Image © Getty Images / mpessaris

Will 2018 be the year that low FODMAP diets explode?

By Stephen Daniells

The US market for low FODMAP foods aimed at helping IBS sufferers is still small and consumer awareness is low, but companies large and small are targeting a category that could be bigger than gluten-free.

Starting September 6, almondmilk will be available in 4,600+ Starbucks stores as a non-dairy alternative, in addition to soymilk and coconutmilk

Beyond snacks: 'Plant-based' trend takes almonds in new directions

By Elaine Watson

While they are pretty small fry right now in volume terms, emerging application areas for almonds from cultured nut artisanal yogurts, cheeses and desserts, and center-plate savory products to nut-butter-filled bars and ‘Paleo’ pancake mixes, could be...

Cooked food may provide more energy than raw: Study

Cooked food may provide more energy than raw: Study

By Caroline Scott-Thomas

Cooking may increase the energetic availability of food, meaning that energy assessment for food labeling could depend on how a product is prepared, according to new research published in the Proceedings of the National Academy of Sciences (PNAS).

Salmon: Reduce your lead times

Welcome to the GastroLab: IFN introduces the model gut

By Elaine Watson

A model gut designed to help manufacturers more rapidly determine which ingredients will survive the rigors of the digestive tract before spending a fortune on clinical tests has been launched by product development firm International Food Network (IFN).

Fat digestion images point to improved formulation

Fat digestion images point to improved formulation

By Stephen Daniells

Netherlands-based scientists have reported data for the real-time digestion of fats containing ingredients like vitamin D3, insights that could advance the formulation of foods.


Follow us

Expertise Hub


View more


Featured Suppliers