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Health & Wellness

Hot Topic: Child Nutrition

A new focus is on childhood nutrition and the thought is to address the most pressing challenges/developments in product development targeting nutrition for children.

Hot Topic: Impact of Processed Foods on Gut Microbiota

Based on research by Andrew Gewirtz, this session will explore the hypothesis that artificial preservatives used in many processed foods may increase the risk of inflammatory bowel diseases and metabolic disorders.

From IFT14

Presenters Detail Gut Health Research

Presenters shared some of the latest research on the ways in which prebiotics affect the gut microbiota and human health in a Monday afternoon session titled “Linking Changes in the Gut Microbiota to Health Benefits: Challenges for the Food Industry.” Prebiotics are substances that are selectively fermented by gut microbes, thereby delivering health benefits to […]

As Time Marches on, so Does Obesity

Session 233 June 24; 1:15 pm – 2:45 pm Rooms: 283–285 Nearly 30% of the world’s population is overweight or obese, and the United States—home to 5% of the global population—outpaces all other countries’ weight management issues with 13% of the world’s overweight and obese population. However, the United States may not hold that honor […]

Caffeine: Separating Fact from Fiction

At a Monday morning session titled “The Buzz on Caffeine: New Developments in the Safety and Regulation of Foods and Dietary Supplements,” several speakers addressed the safety, health benefits and misconceptions surrounding caffeine in coffee, energy drinks, and other beverages. Speaker James Coughlin, a consultant in food safety and toxicology, presented a 30-year review on […]

Bioactive Food Components in the Gastrointestinal Tract: Fate and Function

Session 218 June 24; 10:30 a.m.–Noon Room 292 After they are ingested, bioactive food components undergo complex physicochemical and biochemical processes in the gastrointestinal (GI) tract, which determine the chemical fate of these food components. And that, in turn, dictates their biological function, point out the presenters of this Tuesday morning session. The session will […]

The Elusive Power of Phytochemicals in Plant Foods

In the realm of food and nutrition studies, it is generally accepted that phytochemicals in plant foods reduce the risk of chronic disease. As a consequence, food manufacturers have enthusiastically, and perhaps prematurely, added phytochemical compounds to various foods, specifically emphasizing the health benefits of antioxidants on food labels. However, most of the health benefits […]

Role of Fortification in 2014

Nutrition-related diseases were commonplace in the early 20th century. Rickets affected 75% of infants in the 1920s while pellagra was the 8th leading cause of death in the United States. Today, both of these diseases have been pretty much eradicated in the U.S. thanks to the fortification of food with niacin and vitamin D. Eric […]

Expo Health & Nutrition Watch 2014

By A. Elizabeth Sloan and Catherine Adams Hutt 2014 IFT Food Expo attendees looking for new high-potential healthy product differentiators may want to keep the following trends in mind. • Hot Nutrients. Vitamins C, D, and A, calcium, potassium, magnesium, antioxidants, polyphenols, and amino acids
posted the biggest gains in the percentage of adults who […]

Cutting the Sodium, Sugar, and Fat in Prepared Foods

Session 079 June 23; 8:30–10:00 a.m. Room 283–285 It’s not easy making decisions about what you eat. When you factor in what consumers tell each other about health and nutrition, it’s no wonder that consumers are confused. In addition, the Dietary Guidelines for Americans suggest that we reduce our intake of sodium, sugar, and fat. […]

The Evolution of Functional Beverages

Session 042 June 22; 1:30 p.m.–3 p.m. Room 394 Functional beverages are now one of the fastest-growing sectors in the functional food market, a growth that has been driven by lifestyle trends, consumer perception, and advances in ingredient manufacturing and processing. In this session, an interdisciplinary group of experts will discuss advances in ingredient opportunities, […]

Terminating the Hyperglycemia Menace

Session 019 June 22; 10:30 am­ – 12 noon Room: 291 Hyperglycemia, an excessive amount of glucose in the bloodstream, occurs when the body’s insulin is either too low or isn’t working properly. Although stress or illnesses can cause hyperglycemia, the more likely culprit is consuming too many calories, having diabetes, or both. As more […]

SunRype FruitActiv Immuniboost Bars

With the addition of the FruitActiv Immuniboost line containing Wellmune WGP, boomers and other health-conscious consumers now have an easy way to give their immune system a boost with the goodness of a fruit and whole grain snack. Bars are an ideal delivery vehicle for Wellmune’s everyday, year-round immune support. The FruitActiv Immuniboost bars align […]

Peak Energy Tabs

Peak Energy’s energy blend delivers a rejuvenating boost of energy that lasts for hours. D-Ribose is the backbone of ATP, the source of all cellular energy, providing a unique “get up and go” feeling that keeps you at your peak! Long Lasting. D-Ribose and caffeine work synergistically to help sustain peak energy far longer than […]

Gluten-Free Whole Grain Flour

Delivers 56% whole grain, 5% protein and 4% fiber. Available in 25# and 50# bags. Celiac Support Association and Kosher Certified. Bay State Milling Co., Booth 1102

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