Snack

Vitafoods 2023 Highlights: The Active Consumer

16-May-2023 By Olivia Haslam

Companies at Vitafoods 2023 saw active consumers as a key target demographic, with exhibitors presenting innovative concepts targeting a wide range of consumers leading active lifestyles.

Increase dietary fibre intake to reduce risk factors for colorectal cancer, say researchers

07-Nov-2022 By Nicola Gordon-Seymour

Eating more dietary fibre may reduce DNA damage to colonic epithelial cells, or colonocytes, by 70% and prevent the onset of colorectal cancer (CRC).

White beetle inspired natural pigment offers replacement for titanium dioxide

28-Sep-2022 By Nicola Gordon-Seymour

Cambridge-based biotech start-up, Impossible Materials, has developed a sustainable cellulose-derived white pigment to replace “unsafe” titanium dioxide (TiO2) across food and pharma industries.

UK ‘one step closer’ to adding folic acid to flour for foetal health

08-Sep-2022 By Flora Southey

A UK-wide consultation on the amount of folic acid to be added to flour to help prevent neural tube defects in the womb is now underway.

Resistant-starch-rich beans and pulses offer prebiotic options for formulators

25-Aug-2022 By Stephen Daniells

Beans and pulses, considered “neglected staple crops” in many regions of the world, are an important source of resistant starches with gut microbiome-boosting prebiotic potential, says a new review.

Puratos acquires THT to cash-in on demand for gut-friendly probiotics

18-Jan-2022 By Nicola Gordon-Seymour

Belgian ingredients supplier, Puratos is to acquire the scientific expertise of THT in a bid to satisfy growing consumer demand for products that promote a well-balanced gut microbiome.

Symrise ramps up product development to support UK food and drink innovation

10-Dec-2021 By Nicola Gordon-Seymour

Symrise has pledged to accelerate product development to support UK dairy, bakery and beverage industries, following the opening of an innovation lab in Bedford last November.

NutraChampion episode 25

LISTEN: Time to go low: GI research pioneer Prof Jennie Brand-Miller on low GI product innovation

10-Dec-2021 By Tingmin Koe

An internationally recognised glycaemic index (GI) research pioneer has provided her tips on how food and nutrition companies can innovate in this crucial area on our latest episode of NutraChampion.

Study: Fast fructose consumption overwhelms the gut and leads to fatty liver

06-Jul-2020 By Nikki Hancocks

A new multi-centre study in mice has explained the mechanism behind how excessive consumption of fructose can 'overwhelm' the gut and lead to fatty liver disease, revealing the importance of fructose consumption timing.

Editor's Spotlight

Microbial minefield? Functional formulation with prebiotics and probiotics

28-Feb-2020 By Nathan Gray

Interest in the use of probiotics and prebiotics as ingredients in food continues to grow, as consumers and industry look for microbiome-friendly foods. But just how doe these ingredients impact food development and, in particular, the texture of foods?

DnaNudge pop-up launch looks to personalise nutrition choices via genetic-based insights

04-Dec-2019 By Will Chu

The world's first in-store genetic test that directs the consumer to make healthier personalised choices, based on their DNA profile is now open in London as a pop-up service.

Case report: Poor diet made teenager go blind

04-Sep-2019 By Nikki Hancocks

A 'fussy' eater's poor diet caused him to go blind at the age of just 17, according to a case report published in Annals of Internal Medicine.

‘Provocative’: Cocoa flavonoids may improve mobility & quality of life for older people

07-Jun-2019 By Stephen Daniells

Flavonoid-rich cocoa supplements may improve biomarkers of heart health, boost mobility, and improve the quality of life for people over 55, suggests a new study.

ENCAPSULATION TECHNOLOGIES: BEYOND SUPPLEMENTS

Delivery by design: How can companies approach delivery systems more rationally?

22-Mar-2019 By Nathan Gray

While there has been an explosion in interest over colloidal delivery systems in recent years there has also been disconnect between primary research and commercialisation, says one expert who believes a novel ‘delivery by design’ approach could speed...

Link between fast food and ‘bad’ cholesterol reinforced

19-Dec-2017 By Tim Cutcliffe

Regular fast food consumption means more calories, less nutrients, suggests research published in Archives of Disease in Childhood.

