Abstract: Nutritional approaches for the control of inflammation can involve the administration of therapeutic amounts of calcium. The administration of appropriate amounts of calcium to an individual results in a reduction in inflammatory processes and markers associated with the inflammatory processes. The therapeutic amount of calcium can be selected to change a level of inflammation in the individual. The approach for reducing inflammation can comprise a step of measuring the C-reactive protein marker level and administering calcium in amounts selected to induce a change in the C-reactive protein level. The calcium can be incorporated into a product with corresponding instructions to induce a desired inflammation reduction.

Abstract: Nutritional approaches for the control of inflammation can involve the administration of therapeutic amounts of calcium. The administration of appropriate amounts of calcium to an individual results in a reduction in inflammatory processes and markers associated with the inflammatory processes. The therapeutic amount of calcium can be selected to change a level of inflammation in the individual. The approach for reducing inflammation can comprise a step of measuring the C-reactive protein marker level and administering calcium in amounts selected to induce a change in the C-reactive protein level. The calcium can be incorporated into a product with corresponding instructions to induce a desired inflammation reduction.

Abstract: A packaged food article of improved appearance and stackability comprises an unpressurized, imperforate container having an opening, wherein the container is fabricated from a material having a low gas permeability. A quantity of gas releasing food stuff, such as an active cultured dairy product, is disposed within and partially fills the container, while defining a headspace volume which is not filled with the food stuff A peelable flexible seal membrane overlays and seals the opening. An initial headspace gas is enriched with the gas released from the food stuff, with the initial headspace gas being adapted to permeate the packaging material at a rate greater than both the rate in which gas is released from the food stuff within the container and the rate in which air permeates into the container, thereby avoiding outward bowing of the flexible seal during the shelf life of the packaged food article.

Abstract: Packaged food articles of improved appearance and stackability are described such as a refrigerated active cultured dairy product. Each packaged food article comprises an unpressurized, imperforate container having an opening, wherein the container is fabricated from a material having a low gas permeability. A quantity of gas releasing food stuff, such as a live cultured dairy product, is disposed within and partially fills the container defining a headspace volume which is not filled with the food stuff. A peelable flexible seal membrane overlays and seals the opening. An initial headspace gas is enriched with the gas released from the food stuff, with the initial headspace gas being adapted to permeate the packaging material at a rate greater than both the rate in which gas is released from the food stuff within the container and the rate in which air permeates into the container, thereby avoiding outward bowing of the flexible seal during the shelf life of the packaged food article.

Abstract: Nutritionally improved cultured dairy products, such as milk beverages and yogurt products, include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter ≦6&mgr;m in amounts sufficient to provide a total calcium content of 0.25% to 0.75%. A method for producing the calcium fortified products is also provided wherein an fine powdered insoluble calcium salt is admixed with a milk blend prior to fermentation. A yogurt can then be prepared by conventional fermentation. Both stirred style and cup set style yogurt products can be prepared.

Abstract: The present invention relates to the inclusion of certain prebiotics in food products such as inulin for use in a weight management or attenuation program. More specifically, the use inulin or its natural constituent(s) in food products increases the uptake of calcium, in certain or select segments or demographics of the population providing beneficial weight management effects. The present invention relates to the use of such a food product in a weight management or attenuation program in a select demographic sector of the population as well as the communication of the health benefit of that product to the demographic.

Abstract: Packaged food articles of improved appearance and stackability are described such as a refrigerated active cultured dairy product. The articles comprise an unpressurized, imperforate container having an opening fabricated from a material having a low gas permeability, a quantity of gas releasing food stuff disposed within and partially filing the container defining a headspace such as a live cultured dairy; a peelable flexible seal membrane overlaying and sealing the opening; and an initial headspace gas that is enriched with the gas.

Abstract: Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured dairy ingredient such as whey is added to a milk base that is then heat treated prior to inoculation and fermentation with a yogurt culture. Premature protein coagulation that can occur during the heat treatment step is minimized by adding minute quantities of a calcium sequestrant to the milk base.

Abstract: Nutritionally improved cultured dairy products such as yogurt products include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter ≦6 &mgr;m in amounts sufficient to provide a total calcium content of 0.25% to 0.75%.

Abstract: Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured dairy ingredient such as whey is added to a milk base that is then heat treated prior to inoculation and fermentation with a yogurt culture. Premature protein coagulation that can occur during the heat treatment step is minimized by adding minute quantities of a calcium sequestrant to the milk base.