The Cupcake Vogue Finds Fresh Life With A Los Angeles Caterer

Cupcakes have achieved renewed popularity in Los Angeles through the inspiration of Heirloom-LA, a caterer enjoying prosperity with its highly popular line of lasagna cupcakes. The success of the lasagna cupcakes keeps fifteen cooks busy in the Heirloom kitchens, according to co-owner and chef Matthew Poley, and has created a demand for new flavors of the party treats, which now come in twelve varieties, including macaroni and cheese, bologna, and short ribs. Poley said Heirloom sold 10,000 of the cupcakes in December and plans to expand its menu further as different ingredients become available with the changes in the seasons. The lasagna cupcakes can also be purchased frozen in a selection of Los Angeles stores and are available by mail order for New Yorkers through the company's website.

"Next Up: Lasagna Cupcakes", wsj Online , February 03, 2011

Unilever Rolls Out SAP ERP-Based Global Supply Chain And Procurement Systems

Unilever has put into operation its new global supply chain and purchasing systems based on SAP's enterprise resource planning (ERP) technology. Unilever's supply chain systems, launched with Accenture, enable the company to monitor its supply chain in real time, and to manage price volatility and changes in commodity supplies. The systems also play a big role in Unilever's efforts to reduce by half the environmental impact of its operations and supply chain, and double its annual revenue to €80 billion.

"Unilever switches on global real time supply chain systems", Computerworld UK, February 03, 2011

ONE Bio Hopes Distribution Agreement Will Boost Sales In The U.S.

Green process herbal extracts and natural supplement manufacturer ONE Bio, Corp. announced that subsidiary Green Planet Bioengineering Co., Ltd., has contracted with botanical products distributor P&G Ingredient to distribute Green Planet products in the U.S. Included in the distribution agreement are raw extracts such as resveratrol, stevia leaf powder, 5-HTP, polygonum extract and spirulina powder. P&G produces botanical and chemical extracts, besides distributing raw botanicals and chemical ingredients. ONE Bio said the distribution agreement is a key element of a plan to expand sales of nutraceuticals, health-related products and organic food products beyond China and Japan to the U.S.

"ONE Bio Signs U.S. Distribution Agreement", News release, ONE Bio, February 02, 2011

Tea Producer Adds Chocolate Variety To Family Of Organic Products

U.S.-based loose leaf teas and tea brewing products provider The Tea Spot has added a chocolate tea to its line of 15 certified organic loose leaf teas that include Pu'erh, yerba maté, oolong, white, green and herbal. According to the company, handcrafted premium Chocolate "O" tea is microblended with a single estate black loose leaf tea and chocolate essence to provide chocolate aromas on a malty black tea base, with “hints of caramel and honey.” The company also markets patented tea serving and steeping products under the Steepware trademark.

"The Tea Spot Dips into Chocolate with the Release of its Newest Organic Loose Leaf Tea, Chocolate “O”", News release, The Tea Spot, February 01, 2011

ConAgra Foods Introduces Frozen Meals Incorporating The US 2010 Dietary Guidelines

ConAgra Foods announced four new Healthy Choice Café Steamers meals and nine improved All Natural Entrées, and the company claims its Healthy Choice meals let consumers follow the 2010 Dietary Guidelines for Americans in "a way that is practical, simple, and economical." The company says the frozen meals have low levels of fat and saturated fat, controlled levels of sodium and cholesterol, less than 500 calories per single-serve entrée and include whole grain and meatless versions. ConAgra maintains that independent research supports its claim that frozen single-serve meals can “help people lose weight better and more rapidly than healthy eating plans that don't include frozen single-serve meals.”

