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Food Ingredients

In a CLAss of its own: health benefits of conjugated linoleic acid

Increasing consumer awareness of and demand for functional ingredients in foods and beverages provides manufacturers with numerous opportunities for product differentiation. One of the rising stars among health-promoting ingredients is conjugated linoleic acid (CLA), an essential class of fatty acids found in certain meat and dairy products, but also taken widely as a nutritional supplement.
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Handle with care: Stability of CLA in foods and beverages

Conjugated linoleic acid (CLA) is now widely recognised as a potential health-promoting ingredient in a number of meat and dairy products. What has been less clear so far is the stability of CLA in foods and beverages during processing and storage. A new report from the Spanish National Research Council (CSIC) in Madrid sheds some light on this issue.
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Fat rats show the way: useful effects of CLA in diabetes management

Manufacturers of diabetic foods and beverages take note: conjugated linoleic acid (CLA) may soon be just as important an ingredient as the sugar substitutes that are already in use today. A recent study using obese, insulin-resistant rats suggests that CLA preserves pancreas function by improving peripheral insulin sensitisation.
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