In our May column, we discussed the so-called “rare” sugars. These are sugars found in nature but at ultra-low levels. The most commercially available rare sugars are tagatose and allulose, recognized as providing sucrose-like sweetness (~ 0.90 and ~0.70, respectfully) at significantly lower caloric contributions (1.5 and 0.20 calories per gram, respectively).
Over 2,300 years ago Hippocrates said, “All disease begins in the gut.” Scientists are now beginning to unravel the link between the gut, inflammation and a wide range of central nervous system disorders.
Scientists are making phenomenal progress in better understanding how food impacts health, and there is good news on dairy foods. Researchers around the world are uncovering evidence that milk and dairy foods provide an irreplaceable package of health benefits.
Innovation is a major driving force in the dairy industry. From new product development to improved testing methods, the industry is constantly working to develop technologies that allow us to create uniquely delicious products that exceed consumer expectations.
Salt’s ability to balance and expose rich flavors makes it the easiest and most inexpensive way to enhance flavor. However, industry changes are encouraging manufacturers to revisit sodium levels in their products.
While Today’s Dietitian listed “Probiotic Push” as one of the hot nutrition trends for 2016, their synergistic partners, prebiotics, have not gained as much traction with either consumers or health professionals.
In order to have safe and high-quality products, dairies must start with high-quality raw milk and cream. Tests must be selected and run on each batch/tanker before you decide whether or not to accept the load.