A new gluten and lactose-free ingredient substitute has been created for low-fat white sauces, meeting the growing demand for healthier food options. The innovative formulation replaces traditional ingredients with vegetable protein sources and gluten-free starches, improving stability and consumer acceptability.
A new study explores how processing affects mango varieties' flavor and texture, revealing that some characteristics are lost during processing. The findings can help manufacturers choose the right variety for their mango-flavored products.
A new study from IFT found that partially replacing canola oil with fish oil in nutrition bars preserves its healthy profile while eliminating the fishy taste. Omega-3 fatty acids from fish oil lower triglyceride levels and may help with rheumatoid arthritis.
Researchers developed a cost-efficient method to convert grape pomace into antioxidants and dietary fiber, enhancing nutritional value in yogurts and salad dressings. The methods involve drying at low temperatures, offering an economically feasible solution for large-scale industrial applications.
Researchers found that consuming low-glycemic index foods at breakfast can lead to lower blood glucose concentrations and increased feelings of fullness, making it easier to manage weight and prevent diabetes. Almonds are a particularly beneficial food choice due to their high content of healthy fats and protein.
A Cornell University food science student team has developed a heart-healthy, nutritionally enhanced hummus product called Hummus+ made from chickpeas, sweet potato and butternut squash. The product boasts higher potassium, fiber, and vitamin A content, and lower sodium and saturated fat than current store offerings.
The aging baby boomer population is driving demand for food products that can help manage chronic conditions like diabetes, vision loss, and bone/joint problems. Food scientists are exploring ways to create healthier options, including clearly labeling foods as suitable for specific health needs.
The Institute of Food Technologists' Wellness 12 meeting highlighted the need for simple language to communicate phytonutrient benefits. Phytonutrients, such as beta carotene and lycopene, promote health when consumed as part of a balanced diet. The industry must agree on clear messages and present them consistently to consumers.
Beans, pulses and legumes are a good source of protein, fiber and nutrients like potassium and folate. Most Americans do not consume enough of them in their diets, with refried beans being the most common form reported.
A recent study found that two specific genes, TAS2R38 and CD36, may play a role in some people's ability to taste and enjoy dietary fat. Individuals with certain genetic variants are more likely to prefer higher-fat foods, potentially contributing to obesity risk.
Researchers fortify soft goat cheese with fish oil to increase omega-3 fatty acid content and balance proportions. The addition of dairy helps protect fish oil from oxidation, making it a viable option for healthy food choices.