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“Weight Management: The Lifestyle Battle” article: NutraceuticalsWorld.com, Sept. issue, in print & online See it at: http://www.nutraceuticalsworld.com/issues/2013-09/view_features/weight-management-the-lifestyle-battle/
Quotes are prominently featured (including a pullout quote) in the Production Line article, “It’s a (Naturally) Flavorful World,” see pages 40 & 41. The Chocolate Milk announcement is featured on page 13. See it at: http://digitaledition.qwinc.com/publication/?i=161721
Read the full article here Karen Nachay and Margaret Malochleb | September 2018, Volume 72, No.9 Food expo exhibitors showcased ingredients created to help food and beverage formulators deliver on consumers’ expectations for taste, texture, and nutrition with products that are clean label, plant-based, and lower in sugar. Stevia Blends Read more…
Read the original article here. Core Tip: More than one in three U.S. consumers are following a specific diet or eating pattern, and they are increasingly averse to carbohydrates and sugar, according to the 13th Annual Food and Health Survey, released in May by the International Food Information More than Read more…
By Karen Nachay Source: http://www.ift.org/food-technology/past-issues/2018/august/columns/ingredients-and-confectionery.aspx?token=cdbd00cf-dd81-4bc0-a590-454590f1f285 The confectionery industry is big business. So big that confectionery products account for $35 billion in retail sales annually, including $2 billion in exports and more than $7 billion in seasonal candy sales, according to the National Confectioners Association (NCA). That’s a lot of candy to Read more…
By Charlotte Atchley Source: https://www.bakingbusiness.com/articles/46643-when-reducing-sugar-functional-qualities-cant-be-forgotten As Len Heflich wrote in a column in the June issue of Baking & Snack, consumers are well on their way to demonizing yet another critical ingredient to the baking industry — this time sugar. Attitudes about sugar and the U.S. Food and Drug Administration’s latest “Added Sugar” line on Read more…
08.13.2018By Jeff GelskiSource: https://www.bakingbusiness.com/articles/46840-the-new-technologies-aiding-in-ingredient-traceability KANSAS CITY — A strong traceability system for ingredients may prove crucial in more than just food safety recalls. Such a system may further cement the credibility of organic or non-bioengineered/non-G.M.O. claims. Traceability hurdles, however, may come in the form of complex supply chains for ingredients, including cocoa, that Read more…
instore – 7/19/2018 by Charlotte Atchley Reach Charlotte’s original post here. As Len Heflich wrote in a column in the June issue of Baking & Snack, consumers are well on their way to demonizing yet another critical ingredient to the baking industry — this time sugar. Attitudes about sugar and the U.S. Food Read more…
Karen Nachay and Margaret Malochleb | June 2018, Volume 72, No.6 Via – http://www.ift.org/food-technology/past-issues/2018/june/features/ingredients-showcased-at-ift18-food-expo.aspx The food industry is undergoing a dramatic shift in how manufacturers approach product development. Gone are the days of the occasional line extension or products relegated to small, niche diet or health food sections of grocery stores. Read more…
Jennifer GrebowMay 9, 2018 via http://www.nutritionaloutlook.com/food-beverage/new-stevia-plus-allulose-ingredient-blood-sugar-friendly Allulose, or D-allulose, is an up-and-coming ingredient in the sweetening world. This low-calorie sweetener, which naturally occurs in sources like wheat, figs, raisins, and jackfruit, is molecularly similar to fructose and glucose, but it has an outstanding quality: because it is not rapidly digested, metabolized, and Read more…