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the american diet is anything but balanced. the mass consumption of meat, grains and processed foods causes the body to become overly acidic, which strips it of minerals. over the long haul, those who do not balance their diet with alkaline foods (fruits and veggies, primarily) become prone to weak bones, joints and muscles, heart disease, diabetes, kidney disease, and a host of other health problems.

vegetables are always an excellent food choice for people who are trying to lose weight. most vegetables are high in fiber, but have few calories. that makes them filling but body-friendly. there are many kinds of vegetables that can be a main dish. different ways of preparing them will surely tempt your taste buds.use seasonal vegetables to create a fresh vegetable plate fit for royalty.a roasted potato and corn on the cob, green beans dressed with apple cider vinegar and oil, sliced tomatoes, steamed broccoli with baby carrots, steamed fresh sliced beets, fresh peas dressed with rice vinegar and mint - all make lovely dishes for a vegetable meal.

the food exhibition sial in paris last week was a clear opportunity to witness current, and future, trends and innovations in the global food and drink industry. it came as no surprise to see that the number of companies moving into the health arena continues to increase. new products with a health twist are launched on a seemingly daily basis. the darling of the health frenzy has to be soya.

if you are already eating a vegetarian diet or if you are moving in that direction, then by simply eating enough food from a variety of sources (consuming sufficient calories for your energy needs), you will automatically be getting enough protein. why? because each and every plant food contains complete protein in varying amounts. some plant foods, including broccoli, asparagus, bamboo shoots, and brussels sprouts, are very high in protein.

the new product pipeline's of ingredient companies have been bountiful this year. in the first of two round-ups on new ingredients that have become available for food manufacturers this year, foodnavigator.com highlights launches of carbohydrates and fibres, cultures, enzymes, and fats and oils. carbohydrates and fibres french firm colloides naturels international launched a new 'nutritional texturiser' combining acacia gum fibres and wheat which it claims is both highly functional and nutritious.

a key factor in feeding toddlers healthy snacks and avoiding tantrums is to be organized. toddlers are typically not very patient when they are hungry so preempt this stage by packing, in advance, some healthy snacks which can grabbed at a moment`s notice. it is vital to get children to enjoy fruit and vegetables at an early age. so many parents and well meaning friends think they are giving a child a treat by handing them a candy bar or packet of potato crisps.

roquette is extending its pea-derived ingredient offering with a new insoluble fibre from the interior of the legume, which can be used both as a fibre-content booster and for its emulsifying and gelling properties. the french ingredients firm already offers a soluble fibre, nutriose, which comes from wheat or corn and is marketed mainly for its nutritional advantages and facility to reduce sugar and fat content.

a new taste modification platform from wild flavors claims to allow manufacturers of savoury goods to add the distinct umami flavor - and mouthfeel - to their products. launched globally last week, savorcrave is suitable for use in products such as soups, sauces, meat marinades, frozen entrees and seasonings. it is the latest addition to the firm's line of flavor modification technologies, and claims to add back the "often missing sensation of umami" into foods and beverages.

formulating rice noodles with alginate may enhance the structural properties of rice dough, which could lead to the development of a successful commercial rice noodle product, says a new study. “results are promising for the development of commercial rice noodles with superior appearance, textural profile and digestibility,” wrote the researchers from the national university of singapore and nestle r&d center, singapore, in the journal food hydrocolloids .