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Xylitol

Xylitol is a polyol or sugar alcohol also known as wood or birch sugar. In nature it is a rare sugar that exists in low amounts and is the constituent of many fruits and vegetables, such as raspberries,strawberries, yellow plum, lettuce and cauliflower. However, the commercial available xylitol is made by a chemical process.

 

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Research: Starch Structure and Protein Interaction in Rice Pasta

Research shows how process conditions affect starch structure and its interactions with proteins in rice pasta in the journal Carbohydrate Polymers.

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Market: Clean Label Choices in Confectionery

Nearly 9.5% of all confectionery launches recorded by Innova Market Insights in the 12 months to the end of September 2012 used either natural or additive-/preservative-free claims or both.

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Research: Functional Food Product Development - Opportunities and Challenges

The article 'Functional Food Product Development - Opportunities and Challenges' describes the differences for food manufacturers face when developing functional foods compared to traditional foods.

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Research: Improvement of AOAC Dietary Fiber Method

Research published in the journal Food Chemistry looked at the improvement of the AOAC 2009.01 total dietary fiber method for bread and other high starch containing matrices.

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Research: Antimicrobial Effect of Lemon Juice in Marinated Beef

Inactivation by lemon juice of Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes in beef marinating for the ethnic food kelaguen was described in research published in the International Journal of Food Microbiology.

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4/16/14, Global Policymakers Commit to... »»

Washington D.C., April 16, 2014. Global policymakers, meeting in Kigali earlier this month at the 2nd Global Conference on Biofortification, committed to making biofortified nutritious foods more widely available in order to improve nutrition and health for millions of people around the world.

Contact Information: 

Vidushi Sinha, HarvestPlus, v.s.vidushi@cgiar.org Tel: +1 703-505-7438


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4/7/14, From Transition to... »»

April 7, 2014, Bishkek, Kyrgyzstan—
A conference organized by the International Food Policy Research Institute (IFPRI) and the University of Central Asia (UCA) to be held from April 8-9 will explore how Central Asian countries can best meet the needs of present and future populations for adequate access to nutritious and safe foods and improve food and nutrition security.

Contact Information: 

Sarah Brawner, IFPRIs.i.brawner@cgiar.org

Saule Chalbasova, UCAsaule.chalbasova@ucentralasia.org

Nazgul Abdrazakova, UCAnazgul.abdrazakova@ucentralasia.org


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3/27/14, Policymakers to Meet in... »»

Washington D.C., March 27, 2014. On March 31, more than 275 high-level stakeholders from government, business and civil society will converge in Kigali, Rwanda, for a three-day consultation on ‘Getting Nutritious Foods to People.’

Nearly one in three people globally suffers from a lack of essential vitamins and minerals such as vitamin A, zinc and iron in the diet. This condition – known as hidden hunger – increases the risk of stunting, anemia, blindness, infectious diseases, and even death. Women and children are especially vulnerable.

Contact Information: 

Vidushi Sinha, HarvestPlus, v.s.vidushi@cgiar.org
Tel: +1 202-862-4686, +250-788-386198


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3/23/14, New online tool promotes... »»

March 23, 2014, Baghdad, Iraq—In a country where nearly two million people are food insecure, a novel interactive online tool will provide Iraqi decision makers and other stakeholders with a ‘one-stop’ source of reliable and comprehensive geo-spatial information, assisting them in the development of appropriate policies that effectively target improved food security and household nutrition.

Contact Information: 

Sarah Immenschuh Brawner, s.i.brawner@cgiar.org, +1 (202) 862-5679


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