Do Liquids Make the Best Beta-Glucan Products?

A study on fullness suggests it's all about the viscosity—at least when it comes to oat bran.

Dietary Supplements: It’s Bioavailability, Stupid

Comparing bioavailability data isn't as simple as it seems.

Is Acai’s High Manganese Content a Problem?

Acai pulp has desirable amounts of iron and other minerals—but maybe too much...

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4 Recent Studies on Lavender Oil

Can these purple flowers benefit more than just potpourri?

News & Features

Ingredient Spotlight: Ginger

A root with far-reaching health and culinary benefits

Article
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March 10, 2014

Yes to More Acacia Gum

An FDA ruling lets manufacturers use more acacia gum and label it as a fiber.

News
March 10, 2014

“Highest Purity” Stevia Extract Now Patented in Canada

SGF will now sell its Puresse Stevia 100 and Altesse Stevia 99 branded sweeteners in Canada under this new patent.

News
March 6, 2014

Need a Non-GMO-Certified Vitamin K2?

It's here, thanks to Vesta Ingredients.

News
March 6, 2014

Top Tips for Formulating Healthy Beverages

“Not every functional ingredient can be part of a beverage-delivery system,” says Michael Bush of Ganeden Biotech.

Article
March 6, 2014

Soluble Plant Sterol: Better for Beverages

The company’s new CardioCare ingredient is a crystalline-form plant sterol that is directly emulsified.

News
March 3, 2014

Wild Puts Modern Spin on Ice Cream Flavors

The company has a host of new varietals, starting with cherry and strawberry ice cream flavors.

News
March 3, 2014

Stevia Supplier Locks Down Monk Fruit Patents

GLG wants to protect processing technologies that should lower the cost of monk fruit.

News
February 28, 2014

Nutritional Outlook November 2013 Issue

Mitochondrial Protectants

Emerging research supports quercetin and curcumin for protecting human cells.

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