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Special edition: functional foods

Functional Foods: The end of the processed foods era?

By Peter Wennstrom

To understand Functional Foods you must see it as a strategy to add value to processed foods, says the president and founder of the HealthyMarketingTeam, Peter Wennstrom, in this guest article.

Mellentin:

Special edition: Functional foods

Phood booed: Why big pharma fails at functional food

By Julian Mellentin

Faced with mounting difficulties in their drug businesses, many pharmaceutical manufacturers are looking at getting into functional foods and beverages, notes food marketing expert, Julian Mellentin in this guest article.

Kombucha is typically made by fermenting tea with a mixture of live bacteria and yeast, so using brewed organic coffee as a base brings something new to the category, says Reed's

Reed's CEO: Mainstream supermarkets are embracing kombucha now

By Elaine Watson

While mainstream food retailers discovered kombucha later than their counterparts in the ‘natural’ channel, they are playing catch-up now, says natural soda maker Reed’s, which entered the market in 2012 with its Culture Club kombucha range and now claims...

synthetic biology firm Evolva to buy Allylix for stevia, flavors

Synthetic biology pioneers team up to create 'powerhouse in yeast fermentation technologies'

Evolva to expand microbial fermentation empire with acquisition of Allylix

By Elaine Watson

Evolva - the Swiss ‘synthetic biology’ company developing stevia, vanillin, and other ingredients via microbial fermentation - is to acquire San Diego-based Allylix to create a “true powerhouse in yeast-based fermentation technologies”.

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