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July/August 2014 Issue
Last Updated Saturday, July 26 2014
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Search Results for 'Whole Grain'

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Published July 7, 2014
Encouraging consumption of whole-grain foods that require little to no preparation may be the most effective means of increasing whole grain intake. Read More »
Published May 1, 2014
Leading nutrition experts suggested a new standard definition of whole grain food be implemented, which would require at least 8 grams of whole grain per 30 gram serving. A roundtable of U.S. and European leaders in the field discussed this recommend… Read More »
Published April 1, 2014
The number of new bread launches is continuing to increase globally, while 42% of new bread product launches included a health claim of some kind in 2013, according to new data from Innova Market Insights. The market research firm reported these numb… Read More »
Nutrition Experts Recommend Standard Definition For Whole Grain Foods
Published March 14, 2014
The new standard requires at least 8 grams of whole grain per 30 gram serving. Read More »
Published February 10, 2014
The number of new bread launches is continuing to increase globally, while 42% of new bread product launches included a health claim of some kind in 2013, according to new data from Innova Market Insights. The market research firm reported that these… Read More »
Published April 9, 2012
The global market for Whole Grain and High Fiber Foods is forecast to reach US$27.6 billion by the year 2017, according to a new study from Global Industry Analysts (GIA). Read More »
Published September 17, 2010
With obesity fears a constant concern, many consumers are striving to eat better, seeking out affordable better-for-you food options. Read More »
Published May 1, 2007
National Starch Food Innovation has introduced Hi-maize Whole Grain corn flour, a whole grain flour that delivers high dietary fiber content while providing high antioxidant, vitamin A and folic acid levels. Hi-maize Whole Grain corn flour, made from… Read More »
By Rebecca Wright
Published February 15, 2006
FDA has issued draft guidance on what the term "whole grain" may include. The guidance will assist manufacturers with what the FDA considers appropriate for food label statements related to "whole grain" content. Consumers will now be able to make di… Read More »
Foods of Our Times: Nutritional Bars & Snacks
By Danielle Winston, Contributing Writer
Published January 1, 2013
On-the-go consumers seek wholesome, tasty treats with fewer ingredients and greater health benefits. Read More »
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