The recent boost in sports nutrition product launches is benefiting functional food ingredient suppliers, among them Kyowa Hakko, whose Sustamine ingredient is featured in a new beverage offering from Champion Nutrition.
Special edition: Protein-rich foods, the next generation
Protein, so trend watchers - and opportunistic protein suppliers - keep telling us, is red hot right now, for all ages and both sexes, covering weight management, healthy aging, sports nutrition, and general health & wellness. But is this just hot...
Research conducted by Health Enhancement Products (HEPI) could pave the way for a completely new breed of algae-based bioactive food and feed ingredients offering novel approaches to achieving healthy cholesterol, boosting immunity and addressing inflammation,...
Special edition: Protein-rich foods… the next generation
Much has been written about the potential of proteins such as pea and canola as firms seek alternatives to dairy and other carbon-intensive - and increasingly pricey - animal proteins. But what about microalgae?
Special edition: Protein-rich foods… the next generation
Protein has never been hotter - at least that’s what the market researchers tell us - and vegetarian proteins in particular are top of the pops right now.
High-protein and high-carbohydrate food and beverages may produce similar satiety responses if the perceived thickness and creaminess are equal, says a new study by Danone.
There is a huge untapped opportunity to drive growth in the US chilled prepared food market with innovative new products offering freshness and convenience, says Bolthouse Farms.
CytoSport, Inc., maker of Muscle Milk, has launched a new protein shake containing BASF’s CLA (conjugated linoleic acid) for women with active, healthy lifestyles.
It’s not enough to have a great-tasting product – manufacturers of meat alternatives must tell a positive production story, according to the maker of an award-winning product taking the Dutch meat-free market by storm.
A Harvard study questioning the value of the Whole Grain stamp is badly flawed and criticizes the scheme for “failing to do something it was never designed to do”, says the Whole Grains Council.
Nestlé has refused to comment on reports that it is working with financial advisory group Rothschild to sell more than $1bn of Latin American assets in an effort to win regulatory approval for its acquisition of Pfizer Nutrition.
Adding flaxseed to rice paper – the wrapper used to make Asian spring rolls – may not only boost the omega-3 and fiber content, but also enhance taste and texture, says a new study from Canada.
A $1million gift to the Monell Chemical Senses Center is aiming to deepen our understanding of salt taste detection and perception, and help the food industry achieve success with reduced sodium products.
Virun CEO Philip Bromley tells Ben Bouckley about the firm’s evolution from drug delivery technology into the beverage sphere, and explains that DHA and EPA Omega-3 oils dominate functional demands from clients.
All stevia glycosides are safe with respect to their genotoxic/carcinogenic potential, says a new review that seeks to silence doubts once and for all about the ingredient’s potential in food and beverage products.
Plandaí Biotechnology - which hopes to take the botanical extracts market by storm with never-before-seen levels of bioavailability - reckons it will be able to supply commercial quantities of its Phytofare citrus limonoid glycoside complex by Q3 2013...
Many successful food brands have a founding myth. In the case of Bear Naked Granola, it is the story of the co-founders offering “breakfast in bed” to the wrong person.
NBTY Inc. has announced the acquisition of Balance Bar Company from Brynwood Partners, its private equity owner. Details of the deal were not announced.
Dried distillers grain, produced during ethanol processing has until now only found use in animal feed. But that could soon change after US researchers developed a way to turn this by-product in to a value-added food grade ingredient.
One of the most interesting new product launches at Supply Side West last week was stress-buster Zembrin, the first patented, standardized and clinically studied extract of Sceletium tortuosum, a succulent plant known by the San people of South Africa...
Engineered using a patent-pending process that re-crystallizes standard table salt to create microscopic free-flowing hollow ‘microspheres’, Soda-Lo can help firms slash sodium and retain their clean labels because it is still listed as ‘salt’ on pack,...
The first wave of products containing a new natural sweetener from oats called OatSweet have hit shelves in the US, and the firm behind it is now in talks with leading food and beverage manufacturers about incorporating it into everything from ice cream...
The Scoular Company has announced a partnership with French company Weishardt to market in the United States a propriety marine collagen ingredient called Naticol.
PL Thomas (PLT) and South African partner HG&H Pharmaceuticals are set to launch the first patented, standardized and clinically studied extract of Sceletium tortuosum, a succulent plant known by the San people of South Africa as ‘Kanna’ that has...
Competition in the spore-forming quadrant of the probiotics sphere is heating up with a new offering from Nebraska Cultures called ProDURA, a strain of bacillus coagulans.
Unilever has added new ‘challenges and wants’ to its open innovation platform, this time seeking help with a stable natural red colour for fruit and dairy, and technologies to reduce sugar in ready to drink teas.
There is a “unique opportunity for high purity EPA as a standalone ingredient” as the omega-3 market becomes more sophisticated, says algal omega-3 specialist Aurora Algae as it prepares to break ground on a commercial-scale production site it claims...
The potential benefits of quinoa may extend to gut health, suggests the first study to report that polysaccharide fractions from the seeds may have anti-ulcer activity.
The number of mergers and acquisitions in the US nutrition, health and wellness market was down by almost 40% in the first half of 2012*, according to Nutrition Capital Network (NCN).
A new form of a classic texturising ingredient could help people to feel full for longer, according to a new proof of concept trial for the proposed ‘anti hunger’ ingredient.