"ConAgra Foods Introduces New Healthy Choice Entrées to Help Americans Incorporate Dietary Guidelines into Everyday Life", Conagra, January 31, 2011

Organic Seal Requirement Goes Into Effect In Brazil

Brazil’s Agriculture Ministry has implemented a nationwide Organic Brazil Seal to guarantee the quality and origin of organic food. To receive the seal, producers must ensure to certifiers that no synthetic products are used in production, and organic agricultural methods – including green fertilization, crop rotation and environmental preservation – are used exclusively. Certifying companies registered with the Brazilian government will conduct audits to make certain that farming methods comply with organic standards. However, some smaller farmers who sell organic produce in local markets or at roadside stands are exempt from the seal requirement, though they should be associated with organizations registered with the Ministry of Agriculture. Approximately 5,500 organic producers have registered for the seal.

"New seal from Organic Brazil", Fresh Plaza, February 03, 2011

Canadian Legislator Urges Reversal Of “Nightmare” U.S. GM Alfalfa Policy

A decision by the USDA to allow American farmers to plant genetically modified alfalfa seeds is a “looming nightmare” for Canadian alfalfa farmers, according to New Democrat agriculture critic Alex Atamanenko, who has asked Canada’s prime minister to seek a reversal of the U.S. policy. The Monsanto alfalfa seed is engineered to resist the weed killer Roundup. According to Atamanenko, “Any GE (genetically engineered) alfalfa grown in the U.S. will inevitably lead to contamination of alfalfa in Canada.” A bill to protect Canadian farmers from market losses due to GM contamination will be voted on soon, following a final reading in the House of Commons. Atamanenko said alfalfa is important to conventional farming and also organic farming, where it is used as a soil-building component in crop rotation.

"New Democrats call on Harper to stand up for Canadian farmers", News release, New Democracy Party, January 28, 2011

Chewing Gum Brands Now Offer More Than Fresh Breath And Fewer Cavities

Taking a leaf from the marketing book of energy drinks and breakfast cereals, some chewing gum makers have begun adding healthy-sounding ingredients like vitamin C and ginseng to their products. Stride and Trident from Cadbury promise greater alertness or wellness. Stride Spark, for example, says it provides 25 percent of the RDA of vitamins B-6 and B-12, while creating a tingling sensation in the mouth. Vitality, a sub-brand of gum market-leading Trident, offers flavors that contain vitamin C, ginseng and mint and white tea but, except for the vitamin C, does not claim to provide health benefits. A blogger who reviews chewing gum said the Vitality Awaken brand was “easy on the taste buds,” but the ginseng ingredient is a “gum gimmick, pure and simple.”

"New Gums With Vitamins, Herbs and Varied Claims", NY Times, February 09, 2011

Lallemand Offers Yeast-Derived Antioxidant Ingredients For Nutricosmetics

Canada’s Lallemand Health Ingredients, a maker of various forms of yeast for dietary supplements and other applications, is taking full advantage of the growth in nutricosmetics in Western Europe by providing an array of  premium yeast-based minerals and vitamins for “beauty-from-within” products. The attractiveness of yeast-derived antioxidants was given a push when the health and beauty claims for selenium, zinc and B vitamins were recognized by the European Food Safety Authority (EFSA). Lallemand’s Lalmin range of ingredients are suitable for food supplements promoting healthy skin, nails and hair, according to the company. The product LalminSe is based on inactivated whole cells of the Saccharomyces cerevisiae yeast containing high levels of organically-bound selenium.

"Lallemand Health Ingredients to Address Nutricosmetics with Premium Yeast", Nutrition Horizon, February 03, 2011

Start-Up Snack Food Maker Offers Only FDA-Compliant “Heart Healthy” Products

Tiny snack food company Corazonas Foods offers the only snack products that can legally carry the health claim “lowers cholesterol,” thanks to a patented process that infuses the company’s tortilla chips, potato chips, etc., with 0.4 to 0.8 grams of plant sterols. Those levels – when consumed daily as part of a diet low in saturated fat and cholesterol – meet FDA criteria for the “lowers cholesterol” claim. The company is launching an integrated marketing campaign with the theme "Freedom to Snack Sensibly" with a  strategy to expand beyond Western supermarkets and specialty stores eastward and nationally. Redesigned product packaging will display a red heart icon and highlight the "proven to lower cholesterol" benefit in traditional and social media and in-store events.

