Can't get your weight to budge? Here's how to ramp up your results

You just joined your local health club, bought the new workout gear, read the latest fitness magazine, and actually found time in your schedule to start exercising.

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The U.S. dairy industry is a step closer to making food aid ingredient sales a commercial reality.

Nestlé expands novel nutrient bioavailability

At the IFT Annual Meeting and Food Expo in Chicago, Fabiola Dionisi, PhD, group leader of nutrient bioavailability at the Nestlé Research Center in Lausanne, Switzerland, told attendees that the company has developed a new inorganic iron source with excellent organoleptic properties.

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Bob Cropp, professor emeritus at the University of Wisconsin-Madison, offers the following comments on the current dairy situation and outlook.

Nano whey protein may extend beverage innovations

The improved heat stability and reduced turbidity of whey protein nanoparticles may enable novel applications of whey proteins in beverages, state scientists from Tennessees Department of Food Science and Technology.