Algae-fueled company TerraVia has selected a $20m stalking horse bid from Dutch ingredients supplier Corbion in an auction for the bulk of its assets, according to documents filed with the bankruptcy court on Tuesday.
After almost 15 years in business without generating a profit, algae ingredients pioneer TerraVia has filed for bankruptcy protection under Chapter 11 and subjected itself to a competitive bidding process, with ingredients supplier Corbion entering the...
Fruit d’ Or has announced approval by Health Canada for the omega-3 and omega-6 content of its multifunctional cranberry seed oil ingredient. The approved claim wording includes “for the maintenance of good health.”
An intriguing study has linked three long chain fatty acids, including ALA and SDA, to the health of a structure in the brain and the effect on ‘fluid intelligence’ in older subjects.
While other irons in TerraVia’s fire are a little warmer right now, its much-anticipated algae butter - scheduled for commercial launch in early 2018 - has “the potential to be a blockbuster,” according to CEO Apu Mody.
General Mills plans to use a sweet, nutty-tasting grain that it claims is more environmentally friendly than conventional wheat in its Cascadian Farm organic brand.
When it comes to weight management not all calories are created equally – especially when they come from omega-3 and omega-6 fatty acids, according to an editorial in the online journal Open Heart.
Ironically, perhaps, just as open innovation is fostering a more open and collaborative culture in the notoriously secretive world of food R&D, consumers are becoming increasingly suspicious of scientists ‘meddling’ with their food, says Cargill’s...
Seafood checks many of today’s on-trend boxes, including being high in lean protein and omega-3 fatty acids, sustainable, natural and minimally processed – yet consumption of it in the US continues to fall, prompting manufacturers and public health advocates...
Dow AgroSciences is a step closer to commercializing oil from canola plants bred to produce meaningful amounts of the coveted long-chain omega-3 fatty acids DHA (3.7%) and EPA (0.7%), which are currently only found in fish, fungi or microalgae, according...
Eating healthy shouldn’t be hard, but all too often it is – in part because superfoods frequently are sold in large containers and inconvenient formats that can be daunting to category newcomers, according to a health food industry veteran.
Consumer feedback on Solazyme’s new high-oleic algae oil reveals high acceptance levels, with 98% of healthy oil purchasers sent samples for at-home testing reporting it had a ‘pleasant or no aftertaste’, 87% agreeing it had a ‘cleaner taste than other...
Given the recent concerns surrounding safe supply of chia seed coupled with rising consumer demand for minimally processed ingredients, Anne Brown, general manager of Glanbia Nutritionals’ Next Generation Grains processor, says manufacturers can’t underestimate...
The concept of a healthy diet is one that continues to evolve—as special diets gain more attention and consumers become more attuned to ingredient lists, the role of animal vs. plant fats and the growing fervor surrounding what’s considered natural.
Verde Media Group is moving forward with construction of a pilot plant in Asia that will validate its production technology that the company said will yield lower cost omega-3s from heterotrophic algae.
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A lot of food manufacturers are not happy with FDA proposals to revoke the GRAS status of partially hydrogenated oils (PHOs). Meanwhile, the soybean industry is urging the agency to hold off until larger quantities of new high oleic soybean oil are available....
A diet supplemented with beverages formulated with DHA-rich omega-3 oil may significantly improve HDL cholesterol, triglycerides, and blood pressure, says a new study.
For the latest edition of FoodNavigator-USA’s What do you do? series, we caught up with Bunge Oils North America's head of innovation for a (slightly over) 60-second interview on what he’s learned from 23 years in lipid research and innovation, the...
Pistachios – most associated with snacking in the consumer’s mind – could be finding their way into many a food product as an ingredient over the next few years, says the executive director of the American Pistachio Growers, as production is set to double...
A review of more than 72 clinical studies has raised further questions over current guidelines relating to fat intake - which generally restrict the consumption of saturated fats and encourage consumption of polyunsaturated fats to prevent heart disease.
