antioxidant
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Analyst: Cocoa at “tipping point” as a naturally healthy ingredient
Cocoa – the antioxidant-rich raw ingredient used to make chocolate – is poised to become a major force in the market for functional and healthier food products, according to consultancy New Nutrition Business.
antioxidant | 06 February 2012
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Beneo launches optimized shelf stable rice bran worldwide
Beneo announces the launch of its optimized shelf stable rice bran, RemyLiVe, which is said to improve the structure, shelf-life, texturization and machinability of food products.
antioxidant | 05 January 2012
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Kaneka Pharma Europe to present Coenzyme Q10 concepts at FiE 2011
Kaneka’s Coenzyme Q10 contains pure and natural active ingredients for protecting cellular stability and promoting energy.
antioxidant | 30 September 2011
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Longer product shelf life with oxidation management system solutions
At the IFT 2011 Food Expo in New Orleans, US, Vitiva showcased its range of oxidation management system solutions such as SyneRox, AquaRox and Inolens brands of natural antioxidants, as well as Orac boosters in sweet and savory creations. SyneRox…
antioxidant | 01 July 2011
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Living Longer
Researchers from the Chinese University of Hong Kong have found in a study that consuming antioxidants in apples extended the average lifespan of fruit flies by up to 10%. They discovered that apple antioxidants or polyphenols reversed the level…
antioxidant | 01 March 2011
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Drinkable Nutrition
Convenience. Health. Nutrition. Eco-friendly. These are buzz words that would stop well-heeled consumers on their tracks down the supermarket aisles. To make up for the long hours spent at work (albeit a fat pay cheque), discerning and label-savvy c…
antioxidant | 01 November 2010
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Hot Potatoes
Kazunori Hironaka and his team at Obihiro University in Hokkaido, Japan, have found that treating potatoes with ultrasound or electricity for five to 30 minutes increased the amounts of antioxidants, including phenols and chlorogenic acid, by as muc…
antioxidant | 01 October 2010
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CONSUMERS' PREFERENCE FOR FOODS LABELS
Foods labeled as "rich in antioxidants" are more likely to be consumed "very frequently" or "somewhat frequently" (40%) by American consumers compared to those labeled as "antioxidants added" (25%), according to a report by Decision Analyst. "This i…
antioxidant | 01 October 2010
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Shocking spuds for more antioxidants
Scientists have reported the discovery of two simple, inexpensive ways of boosting the amounts of healthful antioxidant substances in potatoes. One involves giving spuds an electric shock. The other involves zapping them with ultrasound, high fre…
antioxidant | 17 September 2010
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Consumers' preference for food labels
American consumers prefer foods labeled as "rich in antioxidants" Foods labeled as "rich in antioxidants" are much more likely to be consumed "very frequently" or "somewhat frequently" (40%) by American consumers compared to foods labeled as "antiox…
antioxidant | 08 September 2010
