A new study published in the latest edition of The Journal of Nutrition found that consumption of a protein-rich afternoon snack containing soy protein resulted in reductions in appetite, a greater delay in subsequent eating, and improved diet quality in teens compared to other snack options.
The Institute for Food, Nutrition and Well-being at the University of Pretoria (UP) hosted a function for the High Level Panel of Experts on Food Security and Nutrition (HLPE) in April, a seventeen-member panel consisting of international experts, on the topic of food security and nutrition.
The number of overweight and obese adults in developing countries has ballooned from some 250 million to almost a billion, according to a review from the Overseas Development Institute (ODI).
Probiotic cultures in the form of vegetative cells that aren’t room temperature stable need to be freeze-dried or encapsulated by special processes to remain viable after processing, storage and exposure to acid and bile in the gastrointestinal tract. Such probiotics are therefore ‘dead on arrival’ if they’re not adequately protected.
While some manufacturers are interested in capitalising on the novelty factor of health and wellbeing – particularly the ever-elusive anti-ageing principle – others have concentrated on delivering honest health and wellness to consumers.