Nutritional

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Milk Specialties Global, a leading human and animal nutrition company in the health and wellness industry, announced the availability of a new instant organic whey protein using sunflower lecithin.

For over 500 years, we’ve been looking for the fountain of youth—that magical restorative water that will make us look and feel younger. While the fountain has yet to be discovered, we can find some solace in knowing that many of the foods we eat are becoming healthier for us.

Ingredion Incorporated announced the launch of a new line of low cost-in-use dietary fibers for manufactures wanting to easily add fiber to foods–the VERSAFIBE dietary fiber series–for fiber fortification and calorie reduction in pastas, baked goods and extruded products with little to no impact on product texture, flavor and color. 

Plant-based proteins are on the rise, popularity-wise, and TerraVia's AlgaVia Protein-Rich Whole Algae is one such product.

St. Boniface Hospital Executive Director of Research Dr. Grant Pierce (Professor of Physiology and Pathophysiology, University of Manitoba) has received funding approval of $2,806,392 over seven years for his work on Dietary Flaxseed as a Nutritional Intervention for Cardiovascular Disease.

If it seems like everywhere you turn, you are hearing more about grains—whole, ancient or sprouted—you are paying attention. You’re also witnessing a major food trend.

Every year, as students of all ages head back to school, parents inevitably find themselves searching anew for the latest, better-for-you, healthy school snacks that their kids can pack into their lunchboxes and backpacks—snacks that feed their mind, as well as their belly.

The Global Pulse Confederation introduced the Pulse Brand and 'Made with Pulses' seal at the IFT Annual Meeting & Food Expo.

When it comes to sweet goods like doughnuts, Danishes, sweet rolls, muffins and coffee cake, the market is in a state of flux. As Walter Postelwait, president of Pak Group LLC/Bellarise Baking Ingredients, Pasadena, CA, puts it: “The total segment appears to be growing slowly, but has hot pockets of activity.”