All news articles for September 2017

Picture: GettyImages-piyaset

Taste, texture, nutrition: Formulating with plant-based proteins

By Elaine Watson

Plant-based proteins are creeping into a dizzying array of foods and beverages, from dairy-free ‘milks,’ ‘cheeses’ and ‘yogurts’ to protein bars, chips, powders and meat analogs. But what are they like to work with? FoodNavigator-USA caught up with experts...

Photo: iStock/Michael Jung

SupplySide West 2017

Ingredion launches new ‘slowly digestible’ carbohydrate

By Adi Menayang

Ingredion has launched a new ingredient that will help finished product manufacturers “meet consumer demand for convenient, long-lasting energy in nutritional products,” according to the company.

© iStock/ David Carillet

SPECIAL EDITION: OMEGA-3

Fish oil may help your genes to ward off inflammation

By Tim Cutcliffe

The role of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFAs) in inflammatory diseases involves a diverse and complex set of mechanisms, reports a recent study in Nutrition.

Market report shows growing trend toward integrative medicine

Market report shows growing trend toward integrative medicine

By Hank Schultz

A new market survey from consultancy Pure Branding claims that more and more doctors are incorporating concepts of integrative medicine into their practices, a development that can be seen as good news for the supplement industry.

Follow us

Products

View more

Webinars