Chinese supplier, Fenchem, has won organic certification in the US and European Union for its proprietary inulin ingredient, In-fibre, in what the company describes as a “huge project”.
An artificial gut that predicts the glycemic index (GI) and resistant starch in food products could bring cost-savings for formulators pushing new product development in health-positioned foods.
Chinese supplier Fenchem says it has developed a test method to ensure inulin is of the highest quality and not adulterated with steroids and other impurities.
Alberta, Canada-based Bioneutra has applied to the UK Food Standards Agency (FSA) for European Union Novel Foods approval for a prebiotic, isomalto-oligosaccharide sweetener.
Maize-based dietary fibres have been found to help lower glycemic and insulin responses, potentially opening up opportunities for their use in foods for weight management and diabetes control, reports a new study from the University of Toronto.
Irish dairy and ingredients group, Carbery, is promoting research employing its hydrolysed whey protein ingredient, Optipep, that it says demonstrates its superiority to regular whey protein in terms of insulin response.
Dietary fibre is increasingly being linked to health benefits, but progress in the application of emerging science is being stunted by the lack of a clear definition of the term, according to the British Nutrition Foundation.
A one gram drink of black tea may have the potential to stimulate
an insulin response and reduce blood sugar levels, suggests new
research from England.
Consuming a soy protein hydrolysate (SPH) increases heat production
compared to carbohydrate, and when the protein is eaten before
carbs the glucose response may be blunted.
A bowlful of whole-wheat flake cereal and nonfat milk may work just
as effectively as specialized sports drink in boosting recovery
after exercise, researchers told attendees at the 54th Annual
Meeting of the American College of Sports...
Increasing the intake of the soluble fibre beta-glucan decreased
the glucose and insulin response in overweight men, and could help
reduce the risk of diabetes, says a new study.
Low-glycemic products are only just gaining momentum, according to
Packaged Facts, which predicts that the glycemic-control angle will
be an ever more pressing consideration for marketers and
formulators in the coming years.
Scientists from Korea and Denmark have reported the synthesis of
novel oligosaccharides with a relative sweetness of about 80 per
cent that of sucrose, potentially offering formulators with an
alternative sweetener source.
Ingredients company Palatinit is to launch its palatinose slow
release carbohydrate in the Russian food sector as it looks to
exploit growing demand for energy drinks and snacks in the country.
Different types of honey have similar glycaemic indexes, and
because of its potential health benefits ranging from prebiotic to
antioxidant it could be substituted for sugar, says a new study
from the US.
Cargill's focus at this year's Health Ingredients Europe exhibition
will be on functional ingredient solutions and the identification
of emerging market trends.
Pharmachem Laboratories has received affirmation that its white
bean-derived carb-blocker is generally recognised as safe (GRAS) -
news that is expected to speed the launch of the first foods and
drinks containing the ingredient.
EuroPharma is bringing a new enteric tablet coating technology to
the US that will enable the delivery of ingredients in quantities
and better utilization by the body. Its first market outings:
products designed to block carbohydrates...
Pharmachem Laboratories is introducing a new ingredient derived
from white bean that lowers the calorie-count and glycemic index of
starchy foods - an innovation that will allow manufacturers to make
healthier or diet products.
A new review claims that a diet rich in carbohydrates may help
improve insulin control, giving more support to FAO/WHO
recommendations for a high-carbohydrate diet with low GI foods.
The glycaemic index has not risen to the same astronomic trend
proportions of its low-carb predecessor, but this does not mean
there is a lack of interest. Rather, a slow build up could be a
sign that it is here for the long-haul.
FGH Consulting has developed methods for using inulin to make low
glycemic index, low calorie and high fiber confectionery and other
food products that are suitable for diabetics. As its first
chocolate bars come to market, the company...
The soluble fibre inulin, best known for its beneficial effects on
the gut, also lowers the glycaemic index of dark chocolate,
according to a new study, suggesting the ingredient could be used
in products targeted at blood sugar control.
The DöhlerGroup has developed a range of sports beverages featuring
Palatinose, a new type of sugar that is claimed to add nutritional
value to finished foods.
Food and drink makers developing functional, ready to drink and
instant formulas could gain from European Commission approval for
the slow-release carbohydrate isomaltulose supplied by German firm
Palatinit.
A new low-carb cocoa, being launched by Spanish firm Natraceutical
this month, will help confectionery makers lift the fibre levels
and lower the glycaemic response of their products, reports
Dominique Patton.
A campaign designed to combat the glycaemic index momentum is being
launched in the US by the Grain Foods Foundation and public
relations firm Mullen, reports Lorraine Heller.
The success of the GI diet in the UK has triggered soaring demand
for oats, pushing the country's leading oatcake maker to add new
production capacity, writes Lorraine Heller.
Palatinit officially launched its new carbohydrate Palatinose to
the US market at the IFT Food Expo in New Orleans this week,
reports Jess Halliday, giving formulators a new tool to
develop low glycemic foods.
Atkins Nutritionals is hoping to offset the consumer drift away
from the low carb lifestyle by incorporating a glycemic measurement
into its programme which indicates the immediate effect different
types of carbohydrates have on a...
A complex carbohydrate, traditionally used as a bulking agent in a
range of foods, is being offered in several European markets as a
new source of fibre.
The low-carb diet industry is defying media reports from the end of
last year which claimed the fad was on its way out, according to
the latest survey from Opinion Dynamics Corporation (ODC).
German firm Palatinit has applied for regulatory approval to launch
its slow energy release carbohydrate, isomaltulose, on the European
market, writes Lindsey Partos.
The UK's top food retailer Tesco is to label 120 foods that are
'naturally low in carbs', such as cheese, nuts and fish, with a new
low-carb logo, in a bid to increase takings from the millions of
British dieters, reports...
Recent reports have suggested that the low-carb trend is falling
out of favor with Americans, but falling sales of high-carb pasta
suggest health food producers shouldn't dismiss the trend just yet.
Soy products firm Solbar Industries is to set up a new company
specialized in sugar analysis, which will market its technology for
use by manufacturers of dairy products, protein-rich foods and
probiotic products.
Soy products firm Solbar Industries is to set up a new company
specialized in sugar analysis, which will market its technology for
use by manufacturers of dairy products, protein-rich foods and
probiotic products.
The first wave of low-carb foods to compete with the Atkins brand
reached the UK market last month but not all global food makers are
confident of the trend's longevity in the European marketplace,
writes Dominique Patton.
Unilever yesterday turned its nose up at any talk of a decline in
the low-carb market and introduced 23 lines - the biggest launch in
the company's history - into Australian supermarkets, according to
an article in The Australian.
The recent bolt on acquisition of Rhodia Food Ingredients lifted
sales for Danisco in an otherwise challenging first quarter for
2004/2005 but efforts to improve margins appear to be paying off,
writes Lindsey Partos.
Atkins Nutritionals, the US-based company behind the trendy
low-carb diet, has hired a turnaround specialist to shake up its
business in the wake of increasing competition and waning consumer
interest in low-carb diets, it said this...
Almost all innovation in the UK's food industry is being driven by
the three key themes, according to a new report, with those meeting
criteria for all three likely to score the biggest hit in the
marketplace.
