Soymilk offers a healthful mix of nutrients but lacks sufficient calcium compared to cow’s milk unless fortified. Natural soymilk contains only 200 mg calcium per liter, approximately one-sixth the amount found in cow’s milk. Fortification poses challenges due to calcium precipitation or coagulation within the soymilk matrix. To address this issue, researchers at the University
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Zinc supplements are often promoted for immune and other health benefits, but their effectiveness depends on dosages aligned with clinical studies. Consumerlab.com’s survey of popular retail zinc supplements revealed that while all products met labeled zinc amounts and had acceptable lead levels, only one of four immune-marketed lozenges provided a dosage comparable to research-backed immune
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ConsumerLab.com’s newest report evaluates calcium and vitamin D supplements, finding 4 out of 25 products did not meet quality standards. The independent company published the results in its Vitamin D Supplements Review and Calcium Supplements Review. In the website’s annual supplement user survey, 55.5 percent of respondents said they use a vitamin D supplement daily.
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ConsumerLab.com recently tested magnesium supplements and found significant issues. One popular brand with a GMP seal contained only 45.1% of its listed magnesium. Another product violated FDA labeling rules by displaying a heart symbol without an approved health claim. Several other supplements met their listed amounts, were lead-free, and tablets broke apart properly. The cost
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A new Purdue University study, set to be published in the August issue of the Journal of Bone and Mineral Research, reveals that dairy has an advantage over calcium carbonate in promoting bone growth and strength. Connie Weaver, distinguished professor and head of the food and nutrition department, discovered that rats fed nonfat dry milk
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With the cost for protein sources soaring, food manufacturers have been forced to look to alternative sources that can replace a significant percentage of other proteins in many food products, without impacting the color, taste or texture of the product. Pea protein is gaining attention as a viable alternative to other proteins in promoting satiation.
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Whey protein has come a long way from the days when it was known only as a protein powder supplement for the bodybuilder. As research has evolved and consumer demand for healthy foods has grown, food and beverage manufacturers hoping to capture a share of the health and wellness market are tapping into the many
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Zumbro River Brand, Inc. offers whey crisps with a high protein content ranging from 50% to 80%. These crisps are produced using a proprietary extrusion process, resulting in a crunchy texture and a mild dairy flavor. They are particularly well-suited for use in nutrition bars. For more information, visit zumbroriverbrand.com.
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What is the first thing most consumers read on a packaged food product? Chances are, 9 out of 10 people read the back—the Nutrition Facts label and ingredient list. They’re searching for good-tasting foods with substance that contribute to well-being. And they prefer natural foods and ingredients. To meet these criteria, the American Egg Board
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New research by Synergy Flavors Inc., to be published soon, characterizes and compares the binding interactions between milk and soy proteins with flavor compounds. This study builds on previous work addressing flavor challenges in protein-based beverages. Proteins in food matrices interact with flavor compounds, influencing the perceived flavor of products. Prior research has shown that
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