omegas
Omega 3 oils were already simmering as a trend a dozen years ago. Newer sources and applications technology are driving interest in these healthful fats even higher.
