Consumers in the United States are consuming excessive amounts of salt. According to the Centers for Disease Control and Prevention, 90% of children and 89% of adults exceed the recommended daily sodium intake. The American Heart Association indicates that 75% of this sodium comes from processed, prepackaged, and restaurant foods. New research from China presents … Read more
This relatively small study could significantly influence food manufacturing, particularly in the realm of health-focused products. While further research is essential to validate Deakin University’s findings, it opens new opportunities for enhancing the flavor profiles of healthier food options. If consumers can perceive carbohydrates similarly to how they recognize sweet or salty flavors, recipes could … Read more
Tart cherries are celebrated for their antioxidant and anti-inflammatory benefits. As noted by Bonnie Taub-Dix, a registered dietitian nutritionist, these cherries can act as a natural pain reliever and assist in muscle recovery post-exercise. Furthermore, this research highlights that cherries are abundant in melatonin, which may enhance both the duration and quality of sleep. Montmorency … Read more
The National Organic Standards Board (NOSB) had a packed agenda for its recent meeting in Florida, but the hydroponic proposal garnered significant attention. The board, which votes on nonbinding recommendations for the USDA, has grappled with this issue for years. Previous attempts to vote on it last November and this April were postponed as board … Read more
Recent studies have demonstrated positive impacts on the immune system from the consumption of various probiotic strains. Researchers in Korea discovered that daily intake of probiotic yogurt significantly enhanced the activity of crucial immune cells in older adults. Their findings indicated that daily consumption of yogurt containing two specific probiotic strains (L. paracasei and B. … Read more
Due to the relatively small size of the study group and the fact that the details of the research findings are not yet published, the conclusions drawn from this Australian study have raised some doubts. Emma Elvin, a clinical advisor at Diabetes UK, commented to The Guardian that “this is a small study with intriguing … Read more
A team of researchers, supported by the Nestlé Research Center and various other sources, highlighted in their study that “structured materials,” such as ice cream, must maintain stability over extended shelf lives. They discovered that the mechanisms behind the stabilization of bubbles and emulsions had remained unclear until now, hindering control over the process. The … Read more
Initially, Halo Top emerged as the top-selling pint of ice cream in the U.S., surpassing well-known brands such as Ben & Jerry’s and Breyers. Now, the company is targeting consumers who prefer dairy-free and egg-free options. Established in 2012, Halo Top gained popularity for its low-calorie, high-protein, and low-sugar ice cream. In 2016 alone, the … Read more
Ferrous sulfate is available under both generic and brand names. One of its forms, ferrous fumarate, contains 300 mg of elemental iron. It serves as an antidote for ferrous sulfate toxicity. Additionally, iron 3 phosphate tetrahydrate is another iron supplement option. Another variant, ferrous fumarate, provides a content of 210 mg of iron. It’s worth … Read more
Kelp jerky may seem like an unconventional addition to the snack market, but a similar sentiment was expressed about seaweed snacks a decade ago. Nowadays, these snacks are a common sight in major U.S. retailers, suggesting that kelp jerky could also find its place. Initially, this plant-based jerky is expected to cater to adventurous food … Read more