 | Webinar: Understanding Immune Health Nutrition R&D What are the keys to understanding studies on clinical nutrition of the immune system? Join this free webinar on April 11 presented by Don Cox, Ph.D., SVP of R&D, Healthcare, Biothera. He leads the clinical research program for immune health ingredient Wellmune WGP®. Earn 1 CPEU. Register now. | | Pea protein moves into the spotlight With more consumers seeking meat-free protein sources, food-makers are turning to pea protein, which has a neutral flavor and does not prompt allergic reactions as soy can. Recent launches with pea protein include So Delicious Almond Plus Beverage from So Delicious Dairy Free and the Larabar Alt bar from General Mills. The Wall Street Journal (4/8) | Lower BMI seen in children who ate cereal for breakfast Low-income children who ate cereal for breakfast consumed more vitamins, calories and sugar, but had a lower BMI compared with those who either ate other items or did not have breakfast at all, a study revealed. The findings on the website of the Journal of the Academy of Nutrition and Dietetics suggest that boosting children's access to breakfast cereal may help stem obesity, researchers said. Reuters (4/9) Study looks at delayed allergic reaction to meat in children U.S. researchers screened 4- to 17-year-olds who reported idiopathic anaphylaxis or urticaria for the presence of immunoglobulin E antibody specific for galactose-α-1,3-galactose and found that 45 of those with delayed anaphylaxis or urticaria had the antibody, which is associated with a response to mammalian meat. Most of these children also had a history of tick bites. The findings appear in the journal Pediatrics. DoctorsLounge.com/HealthDay News (4/8) Gluten-free consumers may be able to eat old-fashioned bread Traditional-style bread that uses dough fermented for more than 12 hours and "whole-milled" whole wheat flour may be easier for celiacs and gluten-sensitive people to digest, according to researchers and plant geneticists. The longer fermentation process makes the gluten easier to break down, compared with processed bread which is produced in less than three hours. Bon Appétit online/The Feed blog (4/8) | Startup to launch Android health tracking app EveryMove will launch an Android version of its health tracking application, which debuted in October for iOS. The app enables users to record their physical activity, track progress and work toward rewards, and it has also been integrated with other fitness apps. The company also announced that a recent funding round brought in $3.5 million that will be used to enhance its marketing activities. MobiHealthNews.com (4/5) | | Institutional Foodservice | School nutrition professionals learn new approaches at "boot camp" Nutrition professionals in a Connecticut school district recently participated in a "boot camp" -- the third such training program this year -- where they learned how to prepare meals that are healthy and appealing to students. Among other things, nutrition professionals learned how to make low-sodium bacon, egg and cheese sandwiches and low-sodium hot dogs wrapped in whole-grain bread sticks. New Haven Register (Conn.) (4/5) | Salmon cakes with yogurt aioli You can use canned salmon to make these tasty cakes. The Well-Fed Heart |  | Potatoes only become unhealthy when they are eaten in too large of a quantity, are fried, or are bathed in other unhealthy foods like margarine, butter, cream, marshmallows or cheese." | | Please contact one of our specialists for advertising opportunities, editorial inquiries, job placements, or any other questions. | | Publisher, Food & Beverage: Chris Warne P: 646.462.4647 | | | | |
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