A new digital health information system is aiming to study the dietary habits and nutritional status of the Mexican population, with the ultimate goal of helping to guide Mexico’s public nutrition policies.
Replacing some of the sugar in cookies with an aqueous stevia extract produced high consumer liking scores, while also boosting fiber content and showing good metabolic benefits, report Mexican scientists.
Making the Peruvian dessert mazamorra morada using only potato starch led to the most desirable sensory attributes, says a new study that is said to be first to assess the sensory characteristics of the dessert.
The Mexican government should monitor the use of label claims on breakfast cereals, according to the researchers behind a study that found there is a lack of consistency between front of pack labeling and the nutritional quality of the products.
Polyphenol extracts from four Myrtaceae species native to Brazil may exert potential anti-obesity effects and protect against obesity-related complications, according to scientists at the University of São Paulo.