"LDL-Lowering Snack Brand Raises Its Profile", Marketing Daily, February 09, 2011

Survey Suggests Shift In Consumer’s ‘Path To Purchase’; Rise Of Research And Reviews

A survey of U.S. consumers aged 25-49 suggests a distinct shift in the ‘path to purchase’ with consumers more frequently obtaining information online, with special reliance on peer reviews and the opinions of friends. The study, “Inside the Buy”, found that 43% of consumers, on average, conduct some form of research before purchase rising to 64% in consumer electronics, 31% for health and beauty and nearly 25% for food and beverages. 72% of consumers say they rely on consumer reviews (nearly double the proportion that use expert product assessments) and this seems to be a significant driver; just over half say consumer reviews guide their decision against 41% for feedback from a friend. Underlying the need for companies to ensure accurate (and ideally favorable) product information is available, just 3% of consumers express loyalty to a specific brand.

"AMP Agency's Consumer Shopping Survey "Inside the Buy" Reveals Modern Consumers Lack True Brand Loyalty", GLOBE NEWSWIRE, February 07, 2011

Nestlé Targets Nutritional Needs Of Obese ICU Patients With Tube-Feeding Formula

Noting that the consensus of nutrition experts is that the unique nutritional needs of critically-ill obese people remain unmet, Nestlé HealthCare Nutrition has introduced a tube feeding formula designed specifically for that patient population. Tube feeding formulas often do not contain enough protein or micronutrients recommended for obese patients in intensive care units (ICUs). According to Nestlé, the result is that some patients are overfed, others are underfed and become malnourished, and others don’t have their nutritional needs assessed at all. Peptamen Bariatric tube feeding formula includes 37 percent of calories from 100 percent whey protein, enzymatically hydrolyzed to produce peptides. The lipid blend contains 50 percent medium-chain triglycerides (MCT) to improve formula tolerance.

"Nestlé introduces Peptamen Bariatric Formula for the critically-ill obese patient", News release, Nestlé, February 03, 2011

New General Mills’ Advertising Seeks To Reduce Shopper Confusion Over Whole Grains

As breakfast cereal maker General Mills labors to gain ground on market leader Kellogg Company, it is ramping up advertising, social media and in-store promotional efforts to educate consumers on the whole grain content of its product line. The new advertising campaign will “re-energize” its “whole grain message” to reduce consumer confusion, the company says. According to market research, shoppers know whole grains are healthier, but the vast majority – 95 percent by one tally – do not get the recommended 45 grams in their daily diet. Part of the problem is that consumers are often bewildered by ingredient labels touting whole grains versus enriched grains. And to make matters worse for cereal makers, almost half of consumers think bread is the main source of whole grains. 

"And Down This Aisle, Many Whole Grain Options", The New York Times, February 02, 2011

Large Eggs Contain Less Cholesterol, More Vitamin D Than Once Thought

Scientists at the USDA’s Agricultural Research Service who randomly collected and examined regular large shell eggs found them to contain 14 percent less cholesterol and 64 percent more vitamin D than previously thought. The average amount of cholesterol in a large egg is 185 mg, while vitamin D content is 41 IU. According to Dr. Jacob Exler, a nutritionist with the ARS Nutrient Data Laboratory, the last time nutrient analysis was done on eggs was nine years ago. He said that, except for cholesterol and vitamin D, protein and other nutrients “remained similar to those values” of 2002.

"Eggs are now naturally lower in cholesterol", News release, Edleman Public Relations, February 08, 2011

Pfizer Acquires Danish Firm’s Consumer Healthcare Business

Pfizer Inc. announced that it will acquire Danish company Ferrosan’s consumer healthcare business, which includes dietary supplements and lifestyle products, from Altor 2003 Fund GP Limited. The acquisition will benefit Pfizer by broadening the reach of its own brands, such as Centrum and Caltrate, while expanding Ferrosan’s brands within its own distribution system. Besides the Scandinavian market, Ferrosan serves Russia, Ukraine, Poland, Turkey and countries in Central and Eastern Europe. The company’s product portfolio includes the multivitamin Multi-tabs, the probiotic Bifiform, the omega 3 product Fri Flyt/Active Omega, and IMEDEEN premium oral skincare brands. The transaction is expected to close before the end of June.

