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New Ingredient Profiles - January/February 2008

These ingredient profiles include a soy neutriceutical, prickly pear cactus extracts and antioxidant-rich berries.

Media Reaction to Soy Overstates Risks

Soy recently got its turn under the hot lamp of media accusation for crimes committed in the name of health. Research purportedly linking soy to cancer has been splattering the pages of popular media with its tofu gore. As always, the truth is more benign – pun intended – than the columnists ...

Negative Soy Reports Don't Add Up

After examining a surge of negative soy reports, experts are finding they don’t add up.

Does Soy Have an Advantage Over Dairy?

Both soy and dairy beverage types are selling briskly based on what they offer consumers. But does one have a leg up on the other?

Foundation Files Lawsuit Against Soy Health Claim

Weston A. Price Foundation tries to compel FDA to respond to doubts about soy protein's role in heart health.

Food Trends: Report Shows Soy Losing Popularity With Consumers

Trend experts Mintel report that the soy food and beverage market declined 16% from 2008 to 2010.

New Ingredient Profiles - February/March 2008

Your Nutraceutical Ingredient Information Source

Lunasin-XP Amino-Acid Peptide Profile

New Ingredient Profiles: Lunasin-XP

Lab-Grown Meat Has Interesting Implications

The prospect of scientists creating meat in the lab has interesting implications, says Editor David Feder.

Co-Q10 Update from Leading Co-Q10 Research Lab

Co-Q10 has been lauded for its antioxidant properties and its role in energy production. Contributing Editor Dr. Mark Anthony previously managed one of the nation's leading Co-Q 10 research labs; here he brings his expertise to bear on an update of this vital nutrient.

On the Shelf - October/November 2007

This month's On the Shelf features a product review of gluten-free “Better Bites” sweet soy snacks, and information on natural salmon franks, tuna filets, and all-natural premium sweetened iced teas.

Strategies for Making Heart-Healthy Products: Take out the Bad and Put in the...

While doubts increase about soy and sodium, there's no debating the wisdom of developing heart-healthy foods.

IFT Show Preview: Ganeden Labs

Ganeden Labs has began marketing and distributing its high-survivability, easy-to-add probiotic ingredient, GanedenBC30 (Bacillus coagulans GBI-30, 6086).

United Soybean Board finds consumers know beans

New research indicates consumers have become more savvy about nutrition labels and the healthy role of soy in food products.

Wellness Food Trends: Focus on Soy

Is soy a genuine health miracle or a health hazard as the soy police would have us believe?

Dean Foods to Spin Off WhiteWave

20 percent of soy milk company will be public, despite Dean’s strong second quarter results.

Soy on the Breakfast Table

Breakfast foods are finally getting their fair share of soy.

Soy May Fight Asthma

Results of a study at the Northwestern University Feinberg School of Medicine in Chicago suggest soyfoods may be of benefit to asthma patients.

Mainstream Consumers Seek Healthful Ingredients

Whole grains, antioxidants and soy rank at the top of the healthful ingredients consumers claim they seek in the marketplace.

Wrigley opens new product innovation center

The Wm. Wrigley Jr. Co. presented its Chicago product development lab and pilot manufacturing plant to employees and the public on September 13. The gum and candy giant developed the $45 million complex, with $15 million in city tax relief, to keep its new-product pipeline full, accelerate the ...

Some Health Claims In Dispute

FDA is re-evaluating health claims for soy, antioxidant vitamins and fat-cancer.

Five New Technologies for Inspection

Lab testing will always be the gold standard in food inspection, but rising throughput rates are leading to more quality assurance at the point of production.

Lignans A Valuable Component of Flax

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 with added flax, much as isoflavones became the reason for our expanded appetite for soy products.

Heart Health Becoming a Major Concern for Aging Baby Boomers

Food and beverage manufacturers look to grains and soy to help boost formulations.

Reformulating for Aseptic Processing

Shelf-stable products are a boon to foodservice but a bear for processors’ product development labs, according to Food Processing's Ingredients Editor Kantha Shelke.

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Displaying 1-25 of 754 results