Rockville, MD—In response to a 2009 petition submitted by Lallemand, the U.S. Food and Drug Administration has announced that it will revise its food additive regulations to allow bakers yeast to be a source of vitamin D2 in baked goods, at levels not exceeding 400 IUs per 100 grams. Previously, it was only permitted to be used as a leavening agent.
Las Vegas, NV—Industry suppliers will again gather in Las Vegas to learn about the latest in natural product ingredients and raw materials. Taking place November 5–9 at the Venetian & Sands Expo, SupplySide West again offers a blend of educational and networking events.
Parents looking to support their children’s performance in schools may want to consider a new study from the University of Oxford documenting the benefits of algal DHA (life’sDHA from DSM Nutritional Lipids).
The high-stakes battle continues in sugar-land. On September 4, four companies affiliated with the Corn Refiners Association (ADM, Cargill, Ingredion and Tate & Lyle) filed a counterclaim against The Sugar Association for supposedly fooling Americans into thinking that sugar is safer and healthier than high fructose corn syrup (HFCS), “despite overwhelming scientific evidence that the two forms of sugar are nutritionally equivalent.”
Westchester, IL—A new independent clinical trial published in the Journal of Clinical Endocrinology & Metabolism details the positive effects of resistant starch (Hi-Maize from Ingredion Inc., based here) on metabolism.