White Papers and Publications
Los edulcorantes bajos en calorías proporcionan los consumidores con muchos beneficios tanto sicológicos como fisiológicos. Los expertos en salud y los consumidores creen que los edulcorantes son efectivos para los propósitos siguientes: mantener el peso adecuado, bajar de peso, el manejo de la...
Before a low-calorie sweetener is approved for commercial use, it must undergo extensive testing (which can cost millions of dollars) and years of regulatory scrutiny.
Read the Calorie Control Commentary newsletter for timely information on low-calorie and reduced-fat foods and beverages, weight management, physical activity and healthy eating.
The age of reduced-fat and fat-free options is upon us. Fat replacers have opened the door for a new generation of reduced-fat foods that have the taste and texture of the high-fat foods consumers enjoy, but without unnecessary calories, cholesterol or fat.
Functional foods are generally described as foods that provide some health-benefits beyond traditional nutritional values. For example, probiotics and/or prebiotics may be added to foods to increase functionality.
Single copies of the following publications are available from the Calorie Control Council free of charge, except where indicated. Please feel free to download or print them from our Web site and make copies if desired.
The glycemic index (GI) concept was developed in 1981 as a way to rank carbohydrate-containing foods based on their potential to raise blood glucose.(1) GI measures the extent to which a specific carbohydrate-containing food raises blood glucose.
Low-calorie sweeteners provide consumers with many benefits, both psychological and physiological.