Ingredients & Nutrients

Data & Survey | Oct 14 2009
Consumers’ appetites for food and nutrition news seem nearly insatiable. In recent years, scientific evidence has revealed that bioactive dietary components may benefit health in ways that extend beyond meeting basic nutritional needs....
Guidelines & Regulations | Oct 14 2009
The International Food Information Council Foundation has developed a Commission on Dietetic Registration (CDR)-approved continuing professional education (CPE) online program on the subject of low-calorie sweeteners. If you are a registered...
Article | Oct 12 2009
This IFIC Review examines how low-calorie sweeteners (sometimes referred to as non-nutritive sweeteners, artificial sweeteners or sugar substitutes) are used to help reduce the caloric content of foods. It also reviews research that explores the...
Article | Oct 01 2009
Because of the evolving nature of science, researchers rarely, if ever, close the book on studying various foods or food ingredients. Such is the case with monosodium glutamate (MSG), which, even though it has been used extensively for nearly a...
Article | Sep 28 2009
Favorably Reviewed By: American Academy of Family Physicians Foundation Think about foods you most enjoy eating. Chances are they contain some form of sugar. It could be the sugars in peaches fresh from the orchard, or the sugars contributing to the...
Article | Sep 28 2009
What is fructose? Fructose is a monosaccharide, or single sugar, that has the same chemical formula as glucose but a different molecular structure. Sometimes called fruit sugar, fructose is found in fruit, some vegetables, honey, and other plants....
Article | Sep 22 2009
Background Interest in omega-3 fatty acids can be traced to observational studies of Greenland Inuits conducted in the late 1970s. The low occurrence of coronary heart disease (CHD) in this Eskimo population was attributed to their traditional diet...
Media | Aug 24 2009
Article | Aug 17 2009
Some consumers have been advised by a healthcare professional to reduce their sodium consumption.  Managing sodium intake can seem daunting, but there are some surprisingly simple ways people can reduce the amount of sodium they consume as part of a...
Article | Aug 17 2009
Some consumers have been advised by a healthcare professional to reduce their sodium consumption.  Managing sodium intake can seem daunting, but there are some surprisingly simple ways people can reduce the amount of sodium they consume as part of a...
Article | Jun 09 2009
What is diacetyl and where is it found? Diacetyl and related compounds produce the buttery odor and flavor of many foods.  It occurs as a natural byproduct of fermentation and is found in several dairy products like butter, cheese and milk as well...
Article | Nov 23 2008
The potential health benefits of consuming adequate amounts of dietary fiber are diverse, just as the definitions of fiber and the foods that provide it are varied. A wealth of scientific evidence supports the Dietary Guidelines for Americans...
Article | Apr 30 2008
This IFIC Review provides background information on caffeine, examines its safety and summarizes key research conducted on caffeine and health. Topics addressed include caffeine and: heart disease, hydration, addiction, pregnancy, fertility and...

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