Fruits and Vegetables

Protein-Polyphenol Mix Creates Shelf-stable, Natural Ingredient

November 22, 2016

Astronauts, protein bars and the development of natural ingredients may not seem to have a connection. In the laboratory of Mary Ann Lila, PhD, director of the NC State University Plants for Human Health Institute (PHHI) at the NC Research Campus, they are all part of one project. Lila and her research team completed a […]

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Wild or tame, blueberries deliver the goods

October 20, 2016

Read the original article from the Herald-Tribune. Q: Is there a nutritional difference between wild blueberries and farm-raised ones? A: The plump farm-raised blueberries known as “high bush” blueberries and their diminutive cousins, wild blueberries, are all loaded with nutrients. “We as scientists don’t see a big difference from a health perspective,” said the researcher […]

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Dole’s Get Up and Grow! tour kicks off May 26

May 19, 2016

Originally published in The Packer. Dole Food’s Get Up and Grow! Together nationwide summer tour of supermarkets and special events will start May 26, designated National Eat More Fruits & Vegetables Day by the company. Three separate caravans will start from New York City, Dallas and New Orleans on a tour expected to cover 40,000 […]

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Spiced Carrot Salad

May 04, 2016

Watch Aubrey Mast, nutrition extension associate with NCSU Plants for Human Health Institute, demonstrate how to make spiced carrot salad on WCNC Charlotte Today. Ingredients 8-12 carrots, grated 1 large red bell pepper, thinly sliced  1 mango, thinly sliced into matchsticks ½ cup raisins 3 scallions, thinly sliced Dressing ingredients 1/4 cup cashews, soaked for at least 6 […]

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Asian Soup with asparagus, shiitake mushrooms, noodles and shrimp

May 04, 2016

Watch Chef Mark Allison, director of Culinary Nutrition for the Dole Nutrition Institute, demonstrate how to make asian soup on WCNC Charlotte Today. Serves 4 Ingredients 1pkt rice noodles 1 tablespoon olive oil 2 green onions, washed and thinly sliced ½ shiitake mushrooms, thinly sliced ½ cup mange tout, chopped ½ cup asparagus, chopped 1 […]

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Dole Europe extends My Energy campaign

April 27, 2016

Read the original article in EuroFruit. My Energy positions the company as a partner in the promotion of an all-round healthy lifestyle Dole Europe is extending the My Energy campaign that it started in 2015, as it once again focuses its marketing drive on topics relating to an all-round healthy lifestyle for consumers. This year, […]

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Dole adds teams to ‘Get Up and Grow!’

April 06, 2016

Read the original article in The Packer. Dole Food Co. has launched a version of its Get Up and Grow! Together initiative that asks consumers to recruit friends, family or co-workers to take team pledges for a healthy lifestyle. Individual and team participants in the initiative’s Healthy Living Challenge can enter a pair of summer […]

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Rethinking Antioxidants- Dole Nutrition Institute Uncovers Antioxidant Pathway

October 08, 2015

Read the original article at Dole Nutrition News. Most people know the word “antioxidant” but new research from the Dole Nutrition Institute has uncovered that we may not know exactly how they work. DNI scientists investigated antioxidant capacity of fruits and vegetables and how different components of plants may influence health, revealing significant and somewhat […]

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Concentrating Immunoprotective Phytoactive Compounds from Fruits and Vegetables into Shelf-stable Protein-rich Ingredients.

October 29, 2014

Concentrating Immunoprotective Phytoactive Compounds from Fruits and Vegetables into Shelf-stable Protein-rich Ingredients. Plant Foods Hum Nutr. 2014 Oct 29, Yousef GG1, Grace MH, Medina JL, Neff S, Guzman I, Brown AF, Raskin I, Lila MA. 1Department of Food Bioprocessing and Nutrition Sciences, Plants for Human Health Institute, North Carolina Research Campus, North Carolina State University, 600 Laureate Way, Kannapolis, NC, 28081, USA. Abstract Co-delivery of edible proteins with […]

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