News & Analysis on Food & Beverage Development & Technology
A new CoQ10 product, said to be more bioavailable than the commonly marketed crystal form, is set to open up a number of food and drink applications for the ingredient, already booming in supplement form.
Food developers meeting the constant challenge to disguise the aftertaste of artificial sweeteners will gain from new research that finds certain 'tastants' block the natural taste 'off-switch'.
All round gains in flavours, speciality, and dairy ingredients help Irish ingredients group Kerry face "highly competitive trading conditions" and contribute to the 12.8 per cent rise in first-half profit.
A new clinical study has re-ignited the fiery debate over dairy intake and weight loss, claiming obese adults can eat four servings of dairy every day and still lose as many pounds as those with a low-dairy intake.