French botanicals leader Naturex has emphasised its ambition to be the “world leader in the specialty fruit & vegetable category” by launching an extract range targeting food supplements including gummies.
Food is fun, says the self-described ‘serial optimist’ and ‘crowdfunding Jedi’ behind 500-calorie vegan ‘drinkable supermeal’ Ambronite. But not every eating occasion can be an epic, Mediterranean-style gathering fueled by wine and great conversation,...
Protein has been hot for some years and shows no sign of abating in the near future as diet trends flip in protein’s favour from largely discredited low-fat to lower-carb/higher-protein regimes and a broader health halo around various protein forms.
Two firms that generated a lot of buzz at the IFT show this year were Parabel and Hinoman, which are both selling brand new nutrient-packed ingredients from tiny aquatic plants. But do they have what it takes to give more established players in the plant-based...
Consumers who are seeking to limit their exposure to gluten have another line of defense in a new product released by DSM. Called Tolerase G, the enzyme can serve to break down residual gluten in a meal before it can cause a reaction, the company said.
It’s no secret the peer review system that is supposed to subject academic research to rigorous scrutiny before publication is not perfect, but a [mock] German professor has revealed just how much of a joke it often is.
Daily supplements of Beneo’s Orafti Synergy1 chicory root fiber may support healthy weight management in overweight and obese kids by improving appetite regulation and decreasing food intake, says a study from Calgary University in Canada.
Gala Awards night at Vitafoods Europe, Geneva, Switzerland
200 people from the European and international food and nutrition sectors helped 20 finalists and seven winners celebrate at the inaugural NutraIngredients Awards last night at Vitafoods Europe.
April 8, 14:00 CET: Experts debate hot issues in NutraIngredients omega-3 forum
Are omega-3 fisheries really under threat? How many functional foods have cracked omega-3 blockbuster status? How is the sector recovering from the ‘Brasky effect’? How are developing markets developing? How is the latest research influencing regulation?...
Bursting with nutrients and boasting an impressive growth rate, the future of hemp seed is bright– but what’s the best way for manufacturers to cash in on a product that is connected – mistakenly but understandably – with an illegal drug?
A combination of folic acid and the medication enalapril may be more effective in reducing the risk of stroke in adults with hypertension than the medication alone, according to large-scale research from China.
Mood is often assessed in nutrition research but it is ‘hard to define’ and ‘inherently subjective’, according to the researchers behind a review of mood-measuring methodology.
Foods that help moderate blood sugar activity are gaining more traction with diabetics, the overweight and the obese – with new EU claims backing their promise to control hunger impulses. With 2bn people overweight or obese in the world, and type-2 diabetes...
By 2035 it is estimated that 8% of the global population will be classed as ‘pre-diabetic' – putting them at significantly higher risk of developing full type 2 diabetes. Such startling statistics are ticking bomb for healthcare costs, but could...
Improving the design of functional and finished products by better understanding the role of excipient foods could help increase the bioavailability of functional nutrients, according to new research.
Bacteria that have evolved to help us digest the yeast that give beer and bread their bubbles could also help to fight off yeast infections and autoimmune diseases such as Crohn's disease, say researchers.
Researchers investigating the types of microbes found in foods from different dietary patterns have questioned whether the bacteria in our foods plays a role in the structure and function of our gut microbiota.
Researchers have urged food producers to develop good tasting protein-rich products that are based on foods that the elderly already regularly consume.
Supplementation with finger millet bran may help alleviate symptoms of obesity like oxidative stress, inflammation and gut microbial imbalances, according to mice research published in the British Journal of Nutrition.
DuPont is reaping the benefit of its €5bn 2011 acquisition of Danish probiotics and enzymes giant Danisco, with its nutrition and health division showing 23% profit growth in a “sluggish” world market.
Greater vitamin D fortification of foods and supplementation can help tackle vitamin D deficiencies that remain prevalent across Europe – with Finland a good example of the success of such measures, a review has found.
Enriching bread with nitrate-rich beetroot could help to lower our risk of heart disease by reducing blood pressure and improving blood vessel functioning, according to new research.
Nestlé has developed a method to incorporate amino acids into solid food products for athletes, which avoids commonly associated paresthesia side-effects, according to a new patent filed by the firm.
‘High fibre’ claims are traditionally the realm of bakery products, but has recent growing demand for fibre by consumers resulted in a shift away from bread-based products?
A group of undergraduate students have used synthetic biology to enhance common yeast that yields beta carotene, which could be baked into bread rich in vitamin A.
Fortifying bread with vitamin D2 helps maintain blood levels of the vitamin equivalent to the same dose from a supplement, suggests new data from Finland.
Bread enriched with lupin kernel flour at the expense of wheat flour may reduce blood pressure and boost heart health, says new research from Australia.
A beta-glucan ingredient researched by New Zealand firm GraceLinc
will be making an appearance in a range of bread and brioches by
Italian firm Barilla.
The board of the UK's Food Standards Agency yesterday gave the
go-ahead for the recommendation on mandatory folic acid
fortification be made to health ministers, but it remains unclear
whether the nutrient will be added to flour...
Bread enriched with lupin kernel flour at the expense of wheat
flour reduced energy intake and increased the feeling of fullness,
says new research from Australia that may have important
implications for weight management.
Snacking on bars containing plant sterols and glucomannan could
improve cholesterol levels of both diabetic and non-diabetics, but
had no effect on glucose control, reports a Canadian study.
The Food Standards Agency will tomorrow recommend mandatory folic
acid fortification of bread in the UK, in an effort to reduce the
incidence of pregnancies affected by neural tube defects (NTDs).
Better-tasting and convenient performance foods are attracting
growing numbers of Europeans, many of whom are not sports
professionals, reveals a new report.
A bread fortified with very high levels of vitamin D appeared to be
much better at protecting bone health in elderly people than
bone-building drugs, according to a study presented this week.
A novel source of omega-3 fatty acids, seeds from the South
American plant chia, could soon reach the European market after a
UK scientific panel concludes the ingredient is safe for
consumption.
The market for functional food products has grown steadily for
several years now, focusing primarily on the dairy sector. But
other sectors of the food industry, such as bakery and snacks, are
beginning to see more functional products...
A new energy bar with guarana has been launched by UK confectionery
group Cadbury Schweppes, the first 'mainstream' chocolate bar to
enter the energy market. Boost Guarana is said to offer as much
extra energy as an energy...
A new type of durum wheat allows bakers to make bread without the
need for fatty shortening agents. Good news for those wanting to
shed a few kilos without cutting out the odd sandwich.
More than 60 per cent of nutrition bars tested in a recent survey
failed to live up to their label claims, independent researcher
ConsumerLab.com reports this week
![Typical EU-approved claims: “Consumption of [X] contributes to the reduction of the blood glucose rise after that meal [post-prandial].”](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/1/9/3/8/688391-1-eng-GB/Glycaemic-GI-foods-remain-in-obesity-diabetes-niche-but-claims-are-changing-game.jpg)