Production of omega-9 canola oils from Dow AgroSciences' patented Nexera seeds has surged 250% since 2011 as food manufacturers continue to seek healthier alternatives to oils high in trans- and saturated fatty acids, says Dow.
‘Nutrition and Health’ was the best performing section within BASF’s ‘Performance Products’ division in 2013, posting a 7% gain on 2012 to push through €2bn in sales for the year.
Kraft Foods has vigorously defended the way it labels its Crystal Light lemonade and iced tea mixes after receiving a letter from the Center for Science in the Public Interest (CSPI) threatening legal action if it does not stop promoting them as ‘natural’.
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Organic milk contains significantly higher concentrations of heart-healthy omega-3 fatty acids compared to milk from conventionally-managed dairy cows, US researchers have found.
Canola oil is now generally recognized as safe (GRAS) for use as an ingredient in infant formula marketed in the US following a successful application from Danone Trading B.V.
What’s in Tate & Lyle’s innovation pipeline? That’s top secret, says Karl Kramer, “but we are working on some completely new, completely novel ingredients and exciting technologies. We’re not interested in me-too products.”
Interview: Samy Jandali, VP Nutrition & Health, North America, BASF
Chat to any major ingredients supplier at a trade show and you can expect to hear liberal use of buzzwords from ‘partnership’ and ‘collaboration’ to ‘open innovation’ says Samy Jandali.
The addition of the medium chain fatty acids to palm olein may help to widen its potential uses in food formulation whilst producing oil with better nutritional quality, according to new research.
Long chain omega-3s from marine sources may reduce the risk of heart disease, but alpha-linolenic acid (ALA) from plant sources offered no such benefits, says a new study from Denmark.
The next generation of healthier soybean oils are impressive, but they will not blow high oleic canola out of the water, Dow Agrosciences has predicted.
The next generation of soybean oils will give the food industry a cost-effective and healthier alternative to partially hydrogenated vegetable oils (HVOs) with flavor and stability current alternatives cannot deliver, according to biotech giants Monsanto...
Dow Agrosciences is confident sales volumes of its omega-9 mono-unsaturate-rich oils will triple in the next two-to-three years as manufacturers making everything from breakfast cereal to microwave popcorn try to cut saturated fat.
A new non-hydrogenated icing shortening product for bakery goods contains 25 per cent less saturated fat than high palm content alternatives, claims manufacturer Richardson Oilseed Limited.
Increased intakes of trans fats may reduce a man’s sperm concentration, a measure of fertility, according to new findings from Harvard School of Public Health.
An independent panel of experts has determined that Aker BioMarine Antarctic’s Superba Krill Oil is generally recognized as safe (GRAS) for use in food and beverages.
Milk fats, used as ingredients in confectionary and bakery, could be enriched with compounds called diacylglycerols which may aid weight control, according to a team of Dutch researchers.
Salt plays an important role in governing the structure and textures of lipid emulsions, due to electrostatic interactions between sodium chloride and lipid particles, according to new research.
Bunge North America has said that it will more than double the capacity of its canola processing plant at Altona, Manitoba, as part of an expansion plan across the company’s four plants in Western Canada.
Sustainable, healthy, cost-effective cocoa butter equivalents may be produced from enriched sunflower oils, and enable formulation of chocolates with higher melting points.
A new study suggests that a deficiency in alpha-linolenic acid (omega-3) coupled with a chronic excess of linoleic acid (omega-6) could lead to ‘inherited obesity’.
Processed foods will play an important role in helping consumers meet new recommendations for essential fatty acids without increasing energy intake, says Unilever Nutrition VP.
A modified nanoparticle from corn can be used to extend the shelf-life of food products and preserve their health benefits by delaying oxidation, according to new research.
Walnut users and growers are preparing to celebrate a good harvest, according to the California Walnut Commission (CWC), following the release of promising USDA crop estimates.