Whole grain switch benefits weight loss and inflammation - but not gut bacteria

06-Nov-2017 By Nathan Gray

Swapping out refined grains for whole grains does not cause significant shifts in our gut microbes or better insulin resistance – but does result in weight loss, lower food intake, and reduced systemic inflammation, say researchers.

Ganeden bets on inactivated probiotic ingredient for new applications

20-Jun-2017 By Nathan Gray

Probiotic giant Ganeden says its new immune ingredient looks to take the benefits of its validated strain into categories and areas that probiotics cannot be used.

A scientific first: Study highlights potential cardiometabolic benefits of prebiotics

05-Jun-2017 By Stephen Daniells

Supplementing the diet with inulin-type fructans may improve the function of the endothelium in blood vessels and reduce the risk of metabolic disorders-related cardiovascular diseases, says a new study.

Winners revealed: Find out who won out at the NutraIngredients Awards 2017!

11-May-2017 By Nathan Gray

Leading members of the functional food, supplements, and healthy nutrition industry gathered in Geneva this week to celebrate huge successes ... and find out who won out in the battle to become a winner at the NutraIngredients Awards 2017.

Researchers confirm chicory inulin benefits on blood sugar

03-Apr-2017 By David Anderson

Inulin fibre from chicory root's beneficial effects on metabolic risks – including managing blood sugar levels – has been confirmed by new research.

Lotte’s probiotic chocolate success highlights functional potential in Japan

16-Jan-2017 By Oliver Nieburg

Functional chocolate is poised to contribute to market growth in Japan based on the success of Lotte’s Sweet Days chocolate, says market analyst Canadean.

dispatches from HiE 2016

Teff: The next ‘ancient grain’ to make nutrition ripples?

02-Dec-2016 By Annie Harrison-Dunn

The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.

Novel fungi antioxidant l-ergothioneine is safe: EFSA

21-Nov-2016 By Annie Harrison-Dunn

The European Food Safety Authority (EFSA) has said l-ergothioneine is safe for use in food and supplements in a novel food evaluation that settles EU member state fears it may increase the risk of diabetes mellitus and inflammatory diseases like Crohn's...

Nutra futures

Top 10 nutrition start-ups

19-Oct-2016 By Annie Harrison-Dunn

Venture Scanner says 2016 is on pace to be one of the best years ever for health and nutrition start-up investment. We scan the most promising Venture Scanner ventures...

Beta-glucan & fibre: Golden oldies in 2016?

27-Sep-2016 By Kacey Culliney

Simple, recognisable nutrients like beta-glucan and fibre should be on the menu when targeting a new wave of active and positive seniors, say experts.

Higher cocoa chocolate may not mean more flavanols, say researchers

17-Aug-2016 By Oliver Nieburg

The most familiar quality parameter of chocolate – the cocoa solids percentage – has no correlation with flavanol levels, according to a study by the University of Reading.

Soybean by-product tipped as alternative prebiotic

01-Aug-2016 By Annie Harrison-Dunn

By-product Okara, otherwise known as ‘soy pulp’ or ‘tofu dreg’, is a promising novel prebiotic, according to researchers testing the ingredient in a human gut model.

Soluble corn fiber shows bone health benefits for older women

01-Aug-2016 By Stephen Daniells

Doses of soluble corn fiber may boost calcium retention for postmenopausal women by up to 7%, says a new study from Purdue University and Indiana University.

New study explores potential nutritional benefits of Alhydwan seed

11-Jul-2016 By Adi Menayang

Don’t feel bad if you’ve never heard of Alhydwan seed—outside of Yemen on the Arabian Peninsula, it's relatively unheard of.

Healthy chocolate: EU cocoa flavanol health claim ‘should be revised’, say researchers

06-Jul-2016 By Oliver Nieburg

Cocoa flavanols do have cardiovascular health benefits, but more are needed in a single dose than the EU’s approved health claim, say researchers.

Industry Voices - Ewa Hudson, Head of Health and Wellness at Euromonitor International

Emerging markets: Where is the growth in fortified and functional confectionery?

