Much has been written about the potential of proteins such as pea and canola as firms seek alternatives to dairy and other carbon-intensive - and increasingly pricey - animal proteins. But what about microalgae?
Special edition: Protein-rich foods… the next generation
Protein has never been hotter - at least that’s what the market researchers tell us - and vegetarian proteins in particular are top of the pops right now.
Big interview: Scott Lerner, founder and CEO Solixir
If you’ve trudged around any industry trade shows recently, you’ve probably seen your fair share of prototype product concepts targeting the key ‘need states’ created by ‘modern life’: Wake up! (in energizing oranges and reds), Focus! (in royal purple),...
High-protein and high-carbohydrate food and beverages may produce similar satiety responses if the perceived thickness and creaminess are equal, says a new study by Danone.
There is a huge untapped opportunity to drive growth in the US chilled prepared food market with innovative new products offering freshness and convenience, says Bolthouse Farms.
CytoSport, Inc., maker of Muscle Milk, has launched a new protein shake containing BASF’s CLA (conjugated linoleic acid) for women with active, healthy lifestyles.
A Harvard study questioning the value of the Whole Grain stamp is badly flawed and criticizes the scheme for “failing to do something it was never designed to do”, says the Whole Grains Council.
Nestlé has refused to comment on reports that it is working with financial advisory group Rothschild to sell more than $1bn of Latin American assets in an effort to win regulatory approval for its acquisition of Pfizer Nutrition.
Tipton Mills claims to have launched the world’s first probiotic coffee, which uses a new probiotic developed by Ganeden Biotech, and says one serving contains 10 times as many cultures as a standard probiotic yogurt.
Adding flaxseed to rice paper – the wrapper used to make Asian spring rolls – may not only boost the omega-3 and fiber content, but also enhance taste and texture, says a new study from Canada.
New testing standards for steviol glycosides and caffeine announced by the United States Phamacopeial Convention (USP) will help the formulators of products containing those ingredients cut costs and improve efficiency, a USP official said.
Virun CEO Philip Bromley tells Ben Bouckley about the firm’s evolution from drug delivery technology into the beverage sphere, and explains that DHA and EPA Omega-3 oils dominate functional demands from clients.
All stevia glycosides are safe with respect to their genotoxic/carcinogenic potential, says a new review that seeks to silence doubts once and for all about the ingredient’s potential in food and beverage products.
Deerland Enzymes has launched a novel prebiotic that unlike fiber or carbohydrate-based rivals, is highly effective in small doses, starts working within hours rather than days, and does not cause flatulence.
A leading global food manufacturer is looking for potential partners to pitch novel food ingredients with an anti-obesity effect, in order to create supplements or food additives that enable weight loss.
Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also appeals to the health conscious consumer?
NBTY Inc. has announced the acquisition of Balance Bar Company from Brynwood Partners, its private equity owner. Details of the deal were not announced.
Dried distillers grain, produced during ethanol processing has until now only found use in animal feed. But that could soon change after US researchers developed a way to turn this by-product in to a value-added food grade ingredient.
Organically grown carrots may stimulate the immune system, with ‘more’ organic carrots have more of an effect, says a new study that adds to the debate on the health benefits of organic produce.
Replacing wheat flour with resistant starches may improve the nutritional profile of cookies that are also tastier than ‘conventional’ cookies, says new research.
Using tagatose to sweeten food and drink products has taken a step forward as Korean scientists report the ‘first quantitative data on the relationship between the sweetness of tagatose and sucrose over a range of sweetness levels commonly encountered...
Commercial interest in the role genes play in our risk of developing chronic diseases - and whether we can modify that risk through diet - has never been higher. But firms offering personalised nutritional advice on the back of mail-order DNA tests are...
A new line of financing will help Elcelyx Therapeutics further develop its satiety ingredient Lovidia, the company announced recently. Lovidia, a proprietary blend of GRAS ingredients, is aimed at the dietary supplement and functional foods markets.
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...
The potential benefits of quinoa may extend to gut health, suggests the first study to report that polysaccharide fractions from the seeds may have anti-ulcer activity.
A new form of a classic texturising ingredient could help people to feel full for longer, according to a new proof of concept trial for the proposed ‘anti hunger’ ingredient.
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