Willow Biosciences – one of a clutch of biotech firms producing cannabinoids via biosynthesis rather than extraction – has started strain optimization and process development for commercial production of astaxanthin from yeast using a downstream processing...
Daily tea consumption should be recommended in the upcoming 2025-2030 Dietary Guidelines for Americans, argue scientists and industry stakeholders who point to its safety and a growing body of research supporting health benefits from the Camellia sinensis...
As Americans spend more time at home and are paying acute attention to health and wellbeing, their demands are shifting towards products with specific functional benefits, options to recreate restaurant experiences at home, and an intensified desire for...
Antioxidants found in grain bran (alkylresorcinols) could serve as a natural alternative to synthetic preservatives, helping manufacturers meet demand for cleaner labels, according to a new study by researchers at Penn State University.
Polyphenols specialist Artemis International is rebranding its core berry-based product line and is branching out into other dark-colored botanicals including a unique purple tea. The company is also starting to develop finished formulations.
As more research continues to pile up on the effects of free radicals and inflammation on sports performance, the promise of polyphenols in this arena will only grow, said an expert.
Drinking beetroot juice after exercise can reduce muscle pain and improve recovery, but does not improve real-world performance, according to a study also showing no benefit from antioxidants.
In part two of our IFT 2016 highlights gallery, we explore trends from the showfloor and the education sessions, spanning sprouted grains, stevia blends and natural antioxidants, colors and flavors, to novel sources of protein.
Astaxanthin’s popularity has shown no signs of waning and one expert said there’s good reason. The science backing the ingredient continues to build in scope and power.
Researchers in Poland fortified pasta with parsley leaves. Though the phenolic level and antioxidant potential of the product was effectively enhanced, the values were significantly lower than predicted.
Beverage industry superstar Bai Brands – which hit the headlines this week with the launch of antioxidant-infused Antiwater – has also attracted the attention of plaintiff’s attorneys in California, which claim it played fast and loose with food labeling...
A new study looking at the autumn olive berry (AOB) - branded by a promoter as Lycoberry - has confirmed the rich assortment of proanthocyanidins and alpha- and gamma- tocopherols in the fruit to go with the previously discovered high levels of lycopene. The...
There are strict rules governing nutrient content claims about antioxidants. However, a new lawsuit challenging claims that GT’s Kombucha drinks contain “powerful antioxidants” suggests there is still room for debate over what you can - and can’t - say...
Washington, D.C.-based startup Undone Chocolate is on a mission to combine flavor and health and to succeed it is willing to pay three times more than the premium price for Fair Trade to secure the highest quality cacao beans farm direct.
Food blogger Vani Hari (a,k.a. the ‘Food Babe’) claimed victory on Wednesday after Kellogg said it was “actively testing natural alternatives” to the antioxidant BHT in cereal packaging liners and General Mills said it was “already well down the path...
The tropical fruit with a vibrant red colour and anti-oxidant credentials
Vitamin E tocotrienols from annatto may be better antioxidants than tocopherol-tocotrienol mixtures or alpha-tocopherol alone, suggests a recent study testing infant formula containing omega-3 fatty acids.
A longtime school foodservice supplier of meat enhancer is looking to get its flavorless, tart cherry-based blend—which it claims can increase product yield, extend shelf life, reduce fat content, lower cost and decrease the carcinogenic effect of cooking—into...
Brunswick Labs – the pioneer developer and service provider for ORAC antioxidant values – has launched a new database to ‘open up new dimensions of analysis and understanding’ for antioxidant substances.
A demand-supply imbalance has escalated the prices of natural antioxidants as food preservatives, leading to a trend to blend antioxidants to satisfy consumer demand for natural, says a new report.
Food manufacturers looking to extend shelf life with natural antioxidants have started using blended ingredients in an effort to deal with spiralling raw material costs, according to Frost & Sullivan.
Californian co-operative Sunsweet Growers has tied up with olive polyphenols expert CreAgri to develop a new range of juices containing Hidrox, a potent anti-inflammatory ingredient from olive juice.
PepsiCo brand Tropicana has launched two new US Trop50 varieties, including an innovative juice with tea mix and a red orange juice with 50% less sugar and calories.
The term ‘antioxidant’ should be banished from food labels and replaced with more specific claims about the health benefits of the phytonutrients and other ingredients in question, according to one leading academic.
DuPont Nutrition & Health has launched a blend of plant extracts to protect against oxidation in high-lipid foods and offer a natural alternative to the industry’s traditional synthetic chelator, EDTA.
Industrial by-products from tomato processing contain a significant amount of bioactive compounds that could be used to provide natural and sustainable source of antioxidants for functional food formulation, or to act as preservative ingredients in foods,...
POM Wonderful has branched out into the ingredients supply market with plans to launch its POMx pomegranate polyphenols as a functional ingredient for other manufacturers to use on a global basis.
Researchers at the University of Georgia are exploring whether rosemary or black pepper could tackle mental fatigue as part of a series of studies financed by the McCormick Science Institute.
Baobab – the African superfruit packing an unparalleled nutritional punch – is being tested by a major player in the cereals sector and is set to feature in a clutch of new launches later this year from granola to chocolate covered fruit snacks.
Kemin Food Technologies has developed a natural green-tea based stabilizer for frying oils that can be used instead of synthetic tocopherols and antioxidants to slow oil deterioration, the company has said.
Cocoa powder and dark chocolate has equivalent polyphenol content and greater antioxidant and flavanol content than various super fruits, claims a new study by research scientists based at the Hershey Center for Health and Nutrition.
Strong growth is expected in the global carotenoids market due to increased research into health benefits and consumer interest in natural foods, according to a new report from Global Industry Analysts (GIA).
The French maritime pine bark extract Pycnogenol shows excellent stability against the harsh conditions of the stomach, and should be considered “a good source of phenolic compounds to be utilised for fruit juice enrichment”, says a new study.
Californian organic strawberries could be more nutritious than conventional strawberries, according to a new study published in the online journal PLoS One.
Brazilian research has found that king palm flour, obtained from heart-of-palm processing waste, exhibited higher levels of dietary fibre than cereals such as wheat, barley, rye and sorghum.
Here’s a radical thought for the marketers - the benefits of antioxidants may not be related to antioxidant activity. Last week’s NutraIngredients Antioxidants Conference suggested some tough choices are ahead.
The anti-microbial and antioxidant activity of compounds derived from onions may slow spoilage of foods by inhibiting the growth of bacteria, says a new study from Spain.
The common food gum CMC may mask the bitter taste of polyphenols and allow the formulation of foods for delivering the antioxidant compounds, suggests new research.
Soybean lecithin coated with a biopolymer may provide an encapsulation technique for a range of ingredients, according to a study from an international team of researchers.
Timber! The latest axe blow from EFSA has fallen, and this time it has taken one of the biggest trees in the nutrition forest: Antioxidants. But let’s not mourn the loss of the tree; let’s look forward to the new opportunities a clear view of the sky...
After purple tomatoes, black garlic and golden kiwi fruit Israeli scientists now propose that rust-colored and black chickpeas are antioxidant-rich and could be functional food ingredient.
Formulating foods with the common hydrocolloid carboxymethylcellulose (CMC) may mask the bitter flavour of health-boosting polyphenols, says new research.
A carnosic acid-rich extract from rosemary may extend the shelf-life of sunflower oil, and perform better than synthetic preservatives, says a new study.
