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A wide variety of probiotic products
Time of Update: 2021-02-03
Probiotic yogurt contains two functional substances, GABA (γ - amino butyric acid) and lactoteptide VPP IPP, which can be used to lower blood pressure, while the secretion of immunoglobulin can improve immunity or relieve allergic symptoms.
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Peas, the next superfood?
Time of Update: 2021-02-03
Perry added a certain amount of yellow pea powder to the ingredients made up of nuts, dates and brown rice paste, a new formula that General Mills food scientists have spent two years developing.
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An emerging source of protein other than whey
Time of Update: 2021-02-03
A new line of chewy organic oat bars from General Mills' Cascadian Farm contains 9, grams of this plant-based protein, which comes in both honey-roasted tree nuts and peanut butter chocolate chips.
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Orange pulp improves the quality of gluten-free bread
Time of Update: 2021-02-02
Norah O'Shea , who was involved in the study, added that the researchers used flour based on orange fruit residue to make gluten-free bread, and then looked at indicators such as bread volume, heart structure, color, texture, microstructure, nutrition and sensory properties.
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Bean leaves inhibit food toxic bacteria
Time of Update: 2021-02-02
writing in the American Chemical Society's Agricultural and Food Chemistry, said they a test has shown that bean leaf extract can effectively inhibit the growth of Lester bacteria under laboratory conditions." seeking Gene natural substances this experiment is for a genetic substance that seeks to benefit fedal storage and its purpose is to partially or completely replace the current antimicrobial chemicals.
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Increasing dietary fiber intake can reduce the risk of stroke
Time of Update: 2021-02-02
in the new study researchers at University of Leeds' School of Food Science and Nutrition found that 's total daily fiber intake increased by 7 grams and that the risk of stroke for the first time was reduced by 7% .
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Lima Gran Seeds launches ultra-fine wheat bran
Time of Update: 2021-02-02
Westhove ultra-fine wheat bran is a natural clean label ingredient with a shelf life of 12 months and can be used in baked goods, snacks, breakfast oats, beverages, dairy products and meats.
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FMC invests in the development of new seaweed products into the field of health nutrition
Time of Update: 2021-02-02
FMC Bio-polymer has been an industry leader in the industry with consistent expertise in core ingredients such as such as alginate, caratin and sea alginate microcrystalline cellulose, and has helped manufacturers develop healthy foods," said Robert C.
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Lyco Red has cleverly penetrated the local Market in China
Time of Update: 2021-02-02
In an effort to the Chinese market, a global premix supplier based in Israel has signed a distribution agreement to into the local food production market.
time, Milo Shen , sales manager for LycoRed China, told Asia Food Navigation that the company was targeting the infant food, dairy and supplements markets.
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Ala Food Ingredients Company Natural Whey Protein Baking Improver
Time of Update: 2021-02-02
” Na said the quality of Chinese ingredients is constantly changing and consumers are finding that our whey protein egg substitutes improve the quality and processing of baked goods.
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BioExx's rapeseed protein: "Completely comparable to soy separation protein"
Time of Update: 2021-02-02
A new German study says rapeseed-isolated hydrolytic proteins are "completely comparable to soybean-isolated proteins" in terms of bio-utilization of human amino acids.
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Gluten-free milli is challenged with processing
Time of Update: 2021-02-02
milli processing needs to expand the size of enterprises A new review says milli-grains have a higher nutritional value than wheat and other cluten-free grains, but the lack of special production techniques at the commercialization level has stalled milli processing.
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EGCG lowers blood sugar spikes caused by starchy foods
Time of Update: 2021-02-02
Flavonoids in green tea can reduce blood sugar levels by 50 percent in mice fed starch, according to a new study published in the Journal of Nutrition and Food Research.
Studies have shown EGCG help people raise blood sugar levels as a result of eating starchy foods such as bread.
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Eating walnuts can reduce a woman's risk of diabetes
Time of Update: 2021-02-02
The study, published in the journal Nutrition, showed that ate two or more walnuts a week before and after adjusting for body mass index, had a risk of type 2 diabetes and a risk of 21% and 15% , respectively.
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Norvisin develops fungi that produce high-yielding ammic acid
Time of Update: 2021-02-02
Apple acid is used as a flavor enhancer for the food industry and can also be converted into other chemical derivatives for the production of a variety of plastics, polymers and resins.
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Health Canada approves probiotic fiber as a dietary fiber source
Time of Update: 2021-02-02
Ingredion , which promotes probiotic fiber NUTRAFLORA , says it has been used as an adage in the United States for 25 years and has the ability to promote calcium absorption, digestion and immune system health.
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Study: Rapeseed protein can replace soy protein
Time of Update: 2021-02-02
recent years, rapeseed oil has played an important role in the human diet because it is rich in omega-3 fatty acids with high nutritional value.
” A team at the University of Jena has conducted a study of rapeseed protein for human nutritional needs, the first of its time worldwide.
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Probiotics with stable shelf life
Time of Update: 2021-02-02
This unique cap design, combined with the BB -12 Bifidobacteria formula, allows the product to have a shelf life of at least one year at room temperature".
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The gluten-free market will reach $6.6 billion by 2017
Time of Update: 2021-02-02
According to the latest Packaging , the gluten-free food and beverage market continued to grow more than expected, reaching $ 42 billion at the end of 2012.
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Researchers have successfully converted cellulose into starch, opening up innovative potential food resources
Time of Update: 2021-02-02
The new study opens the door that any plant can be used to produce food for , reduces the need for crops to grow on valuable land, i.e.
Zhang used a new method to convert cellulose into straight-chain starch, which involved to series enzymes.