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Scientists at Harvard University's Wyss Institute for Biologically Inspired Engineering have developed a new technology that could make sugar healthier. They have created an enzyme that can be added to food, reducing the amount of sugar absorbed into the bloodstream and converting it into fiber. The goal is to reduce the harmful effects of sugar without eliminating it completely. Other companies are also working on similar methods, such as a drink mix containing microscopic sponges that soak up sugar in the stomach. However, these technologies are still in the early stages and face challenges such as cost and regulatory approval. [Extracted from the article]

Americans are changing their eating and shopping habits to cope with record food inflation. Strategies include eating rice and beans instead of meat, planning meals in advance, and growing food in backyard gardens. Some consumers are limiting eating out and using coupons at grocery stores. While some changes in eating habits have made consumers feel healthier, others are making difficult sacrifices. [Extracted from the article]

The food industry is rallying to defend ultra-processed foods as concerns grow over their impact on health. Manufacturers fear that the term "ultra-processed" could infiltrate U.S. food policy and deter consumers. Scientists are still studying the health effects of these foods, and any potential U.S. policies are years away. However, opposition to ultra-processed foods is gaining steam worldwide, and they are under review ahead of the next dietary guidelines. Big food companies and their allies are pushing back, arguing that processing has made food safe, convenient, accessible, and affordable. The term "ultra-processed" becoming synonymous with unhealthy eating is a major concern for the industry. [Extracted from the article]

Oreo fans have expressed concern over the amount of creme filling in the cookies, with some claiming that there has been a decrease in the filling's quantity. Mondelez, the snack maker that produces Oreos, denies making any changes to the cookie-to-creme ratio and attributes any perceived differences to manufacturing variations. Some consumers have turned to social media to voice their complaints and have even started testing other brands. Mondelez maintains that it is committed to improving its products and welcomes feedback from fans. [Extracted from the article]

Keywords: wsjcorp; photo-commission; a-hed; Food/Beverages; Bread/Bakery Products; Breakfast Cereals; Savory Snack Foods; Soft Drinks; Beverages/Drinks; Consumer Goods EN wsjcorp photo-commission a-hed Food/Beverages Bread/Bakery Products Breakfast Cereals Savory Snack Foods Soft Drinks Beverages/Drinks Consumer Goods N.PAG N.PAG 1 04/24/23 20230420 NES 230420 Trix, Ding Dongs, too, hunt for a fresh angle by shrinking. Wsjcorp, photo-commission, a-hed, Bread/Bakery Products, Food/Beverages, Breakfast Cereals, Savory Snack Foods, Soft Drinks, Beverages/Drinks, Consumer Goods Ms. Belew said her son had eaten mini Trix and other smallish cereals before without incident. [Extracted from the article]