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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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  Functional ingredients open the door to new market opportunities