A natural surfactant from a South American tree matched the established synthetic Tween 80 for the formation and stabilization of emulsions, says new data from a leading emulsion scientist and collaborators at Nestlé.
Market success of yogurts formulated to be high in fiber and low in sugar could depend on how visible the fiber is in the formulation, suggests data from 700 young educated consumers.
There is a “unique opportunity for high purity EPA as a standalone ingredient” as the omega-3 market becomes more sophisticated, says algal omega-3 specialist Aurora Algae as it prepares to break ground on a commercial-scale production site it claims...
US children drink less milk and more sweetened beverages like soda and sports drinks as they get older, but such drinks do not necessarily replace milk in children’s diets, according to new research published in the Journal of the Academy of Nutrition...
Special edition: The New product development process
Why do Swedes like watery coffee? And why do two thirds of Dutch consumers add milk to theirs? Because they prefer the taste, or because it’s just a tradition?
