News & Analysis on Food & Beverage Development & Technology
Dispatches from IFT
If more energy was expended on improving the nutritional profile of the foods Americans actually want to eat instead of doggedly trying to persuade them to change their eating habits, we would have a greater chance of tackling obesity, according to one...
There are numerous ways for food manufacturers to take advantage of trendy Greek yogurt, says Sharon Gerdes, a senior account manager at the US Dairy Export Council.
People with high levels of the amino acid cysteine have been found to carry between six and ten kilograms more fat than those with lower levels. Now a team of researchers are studying the phenomenon.
Glanbia Nutritionals has expanded its OptiSol clean label ingredient range with a new high protein dairy concentrate for creamier fortified frozen yogurts and desserts.