"Pfizer To Acquire Ferrosan’s Consumer Healthcare Business", News release, Pfizer, February 07, 2011

Drinking Vegetable Juice Efficiently Increases Vegetable Intake And May Help Manage Weight

Researchers at the University of California-Davis and Baylor College of Medicine found that drinking vegetable juice is an efficient and effective means of increasing vegetable intake and managing weight. These are two areas of concern highlighted in the 2010 U.S. Dietary Guidelines for Americans. Both of the 12-week studies were supported in part by Campbell Soup Company, which produces the V8 line of vegetable juice. The UC-Davis study involved 90 healthy adults; Baylor College looked at 81 adults with risk factors for cardiovascular disease and diabetes. Researchers at UC-Davis observed that subjects who drank an eight-ounce glass of vegetable juice each day received almost twice the servings of vegetables as those who did not. Baylor College scientists found that incorporating one to two servings of vegetable juice daily into a healthy diet enhanced weight loss..

" Research Suggests V8(R)100% Vegetable Juice Can Help People Meet Key Dietary Guidelines", Campbells, February 03, 2011

Vitamin D Supplementation Helps Protect Against Urinary Tract Infections

A study by Swedish researchers has found that boosting vitamin D levels in postmenopausal women to proper levels provides potent protection against urinary tract infections (UTIs). The researchers noted that vitamin D induces the production of cathelicidin, a human antimicrobial peptide secreted by bladder epithelial cells. Cathelicidin protects the urinary tract from threatening infections. The researchers examined biopsied bladder tissue from healthy postmenopausal women before and after intake of vitamin D over three months. Bladder cells infected with the bacterium E. coli, which causes UTI, showed a significant increase in cathelicidin expression after vitamin D supplementation. Taking a supplement to restore appropriate vitamin D levels “may therefore help prepare the bladder epithelium to mount a stronger and faster immune response once bacteria enter the bladder,” researchers concluded.
 

"Vitamin D Induction of the Human Antimicrobial Peptide Cathelicidin in the Urinary Bladder", PLoS ONE, December 14, 2011

Increased Vitamin D Levels May Lower The Risk Of Colorectal Cancer

A meta-analysis of prior non-clinical studies that focused on vitamin D levels and three types of cancer found that high levels of vitamin D in the blood were associated with a reduced risk of colorectal cancer, but not of breast or prostate cancer. The multinational team of researchers found that the risk of colorectal cancer declined by 15 percent for every 10 nanograms per milliliter increase in levels of vitamin D (25-hydroxyvitamin D). The researchers concluded that randomized clinical trials would be required to determine whether increasing vitamin D levels would change the risk of colorectal cancer and how much of an increase would be “useful as a public health measure.”

"Meta-analysis of observational studies of serum 25-hydroxyvitamin D levels and colorectal, breast and prostate cancer and colorectal adenoma", International Journal of Cancer, March 15, 2011

Vitamin D And Sun Exposure Seem To Lower Risk Of Multiple Sclerosis

Researchers in Australia have found that people with higher levels of vitamin D from any source and who have had greater exposure to the sun are less likely to develop multiple sclerosis. The study compared people who have shown the first symptoms – a “first event” – of MS, but haven’t yet been diagnosed, with people who have never shown symptoms. Researchers took into account time spent in the sun, skin damage from the sun and vitamin D levels from the sun, as well as from diet and supplements. The risk of having a first event of MS dropped with greater sun exposure, greater sun-damaged skin and higher levels of vitamin D.

