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 […]
The EdibleRx: Don’t Demonize Processed Food
MedPage Today, 2/4/15 Everyone from nutrition experts to food writers to chefs recommend avoiding “processed food,” because it’s bad. And woe to the health professional who disagrees with any part of that statement. Most foods are processed in some way. Processing can encompass a whole range of things that are routinely done to food to make them […]
Are We Designing Nutrition Labels All Wrong?
FastCo Design, 2/5/14 Psychologists Peter Helfer and Thomas Shultz of McGill University in Montreal recently found that the standard U.S. food package label measurably inferior to several alternatives when it came to conveying nutrition information in a timely and effective manner. In a recent issue of the Annals of the New York Academy of Sciences, they argue that a simple one-number label called NuVal […]
What If You Could Prevent Alzheimer’s?
The Daily Beast, 2/3/15 The Human Genome Project was an international scientific research project with the goal of determining the entire sequence of chemical base pairs (represented by the letters A, G, C, and T) that make up human DNA. Many scientists believed at the time that genetic predisposition was the heart and soul of human disease, and thus […]
Most packaged food for toddlers has too much sugar and salt, CDC says
Fox News, 2/2/15 About seven in 10 toddler dinners studied contained too much salt, and most cereal bars, breakfast pastries and snacks for infants and toddlers contained extra sugars, according to the study by researchers at the federal Centers for Disease Control and Prevention. They advise parents to read food labels carefully and select healthier […]