News & Analysis on Food & Beverage Development & Technology
Dispatches from IFT
Manufacturers of everything from nutrition bars to salad dressings, pasta sauces and margarine are seeing encouraging results using soybean oil developed by Monsanto and Solae rich in the omega-3 fatty acid SDA (stearidonic acid).
Egg replacement is an up and coming trend for food manufacturers – for food safety and improved functionality – as well as to cut costs, according to Harmony Villemin, a project manager with Ingredia Group.
Special Edition: Functional Food Trends
The birthplace of functional foods, Japan, continues to be the world’s most robust with 38.4% of a global functional food market of $24.22bn (€16.75bn), according to a Leatherhead report utilising tight functional food definitions.
The addition of whey protein may boost the textural properties of low-fat yoghurt to levels comparable with its full-fat counterpart, according to new research.
PepsiCo is planning to trial a new mid-calorie cola drink with 60 per cent less sugar in the US this summer.