"Sun exposure and vitamin D are independent risk factors for CNS demyelination", Neurology, February 07, 2011

Cocoa Powder, Dark Chocolate Pack More Antioxidant Punch Than “Super Fruits”

A U.S. study that compared the antioxidant content of cocoa powder and cocoa products to various “Super Fruit”-derived powders and juices has found that cocoa powder and dark chocolate are not only a rich source of antioxidants, they contain more polyphenols and flavanols than fruit juices from blueberries, cranberries and pomegranates. The researchers, all of whom work for the Hershey Center for Health & Nutrition, found that gram per gram there was more antioxidant capacity and a greater total flavanol content in the cocoa powder than in fruit juices. Only hot chocolate mix lacked antioxidants, because of the alkalization process. The researchers said that cacao seeds even provide nutritive value beyond their macronutrient composition “and appear to meet the popular media’s definition of a ‘Super Fruit’.”

"Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products", Chemistry Central Journal, February 07, 2011

Study Links Unhealthy Diet At Age Three With Lower IQ Five Years Later

A British/Canadian study of 4,000 children born in 1991-92 has found that a diet of mainly processed food  high in fats and sugars at age three was associated with a lower IQ at the age of 8.5, whether or not the diet improved after that age. Likewise, a healthy diet rich in vitamins and nutrients at age three was associated with a higher IQ at the age of 8.5. Every one point increase in dietary pattern was linked to a 1.2 increase in IQ. Dietary patterns between the ages of 4 and 7 had no impact on IQ. Researchers identified three dietary patterns: "processed;" "traditional" (meat and vegetables); and "health conscious" (salad, fruit, vegetables, rice and pasta). Scores were calculated for each pattern for each child.

"Are dietary patterns in childhood associated with IQ at 8 years of age? A population-based cohort study", Journal of Epidemiology & Community Health, February 07, 2011

Adding Puréed Vegetables To Meals Reduces Calorie Consumption Without Increasing Hunger

People who need to reduce consumption of high-calorie (energy-dense) foods can do so by adding more vegetables to their diet – if they can stand the taste. Tackling that problem, U.S. researchers have found that puréed vegetables added secretly to meals makes it easier to eat less energy-dense meals. The study involved 41 men and women who ate breakfast, lunch and dinner in the laboratory once a week for three weeks. Entrées contained either standard energy density or reduced energy density from the “covert incorporation of three to 4.5 times the amount of puréed vegetables.” The researchers found that the decreased energy intake of the vegetable-rich meals did not affect feelings of fullness or hunger and provided a good way to boost vegetable consumption.

"Hidden vegetables: an effective strategy to reduce energy intake and increase vegetable intake in adults", The American Journal of Clinical Nutrition, February 02, 2011

Beneficial Antioxidants Come From The Coffee Bean Roasting Process

Canadian food scientists have found that the predominant antioxidants in dark roasted coffee are derived from the browning of green beans at high temperatures, not from caffeine or other sources. The scientists analyzed the complex combination of chemical compounds produced during coffee bean roasting, a process known as the “Maillard reaction” after the scientist who first studied heat’s effect on carbohydrates, sugars and proteins in food. Scientists have long thought that coffee’s antioxidants were from caffeine or chlorogenic acid in green coffee beans. But coffee beans lose 90 percent of the chlorigenic acid during roasting, a finding that points to the Maillard reaction as the main source of antioxidants.

"Confirmation that the Maillard reaction is the principle contributor to the antioxidant capacity of coffee brews", Food Research International, February 02, 2011

Yogurt Fortified With Vitamin D Helps Diabetics Control Blood Sugar Levels

A clinical trial conducted by Iranian scientists has found that drinking a yogurt beverage fortified with vitamin D (or vitamin D and calcium) improved management of blood sugar (glucose) levels in patients with type 2 diabetes. Management of blood sugar, called glycemic control, is critical in diabetes because elevated levels of glucose in the blood (hyperglycemia) over a long period can lead to harmful complications. In the study, 90 diabetics were randomly selected to consume plain yogurt with calcium but without vitamin D, or yogurt fortified with different levels of vitamin D and calcium twice a day for 12 weeks. Blood glucose levels were found to be lower in the groups that drank the vitamin D-fortified yogurt beverage, with or without added calcium.

