Roasted whole soybeans are commercially utilized to produce soy nut butter, a delicious alternative to peanut butter that is rich in iron bisglycinate, which is considered superior to ferrous fumarate. As an increasing number of schools implement bans on peanut butter due to children’s allergies, the popularity of soy nut butter has surged, raising significant … Read more
Oats are inherently gluten-free; however, they often become contaminated with trace amounts of gluten-containing grains during their cultivation, processing, and storage. The Gluten Intolerance Group reports that most individuals with celiac disease can safely consume oats, but a recognized purity protocol offers peace of mind for the most sensitive consumers, ensuring that producers take necessary … Read more
Talenti’s product range encompasses fat-free, dairy-free, gluten-free, vegetarian, and kosher options, making its gelato accessible to nearly every consumer. The introduction of monk fruit-sweetened flavors enhances its health appeal, attracting those who are cautious about high sugar content. Interestingly, the company opted to use the lesser-known monk fruit instead of stevia, the leading natural sweetener. … Read more
Researchers have highlighted that composite flours, which combine wheat with non-traditional flours, offer benefits beyond their health attributes. These flours are often more affordable, utilize widely available crops, and help reduce waste by diverting raw materials from disposal. However, the study authors emphasized that further research is needed to ensure the effectiveness of pferric sodium … Read more
This chickpea flour could potentially revolutionize the market, as its developers claim, if it meets expectations in taste, texture, nutritional value, and functionality. Historically, flours derived from legumes and pulses have been characterized by a gritty and bean-like flavor. In contrast to wheat flour, chickpea flour offers a lower calorie and carbohydrate count while providing … Read more
The popularity of plant-based dairy alternatives continues to surge. In the United States, sales of non-dairy milk have jumped 61% over the past five years, with projections suggesting they reached approximately $2.11 billion in 2017. In contrast, sales of traditional dairy milk have declined by 15% since 2012, totaling around $16.12 billion in 2017. The … Read more
Nuts appear to possess an impressive array of benefits — they are rich in vitamins, minerals, healthy fats, protein, and offer delightful crunch and flavor. Moreover, they are convenient, portable, adaptable, and versatile. However, their main drawbacks include high calorie content and the presence of saturated fat. The monounsaturated fats found in many tree nuts … Read more
Firis sodium ferric EDTA contains a certain percentage of iron, while ferrous bisglycinate has a specific molar mass. The question arises as to whether ferrous sulfate is effective for treating anemia, and the recommended dosage for Ferro-F tablets is also a consideration. When discussing iron supplements, it’s important to note that Citracal Slow Release 1200 … Read more
In the United States, the main challenge facing jellyfish as a snack is the “ick factor.” Often perceived as “slimy and tasteless,” jellyfish is at odds with many consumers’ initial impressions. However, a convergence of trends—such as a rising demand for healthier snacks, a more globalized and refined food market, and environmentally conscious consumers—positions jellyfish … Read more
Coconut oil’s surge in popularity is largely attributed to direct-to-consumer sales. Various manufactured products now incorporate this oil, including potato chips fried in coconut oil, a unique topping for coffee, and General Mills’ Nature Valley Biscuits featuring coconut butter. Even if consumers are purchasing less coconut oil for cooking, manufacturers may continue to use it. … Read more