The United Nations named 2016 the “Year of the Pulse” so it makes sense that this versatile group of ingredients is showing up in a variety of applications. Pea protein’s star continues to rise and formulators are using lentils, chickpeas, and dry peas to add functional and nutritional benefits to their products. Melanie Zanoza Bartelme, associate editor of Food Technology magazine chats with the US Dry Pea & Lentil Council (booth 1877) and Ingredion (booth 1231) about the power of pulses.
Posts Tagged ‘Food Health & Nutrition’
Gut health is one of the most fascinating areas of nutrition and health research. Scientists are working hard to better understand the myriad ways in which the vast microbial community that inhabits the gut affects our health. Already the gut microbiome has been linked to immunity, obesity, anxiety, and even athletic performance. Mary Ellen Kuhn, Executive Editor of Food Technology magazine, talks with Ganeden and AIDP about their prebiotics and probiotics—two important contributors to maintaining a healthy gut.