Displaying 1–13 of 13 results for Claudia D. O’Donnell, Contributing Editor
While discussion continues over exactly what are whole grains, few question their health benefits. Some processors work to enhance their nutrition through enzymes.
While new adult cases are slowing, diabetes is growing among children and adolescents.
A growing demand for sources of protein offers food processors new product opportunities.
Dietary fibers play a role in diabetes prevention beyond weight management.
Countering complex oxidation reactions with consumer-friendly solutions.
There has been a steady stream of new, often natural sweeteners.
Plant sources of proteins possess some benefits over animal-sourced ingredients. However, how do they stack up nutritionally?
Enzyme ingredients step in to help provide a greater variety of safe and nutritious foods for consumers.
Several consumer trends are driving the need to use fruit as an ingredient.
A patchwork of regulatory guidance and food science interpretations provide direction to a food industry answering consumer demands for natural.
Bugs are generating fun discussion now, but feed, not food, appears to be the likely medium.
Interest in probiotic use and potential health claims grows, while regulations follow more slowly.
While proteins’ health benefits stimulate consumer interest, functionality drives usage as well.