19-May-2016 By Ewa Hudson, Head of Health and Wellness at Euromonitor International

Global business intelligence provider Euromonitor International casts an eye over the global market for fortified and functional confectionery.

Scandinavian solvent-free berry player boasts nutrient boost

18-May-2016 By Lynda Searby

Danish biotech firm Asiros has launched a range of berry powders produced via a patent-pending solvent-free process that protects the nutrients and polyphenols, overcoming the shortcomings of ethanol and water extraction methods.

Product strategy expert says palatinose's 'time has come'

16-May-2016 By Lynda Searby

As consumer knowledge about blood sugar level management builds, low-glycaemic sweetener Palatinose could be about to enjoy its day in the sun, according to author and marketing guru Julian Mellentin.

Olive-sourced hydroxytyrosol effective in biscuits: Study

27-Apr-2016 By Lynda Searby

Olive oil phenol hydroxytyrosol has been shown to be highly bioavailable and to lower oxidised LDL (low density lipoprotein) levels when incorporated into biscuits, suggesting functional food applications could be on the horizon for this EFSA-backed polyphenol.

Barentz backs water lentils for protein

18-Apr-2016

Dutch ingredients player Barentz International has partnered with Floridian biotech start-up Parabel USA to globally distribute ‘water lentil’-derived protein.

Special edition: Protein perspectives

Whistle stop tour: Protein global

24-Mar-2016 By Shane STARLING

Western Europeans are numero uno when it comes to per-capita protein consumption; bread is surprisingly the most popular protein medium; and protein has well and truly invaded the healthy snacking category.

Dried fruit proves plum choice for preventing bone loss, study finds

22-Mar-2016 By Will Chu

A daily serving of dried plums may be sufficient enough to ward off bone loss in older women, a study has found.

Disappointing bioavailablility results for UV vitamin D2 fortified bread

16-Feb-2016 By Louisa Richards

Vitamin D2 from UV-irradiated yeast maybe a cheaper and more ecological way to fortify bread but it shows poor bioavailability in humans, suggests EU-funded research.

Study supports shelf stability of Sabinsa’s probiotic for functional foods

11-Feb-2016 By Stephen Daniells

Sabinsa’s Bacillus coagulans MTCC 5856 is shelf stable during processing and storage of functional foods, says a new study from the company.

BASF hikes vitamin A prices by 20%

08-Feb-2016 By Annie Harrison-Dunn

German chemical giant BASF has announced it will increase vitamin A prices by 20% globally.

Special edition: Microbiome metrics & advances

Beyond microbiota: Prebiotics need hard health endpoints

28-Jan-2016 By Annie Harrison-Dunn

Hard health endpoints, not just changes to microbiota, are needed to secure EU prebiotic health claims and bring fibre intakes up to recommended levels, according to European researchers.

Study: pasta fortified with parsley brought limited antioxidant values

25-Jan-2016 By Adi Menayang

Researchers in Poland fortified pasta with parsley leaves. Though the phenolic level and antioxidant potential of the product was effectively enhanced, the values were significantly lower than predicted.

Mangosteen rind ups 'cheap chocolate' polyphenols by 50%: Research

21-Jan-2016 By Louisa Richards

Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.

Sesame oil reduces TAG, but not cholesterol: Review

18-Jan-2016 By Louisa Richards

Sesame significantly reduces triacylglycerol (TAG) levels, but does not affect cholesterol, according to a review.

dispatches from fie 2015

Organic supplements: The future or a niche within a niche?

04-Dec-2015 By Annie Harrison-Dunn

Nutrition companies are making moves to go certified organic. But does organic hold any weight in the supplements aisle?

Add seaweed to food to improve heart health, Danish researchers urge industry

25-Nov-2015 By Annie Harrison-Dunn

Food manufacturers should add seaweed to help combat cardiovascular disease and related conditions, according to researchers.

exclusive guest article

The state of the health and wellness market in 2015

13-Nov-2015 By Ewa Hudson, head of health and wellness research at Euromonitor International

Is organic still selling? Does the 'natural' trend mean fortified/functional food is now passé? And why are consumers turning their noses up at better for you (BFY) offerings? Ewa Hudson, head of health and wellness research at Euromonitor International,...