Phytosterols stable in functional foods
The stability of plant sterols in functional foods for cholesterol reduction is high, says a new study from Spain which adds to the safety data surrounding phytosterols.
Archives for March 22, 2011
Chinese cooking oil success shows omega-3 fortification potential
Booming sales of omega-3 fortified cooking oil in China may show how countries with nutritional deficiencies can boost the nutritional intakes of a population, said a leading omega-3 figure.
Foodie culture boosts food science interest, says IFT
The number of students graduating with food science degrees has almost doubled in the United States since 2004, according to the Institute of Food Technologists (IFT).
Caravan develops ingredient for healthier par-fried potatoes
Caravan Ingredients has added a new diglyceride ingredient to its Trancendim range to reduce saturated fat content in par-fried potatoes and prevent freezer clumping and crumbing, the company has said.
Rethinking the way Americans consume protein
Americans need to shift the way they think about protein and consume it in small amounts throughout the day rather than in one large meal, says marketing coordinator for Fonterra USA Teresa Polli.