Experts skeptical of so-called “natural” sweeteners
The Bulletin, 2/5/15 Nutrition experts agree that choosing a sweetener is a confusing task. Given all the different sources of information on the subject — many of them conflicting — it’s sometimes hard to know who to trust, especially with marketers throwing around words like “natural” and featuring leaves on their packaging.
Innovation opens new doors for oatmeal category
Food Business News, 2/3/15 A recent study from researchers at Harvard University found that individuals consuming at least 33 grams of whole grains a day cut their risk of premature death by 9% compared with those who barely ate any whole grains. This finding was positive news for the hot cereal industry, where 33 grams […]
Researchers Say When You Eat Each Day May Be Crucial to Weight Loss
The Wall Street Journal, 2/2/15 Most diet advice focuses on calories and nutrients, but new research suggests that when you eat may be just as important. That’s one conclusion of a new study by Dr. Satchidananda Panda, an associate professor at the Salk Institute for Biological Studies, in La Jolla, Calif. Mice that were forced […]
President Obama Proposes Stand-Alone Food Safety Agency
The Daily Meal, 2/3/15 As part of his new 2016 budget proposal, President Obama has presented a plan to consolidate the food safety inspection duties that are currently split between the FDA and the USDA into an entirely new agency within the Department of Health and Human Services, according to Reuters.
Raining red velvet
Food Business News, 2/3/15 Shoppers are seeing red on supermarket shelves as a beloved bakery flavor bleeds into snacks, candy and beverages. In a number of limited-edition items, product developers are venturing to capture the popular red velvet cake flavor, characterized by light cocoa and buttermilk notes with the tangy sweetness of cream cheese frosting.
Innovation opens new doors for oatmeal category
Food Business News, 2/3/15 A recent study from researchers at Harvard University found that individuals consuming at least 33 grams of whole grains a day cut their risk of premature death by 9% compared with those who barely ate any whole grains. This finding was positive news for the hot cereal industry, where 33 grams […]
High temperature cooking may increase Alzheimer’s risk
Food Navigator, 2/3/15 Large intakes of foods cooked at high temperatures could increase the risk of developing Alzheimer’s disease, according to a study published in the Journal of Alzheimer’s Disease.
Sales of sprouted grains to reach $250 million in five years, expert predicts
Food Navigator, 2/3/15 The niche market for sprouted grains and seeds is primed to shoot up in the next five years with sales in the U.S. increasing eight times the current level as more products featuring the trendy ingredients launch, predicts food and nutrition expert Julian Mellentin.
Heavy kids can have celiac disease, too, study finds
Fox News, 2/2/15 Overweight children are just as likely as thin children to have celiac disease, a new study confirms. It’s a common misconception – even among many doctors – that celiac disease is limited to people who are underweight.
Bread (Whole-Wheat, of Course) May Really Be the Staff of Life
Huffington Post, 2/4/15 Researchers from the Harvard School of Public Health looked at the diets of more than 74,000 women from the Nurses’ Health Study and more than 43,000 men from the Health Professionals Follow-Up study. People who ate whole grain carbohydrates had a 9 percent lower overall mortality rate and up to 15 percent […]