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.
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.
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 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.
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.
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.
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?
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.
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.
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...
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.
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.
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.
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.
Are you researching the latest state-of-the-art developments related to prebiotic, probiotic and microbiome science relevant to human health, well-being, consumers and industry? If so, we would like to hear from you.
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.
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.
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...
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...
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.
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.
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.
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.
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 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.
Dutch ingredients player Barentz International has partnered with Floridian biotech start-up Parabel USA to globally distribute ‘water lentil’-derived protein.
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.
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.
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.
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.
Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.
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,...
People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals.
Eating a bowl of porridge oats a day could alter gut microbial functions, according to Scandinavian researchers who have tipped the ingredient as a possible prebiotic.
Beneo’s isomaltulose ingredient is winning over endurance athletes with its steady carbohydrate energy supply, but what next for the ingredient, and what about reports of GI discomfort?