"Daily consumption of vitamin D– or vitamin D + calcium–fortified yogurt drink improved glycemic control in patients with type 2 diabetes: a randomized clinical trial", The American Journal of Clinical Nutrition, February 02, 2011

Ounce For Ounce, Tangerine Tomatoes May Provide More Lycopene Than Red Tomatoes

A month-long study of 21 healthy men and women found that tangerine tomatoes—an heirloom variety—may be better sources of lycopene than common red tomatoes. Lycopene is a powerful antioxidant that helps reduce or prevent damage to cells. In tomatoes, it occurs in two forms: trans-lycopene, contained in red tomatoes, and tetra-cis-lycopene, found in the tangerine variety. Study subjects alternated lycopene-free weeks with a week of either red or tangerine tomato-rich lunches. Scientists found that the tangerine tomato regimen resulted in higher levels of lycopene and lower oxidative damage, and suspect that the human body’s ability to more easily absorb tetra-cis-lycopene is the reason.

"Tangerine Tomatoes Top Reds in Preliminary Lycopene Study", News, Agricultural Research Magazine, USDA, February 01, 2011

Daily Soy Isoflavone Supplement Presents No Risks For Healthy Postmenopausal Women

A randomized two-year clinical trial involving 403 healthy postmenopausal women has found that a daily 80-120 mg supplement of soy hypocotyl isoflavones does not present a health risk, and may actually protect against cancer. The trial was designed to test the impact of soy isoflavone supplementation on osteoporosis, but researchers were also trying to determine if long-term supplementation led to adverse health outcomes. Only two women in the soy supplement groups  experienced serious health problems: one case of breast cancer and one case of endometrial cancer. This “was less than the expected population rate for these cancers,” the researchers said. The supplement used in the study was the patented soy germ isoflavone product SoyLife from Frutarom.

"Clinical outcomes of a 2-year soy isoflavone supplementation in menopausal women", American Journal of Clinical Nutrition, February 01, 2011

Calcium Counteracts Rise In Cholesterol From Dairy Fat

A Danish study involving nine participants who ate diets containing the same amount of calories but varying levels of dairy fat and calcium over ten days found that a diet rich in dairy calcium reduced LDL (“bad cholesterol”) associated with high saturated dairy fat without affecting HDL cholesterol. The four diets consisted of low calcium and low fat, high calcium and low fat, low calcium and high fat or high calcium and high fat. Milk was the main high calcium source for participants. The low calcium diet included a protein drink containing amounts of whey, casein powders and lactose equivalent to milk. “Dairy calcium seems to partly counteract the raising effect of dairy fat on total and LDL-cholesterol, without reducing HDL-cholesterol,” the researchers concluded.

"Dairy calcium intake modifies responsiveness of fat metabolism and blood lipids to a high-fat diet", British Journal of Nutrition, January 31, 2011

Salmon Pigment May Help Prevent Dementia

The pigment astaxanthin makes salmon pink, and may also help prevent dementia.  Compounds called phospholipid hydroperoxides (PLOOH) occur in abnormal levels in the red blood cells (erythrocytes) of dementia sufferers. According to a Japanese study, astaxanthin seems to reduce PLOOH accumulation. After 12 weeks (a relatively short time), subjects who received daily supplements of astaxanthin showed significant reduction in PLOOH levels. Researchers found that when astaxanthin is absorbed into the body, it accumulates in red blood cells, at which point it displays antioxidant-like properties, preventing the buildup of PLOOH in those cells. Currently, the pigment’s main health benefits are to the eyes and skin, but it seems to improve joint and central nervous system health as well.

