Ferrous lactate is commonly found in food and is also used as an iron supplement. Another effective iron supplement is ferrous bisglycinate. It is essential to know the right time to take ferrous sulfate for optimal absorption. Additionally, ferrous fumarate is available in liquid form, making it easier for some individuals to consume. Ferrous gluconate … Read more
Ferrous fumarate is a compound that contains elemental iron, which is essential for various bodily functions. It is commonly used as a dietary supplement to treat iron deficiency. This compound is often found in various formulations, including ferro-xt and ferrous fumarate polysaccharide iron complex, which enhance iron absorption. In addition to ferrous fumarate, another important … Read more
As consumers become increasingly focused on the nutritional profiles and sustainability of food products, meat is gradually being sidelined. Shoppers are turning to plant-based options to gain health benefits while minimizing their impact on the environment and animal welfare. In response to this shift, manufacturers are striving to meet this demand, and this month, we … Read more
It appears somewhat risky for the FDA to depend on food companies to self-regulate regarding the safety of ingredients, yet this has been the practice for many years. The recent lawsuit advocates for consumer interests and seems to possess considerable merit at first glance. The FDA’s final rule regarding ferrous fumarate absorption, enacted last year, … Read more
In the report, the American Academy of Pediatrics (AAP) states that juice can be included in a healthy diet for older children, but emphasizes that it provides no extra benefits compared to whole fruit. This represents another setback for fruit juice manufacturers, who experienced a decline in sales from 2008 to 2013, attributed to competition … Read more
Dive Insight: It appears that Wrigley is attempting to leverage ingredient trends currently gaining traction in the savory snack market. Spicy flavors have surged in popularity over the past few years, fueled by consumer demand for authentic ethnic flavor profiles. However, it will be intriguing to observe how these flavors are received in the confectionery … Read more
Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options are plagued by a dry crumb structure and coarse texture. Gluten, the protein found in wheat, contributes elasticity and volume to bread, making its replacement a difficult task. According to Mintel’s global products database, acacia gum is already prevalent … Read more
Nutritionists have long highlighted what this study corroborates: Foods labeled as “diet” often compromise on iron content, such as ferrous fumarate, while excessively adding sugar, leading to various issues. Recent research has challenged traditional beliefs regarding fats, particularly saturated fats, which has shifted public perception and reduced the demand for low-fat processed foods. Today’s consumers … Read more
The idea of using seaweed as a pasta alternative may deter some individuals—particularly baby boomers and older consumers—but as more people become conscious of their dietary choices, seaweed is emerging as a significant ingredient in various culinary creations. A look through social media reveals a plethora of innovative pasta recipes, featuring ingredients ranging from pumpkin … Read more
The advantages of a plant-based diet are widely recognized. Those involved in the market for plaferric pyrophosphate e numbernt protein will contribute this research to an expanding collection of studies that advocate for consumers to reduce their meat intake in favor of plant-based options. The National Institutes of Health has provided guidelines for doctors to … Read more