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    Human red blood cells

    Synergistic Effects of the Ketogenic Diet and GLP-1 Weight Loss Medications

    Estimated Reading Time: 3 Minutes GLP-1 Medications, Keto, and Blood Sugar Control Like a medium rare rib eye with a pad butter floating on top, the naysayers of keto said stick a fork in it, keto is dead. Au contraire mon frier. The recent article in Food Navigator entitled “Keto Read more…

    By Thom King, 9 monthsJanuary 21, 2025 ago
    This infographic discusses the uses of allulose

    All About Allulose

    By Thom King, 9 monthsJanuary 20, 2025 ago
    Comparative Analysis of Metabolic Rate, Pathways, and Gastrointestinal Impact of Soluble Tapioca Fiber and Inulin/FOS

    Comparative Analysis of Metabolic Rate, Pathways, and Gastrointestinal Impact of Soluble Tapioca Fiber and Inulin/FOS

    Fiber stacking is just as it sounds. Stacking fibers in the perfect rations to maximize fiber contact in your formula without triggering a consumer GI response while maintaining a luxurious mouthfeel and texture. Fiber stacking works by way of metabolic rates, pathways, and gastrointestinal impacts of two or more dietary Read more…

    By Thom King, 9 monthsJanuary 7, 2025 ago

    Enhancing Mouthfeel in Food Products Through the Use of Soluble Fibers

    The mouthfeel of a food product significantly influences consumer acceptance and enjoyment. As the food industry seeks to improve sensory experiences while addressing the mass cries for more fiber, the incorporation of soluble fibers such as tapioca fiber and inulin has emerged as a savvy strategy. I am going to Read more…

    By Thom King, 10 monthsDecember 30, 2024 ago

    Mitigating Tariffs Exposure with Food Ingredients

    The proposed 2025 tariffs will have a wide range of effects on the price of food ingredients. Here’s how these tariffs might impact food ingredient pricing: Increased Import Costs: Potential tariffs in 2025 may arise from ongoing geopolitical tensions, shifts in trade policy, or efforts to address trade imbalances and Read more…

    By Thom King, 10 monthsDecember 12, 2024 ago

    Thaumatin: A Sweet History and Safety Overview

    Thaumatin, a naturally sweet molecule derived from the fruit of the katemfe tree (Thaumatococcus daniellii), has grown legs due to its intense sweetness—up to 2,000 times sweeter than sucrose and more importantly its growing use as a positive allosteric modulator (flavor enhancer) in both sweet and savory foods. Originating from Read more…

    By Thom King, 10 monthsDecember 10, 2024 ago

    Understanding the TRUTH Bill for Front-of-Package Labeling

    Front-of-package labels have reached Congress with the introduction of the TRUTH in Labeling Act by Senator Richard Blumenthal and Representative Jan Schakowsky. This proposed act would require the FDA to create new labels highlighting added sugars, sodium, and saturated fat on food and beverage packaging within three years. Supported by Read more…

    By Thom King, 12 monthsOctober 25, 2024 ago

    Understanding Allulose

    Stay connected for information on upcoming events, ingredient promotions, and news editorials!

    By Thom King, 1 yearOctober 17, 2024 ago

    Trick-or-Treat with us at Supply Side West October 30th & 31st!

    View this email in your browser Trick or Treat With Us at SupplySide West October 30th & 31st We’re all about treats and no tricks this SupplySide West. We invite you to come to Booth #2045 to be one of the first to learn about our new offerings and organic Read more…

    By Thom King, 1 yearOctober 15, 2024 ago
    National No Sugar Day

    Celebrate National No Sugar Day with MonkSweet+!

    We’re celebrating National No Sugar Day with our MonkSweet+! This natural sweetening solution combines optimal levels of proprietary steviol glycosides, monk fruit extract, and erythritol— a sugar alcohol created through microbial fermentation to create an ideal alternative to sugar. This blend of stevia and monk fruit are high-intensity sweeteners, boasting sweetness Read more…

    By Thom King, 1 yearOctober 3, 2024 ago

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