Health & Wellness

Flax, with its nutty and toasted flavor profile, is particularly suited to fortifying baked goods, where specialty flax ingredients can also help improve volume, sheetability and shelf life, according to the Flax Council of Canada.

Canada first to approve flax cholesterol claim

By Maggie Hennessy

The Flax Council of Canada has received approval for a health claim linking ground whole flaxseed to lower cholesterol from Health Canada’s Food Directorate, paving the way for more development and potential demand for food and beverage products incorporating...

Four crickets provide as much calcium as a glass of milk and dung beetles contain more iron than beef, says the project's leader. Photo credit: Just Walk Away Renee

Are 3D printed insect snacks the taste of the future?

By Annie-Rose Harrison-Dunn

Hurdles in food safety, taste and consumer acceptance await on the London South Bank University’s quest to join two big food innovations: 3D printing and insect-based ingredients.

Jarrow Rogovin calls for probiotics groups to come together to build science and win claims

Live from Probiota 2014

IPA calls for fresh global alliance in probiotics

By Shane Starling in Amsterdam

The founder of the International Probiotics Association (IPA) has called on the Global Alliance for Probiotics (GAP) to work with it to develop the science and dossiers that can win health claims in Europe and elsewhere.

Is Powerbar in for a face lift?

By Maggie Hennessy

This week Nestlé announced the sale of its sports nutrition business under the Powerbar and Musashi brands to Post Holdings. As the aging brand assumes new ownership, industry experts to weigh in on whether Powerbar will get an update to stay relevant...

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