Fuji Health Science, Inc. is pleased to announce that AstaREAL astaxanthin was included as an ingredient in the new award winning chocolate product, Good Cacao. Good Cacao was recently awarded the 2011 NutrAward for "Best New Product" at this year's NUTRACON conference in Anaheim, CA.
Precisa Cream 10, a starch-based optimized texture system that reduces or replaces milk-fat in dairy products while enhancing creaminess, was introduced at the 2011 IFT Food Expo in New Orleans by National Starch Food Innovation, part of Corn Products International.
All-natural cheese with 1/3 less cholesterol and no additives is now available globally for purchase and private labeling, according to the dairy division of Alliance Enterprises of SE Wisconsin, LLC. Full-fat, reduced-fat and fat-free cheeses can now be produced using the all-natural, patented Benelact technology, which reduces cholesterol while retaining taste, functionality and nutrients in milk products.
Results of clinical studies conducted by Dr. Suzanne Hendrich at Iowa State University confirm that Fibersol-2 digestion resistant maltodextrin, a soluble corn fiber, may impact satiety by decreasing hunger, prolonging satiation or increasing satiety signals from the gut. Fibersol-2 has been studied for health benefits including affects on regularity, glucose control and serum lipids.
ChromaDex Corp. announced that an independent scientific panel of experts supports the GRAS (generally recognized as safe) status of its ingredient pTeroPure. pTeroPure is an ultra-pure formulation of the naturally occurring compound pterostilbene, found in blueberries.
Thanks to a host of all-natural products and a mission to remain authentic, Fage takes charge of the Greek yogurt category by just being true to itself and to its consumers.<
According to Healthy 50+ Americans: Trends and Opportunities in the Emerging Wellness Market by Packaged Facts, a division of MarketResearch.com, Rockville, Md., changes in thinking about what it means to get old have occurred alongside a rising concern by consumers of all ages about doing what it takes to improve their health and wellness.
Though considered minor ingredients, with usage levels sometimes less than a percent depending on ingredient and application, acidulants, cultures and enzymes are the lifeblood of cheese, yogurt and many other dairy foods. Without these ingredients, these products would not exist.
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