Low-carb AND gluten-free! The key to a healthy diet?
One thing is for sure – Our food is making us sick! More and more people suffer from being overweight, metabolic syndrome, insulin resistance (early stage diabetes type 2), food intolerances and...
View ArticleThe myth of the bad sweetener – and what’s really behind it
There’s hardly a topic right now that causes greater uncertainty and produces more misinformation in the field of nutrition than sugar substitutes – and artificial sweeteners in particular. Almost...
View ArticleSweeteners in Dr. Almond products? Don’t panic!
Dr. Almond stands for quality and taste. High-quality raw materials, selected and tested with care, have been processed into baking mixes according to carefully developed recipes that contain (almost)...
View ArticleThe secret to reading nutrition information panels – Part 1: The Big X
Who is not familiar with the small, seemingly unspectacular label on the back of food packaging? In the last few years, this label has increasingly gained in significance. Not too long ago, this...
View ArticleThe secret to reading nutrition information panels – Part 2: lab report – fat...
In the last part of this series, we’ve learned that there are different types of nutrition information panels and what the differences are between a Big 4, Big 7 and a Big 8 panel. In addition, we’ve...
View ArticleThe secret to reading nutrition information panels – part 3: lab report –...
Is there really any sense in counting calories? In the last two parts (part 1 and part 2) of this series we learned how a nutrition panel is built up, what the difference is between a Big 4, Big 7 and...
View ArticleThe secret to reading nutrition information panels – part 4: lab report –...
Net carbs, sugar, dietary fiber, sugar alcohols, starch … what, where, how? What’s the difference and how do you find them on a nutrition facts label? In the last 3 parts of this blog series (part 1,...
View ArticleThe secret to reading nutrition information panels – part 5: how to use the...
We’re almost done with macronutrients. We’ve learned (in part 1, part 2, part 3 and part 4) how to carry out a nutritional analysis for food labels, what special features of each individual...
View ArticleIsomalto-oligosaccharides (IMO) in “sugar-free” syrups – New study: raise...
If something sounds almost too good to be true, then … well, unfortunately, it turns out it probably is. We really don’t like to deliver bad news and we don’t want to be seen as the killjoy either. But...
View ArticleAll about baking bread – Common mistakes and how to fix them
During product development, it was particularly important to us that our low-carb and gluten-free bread mixes are easy to prepare and absolutely sure to turn out well. Most of our customers are...
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