By Ankita Kataria*   Introduction An upset stomach is generally considered as irrelevant in terms of sickness but can go a long way in affecting the balance of the body physically, mentally and emotionally. The gut microflora has a highly positive impact which makes it necessary to understand the interaction ...
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Arjuna Natural Pvt, Ltd., from India has introduced a range of certified organic turmeric extracts, including clinically studied, bioavailable BCM-95® (Curcugreen®). In addition to BCM-95 and Turmeric Extract 95%, the line of products will include Arjuna’s full range of water-dispersible, oil-dispersible, and customizable turmeric extracts. Organic certification is granted by ...
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Missing dietary fiber in the nutrition of athletes and fitness-driven people In every day diets, most of the Western people consume far too little dietary fibers. They do not reach the recommendation of the German Nutrition Society/WHO of a daily intake of 30 g dietary fibers. Especially with the nutritional ...
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Carrying new and varied flavor combinations into food and beverage applications is a challenge for manufacturers, especially when it comes delivering flavors through natural products. Helen Hook, Marketing Manager at Ingredion EMEA, explores how nature-based flavor carriers can help brands burst onto the culinary scene. Various new and exotic flavor ...
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You need the Agilent fortitude for accurate and simultaneous quantitation of fat-soluble vitamins, ergocalciferol and cholecalciferol in Edible Oil. Vitamin D deficiency is one of the most common nutrient deficiencies and is a well-known cause of rickets, a bone disease seen in children. Taking vitamin D supplements has been shown ...
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Increasing the risk of heart disease and stroke owing to high sodium consumption in food has led to an uptick in the demand for salt content reduction ingredients. The wide applicability of salt content reduction ingredients in meat products and yeast extracts will further propel demand growth. These ingredients are ...
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By Sweta Rai, Sabbu Sangeeta and Santoshi Rawat* Flavour is a sensory phenomenon which is a combination of the sensations of taste, odour or aroma, heat and cold, and texture or “mouthfeel”. The appearance of food is important, but it is the flavor that ultimately determines its quality and acceptability ...
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