As more brands incorporate nutritional ingredients into foods and beverages to meet consumer demand for functional foods, one probiotic expert discourages the practice for brands formulating for children and teenagers.
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...
Lab rats with metabolic syndrome fed a diet supplemented with a full spectrum palm tocotrienol complex showed improvements in blood pressure, blood lipids and liver health, says a new study from Monash University Malaysia.
Technological advances are having a big impact on the APAC supplement and functional food industry, with the most innovative firms enjoying "a major boon” as more consumers go online for advice and to make purchases.
California-based Concentrated Active Ingredients and Flavors (CAIF), a specialist in food ingredients from Latin America, is partnering with Brazilian ingredients firm Duas Rodas to increase the latter’s presence in the North American market.