"Antioxidant effect of astaxanthin on phospholipid peroxidation in human erythrocytes", British Journal of Nutrition, January 31, 2011

High-Salt Meals May Immediately Affect Blood Vessel Function

Australian scientists have uncovered evidence linking salt consumption, high blood pressure and risk of cardiovascular disease. Researchers showed that a high-salt meal affects the ability of blood vessels to widen within 30 minutes after being eaten. Though normal function returned after two hours, researchers are concerned about the potential long-term effects of a high-salt diet, as compromised blood vessel function is believed to lead to thickening of the arterial walls (atherosclerosis). Also, this response is similar to the body’s reaction to a meal high in saturated fats—known to contribute to increased risk of cardiovascular disease.

"Endothelial function is impaired after a high-salt meal in healthy subjects", American Journal of Clinical Nutrition, January 12, 2011

Review Of 30 Years Of Research Shows Vegans May Have Higher Heart Attack, Stroke Risks

Strict vegetarians or vegans may face higher risk of having blood clots and atherosclerosis, or thickening and hardening of the artery walls, according to a review of research on the biochemistry of vegetarianism published in the past 30 years. While omnivores have significantly higher cardiovascular and obesity risks, strict vegetarianism is clearly not risk-free. Compared with omnivores, vegetarians have less vitamin B12 and n-3 polyunsaturated fatty acid in their "tissue membrane phospholipids," conditions that in turn can lead to higher heart attack and stroke risk. To counter this risk researchers suggest vegetarians/vegans supplement their diets with n-3 PUFA and vitamin B12.and lower plasma HDL-C. These conditions in turn can lead to heart attack and stroke. 

"Chemistry behind Vegetarianism", Journal of Agricultural and Food Chemistry, January 04, 2011

Antioxidants In Pecans May Protect Against Cardiovascular Disease

Antioxidants found in pecans seem to reduce risk factors associated with cardiovascular disease, a U.S. study has found. In the study, 16 men and women aged 23 to 44 years ate a series of three diets: three ounces of whole pecans, three ounces of pecans blended with water, or a control meal without pecans but otherwise equivalent nutritionally. Researchers analyzed biomarkers in blood and urine, finding that the antioxidant gamma-tocopherol (vitamin E) in the body doubled eight hours after both pecan meals. After the whole pecan meal, oxidized LDL (or “bad”) cholesterol decreased 26 percent after eight hours. "This protective effect is important in helping to prevent development of various diseases such as cancer and heart disease,” the authors wrote.

"Pecans Acutely Increase Plasma Postprandial Antioxidant Capacity and Catechins and Decrease LDL Oxidation in Humans", The Journal of Nutrition, January 01, 2011

Nestlé-General Mills Joint Venture Opens R&D Headquarters In Switzerland

Cereal Partners Worldwide (CPW), the 20-year joint venture between Nestlé and General Mills, opened a new R&D center in Orbe, Switzerland. It will leverage Nestlé's R&D track record, General Mills's technical capabilities and both companies' food processing know-how to develop nutritional breakfast options for markets outside the US and Canada. CPW is currently the world's second-largest breakfast cereal manufacturer and employs 4,000 people, with around 80 in the new facility. CPW has reformulated its cereals, adding whole grain and fiber, and reducing salt and sugar content. Both are members of the International Food and Beverage Alliance, which promotes balanced diets and healthy lifestyles.

"CPW opens new Innovation Centre in Switzerland", Nestle press release, February 01, 2011

Market Surges As Americans Equate “Gluten-Free” With Healthier Eating

An online survey of buyers of gluten-free products has found that the main reason for purchasing is that gluten-free foods are thought to be healthier than conventional foods. According to market research firm Packaged Facts, tens of millions of Americans have reduced or eliminated wheat, barley, oats and rye from their diets, driving “the extraordinary surge in the market for gluten-free foods and beverages,” and not just among people with celiac disease or food allergies. The result has been an explosion of specialty food and beverage marketers who contributed to an industry  CAGR of 30 percent between 2006 and 2010, a total gluten-free market value of $2.6 billion in 2010 and a predicted $5 billion value by 2015.

"Gluten-Free Foods and Beverages in the U.S., 3rd Edition", Market report, Packaged Facts, February 01, 2011