Fermented flavors and ingredients are popping up more and more frequently on store shelves and restaurant menus, says flavor and fragrance ingredients supplier Symrise (Holzminden, Germany). In a recent effort to survey the food market for fermented flavor and ingredient trends, Symrise’s marketing and consumer insights group found that Millennials and restaurant chefs are driving […]
Investigadores argentinos crearon un yogurt para personas con intolerancia a la lactosa, una propuesta para incrementar la oferta de productos lácteos reducidos en este azúcar, ya que sólo se encontraban en el mercado leches fluidas y en polvo con dicha característica. La idea, que se gestó en 2008 en el Instituto de Lactología Industrial (INLAIN), […]
In a month-long study of 40 healthy volunteers, researchers at King’s College London discovered that daily consumption of 200 grams of blueberries resulted in improved blood vessel function and decreased systolic blood pressure, health benefits that may be due to the vascular effects of anthocyanins, which predominantly circulate in blood as phenolic acid metabolites. During the […]
