Saturated fat reduction a focus in the U.K. 10.28.2013 By Keith Nunes Many food manufacturers have voluntarily pledged to reduce the amount of saturated fats in their products.Read More
Pick your protein 10.22.2013 By Jeff Gelski Makers of sports nutrition products may choose from new wheat, whey and soy ingredients.Read More
Analysis links fiber, reduced cardiovascular inflammation 10.22.2013 By Jeff Gelski Researchers see the need for new strategies to increase fiber intake.Read More
Vegan guidelines join vegetarian pyramid 10.21.2013 By Jeff Gelski The pyramid from Oldways reflects a variety of foods such as vegetables, fruits, nuts, seeds, whole grains, legumes, herbs and spices.Read More
Slideshow: Fitter fare in focus 10.17.2013 By Monica Watrous Restaurant chains are luring health-conscious consumers with lower-calorie menus.Read More
Farm bill conference committee members selected 10.14.2013 By Jay Sjerven Amid Washington dysfunction, farm bill talks emerge.Read More
Latest scientific research still favors grains in diet 10.09.2013 By Josh Sosland Gaesser offers glimpse into results of extensive new scientific literature review.Read More
Patent involves adding flax to cereal, extending shelf life 10.07.2013 By Jeff Gelski A Nestle business unit finds ways to prevent oxidation of alpha-linolenic acid.Read More
Grant will fund research on reduced-gluten grains 10.07.2013 By Jeff Gelski Arcadia Biosciences will seek to identify genetic variants of cereal grains in which components of gluten have been reduced naturally.Read More
Uphill climb seen for expiration labeling reform 10.07.2013 By Josh Sosland Miriam Guggenheim sees little chance for F.D.A. action.Read More