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Containers and Cleaning
Leftovers and storing food
Ben Chapman, PhD
Don Schaffner, PhD
For most of us, balancing the desire to reduce sugar intake with our love of sweet foods and drinks is a constant battle.
There are myths, fads, and misconceptions associated with various aspects of our food supply, such as food additives and ingredients. Concerns and questions about sugars (caloric sweeteners) in foods have arisen.
Antioxidants—what are they and why do you need them? IFT Member Claudia Fajardo-Lira, PhD, Professor of Food Science and Nutrition at California State University-Northridge, explains the facts about antioxidants in this video.
Brief news items highlighting supplier news
This column describes how nutritional and overall wellness concerns evolve with age, and while some nutritional ingredients are important for all ages, the reason each age demographic seeks them out can vary.
A visually oriented overview of spice and seasoning ingredient trends.
With their sucrose-like functional properties, low caloric demand, consumer acceptability, and regulatory approval, rare sugars are poised to disrupt the sweetener market, say Cornell University researchers.
University of Florida researchers have identified compounds in citrus fruits that may have applications as natural sweeteners in food and beverage products.
In this podcast we’ll focus on some of nature’s herbs, spices and the extracts that offer potential health benefits. We'll also talk with the article's author, Linda Ohr, about what the research tells us, as well as some entrepreneurial companies who have tapped these spices' hidden potential for their current and future product innovation.