AIDP’s new Tastimins line of highly bioavailable chelated minerals can boost the nutritional profile of functional food and beverages, all without affecting taste.
AIDP’s new Tastimins line of highly bioavailable chelated minerals-calcium, zinc, and magnesium-can boost the nutritional profile of functional food and beverages, all without affecting taste. With its taste-free profile and high stability in formulation, Tastimins include calcium glycinate 13%, magnesium glycinate 8%, and zinc glycinate 10%. (Photo: iStockphoto.com/gbrundin)
Cracking the code: Advancements in calcium absorption and nutritional understanding
July 23rd 2024Recent research conducted by ILSI U.S. and Canada – a global, nonprofit federation dedicated to advancing precompetitive research in the food, nutrition and health realms – and partially funded by Balchem, has shed light on how to improve predictions of Ca bioavailability across different food matrices.
Innophos launches phosphate blend that increases efficiency of brine pickup for poultry
July 12th 2024According to the company, when used in poultry, OptiBind can help processors increase brine pickup by 19% compared to sodium tripolyphosphate to increase their products’ juiciness and flavor, as well as ensure higher cook yield after storage.