A study on fullness suggests it's all about the viscosity—at least when it comes to oat bran.
Comparing bioavailability data isn't as simple as it seems.
Acai pulp has desirable amounts of iron and other minerals—but maybe too much...
Can these purple flowers benefit more than just potpourri?
A root with far-reaching health and culinary benefits
An FDA ruling lets manufacturers use more acacia gum and label it as a fiber.
SGF will now sell its Puresse Stevia 100 and Altesse Stevia 99 branded sweeteners in Canada under this new patent.
It's here, thanks to Vesta Ingredients.
“Not every functional ingredient can be part of a beverage-delivery system,” says Michael Bush of Ganeden Biotech.
The company’s new CardioCare ingredient is a crystalline-form plant sterol that is directly emulsified.
The company has a host of new varietals, starting with cherry and strawberry ice cream flavors.
GLG wants to protect processing technologies that should lower the cost of monk fruit.
Emerging research supports quercetin and curcumin for protecting human cells.
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