Global nutrition giant Archer-Daniels-Midland is adopting an “ambidextrous” approach that relies on improved productivity and innovation to drive short- and long-term growth across its business and offset ongoing softness in its nutrition segment, according...
New research into milk fat globule membrane (MFGM) suggests early exposure to these nutritional components contribute to the long-term structure and function of the brain.
Food and beverage companies should incorporate functional ingredients into products that consumers are already familiar with, instead of attempting to change their dietary habits when introducing healthier products.
The two nutrition majors are founding investors in the precision fermentation outfit, which is edging closer to releasing its first animal-free dairy protein.
Oats have well and truly earned their place in the small but growing plant-based ice cream sector, according to new data. But brands still must elevate consumer expectations of texture.
Researchers developed a novel probiotic fruit yogurt to test how the addition of loquats, tropical fruits with a sweet and tangy flavor, affected the functional and sensory properties of cow's milk yogurt. The results were 'remarkably positive'...
Japan dairy company Megmilk Snow Brand believes that it can overcome the strong competition in China’s healthy ageing market through product quality and science-backed evidence, although it admits the process “might take some time”.
Ice cream makers could innovate with emulsifier-stabilizer blends if they wish to avoid paying a premium for single-ingredient options such as LBG, claims Palsgaard’s Claus Prior Hansen.
Plant-focused diets, such as that recommended by EAT- Lancet to address environmental sustainability, may place consumers at risk of various micronutrient deficiencies, according to professor Sarah Bath from the university of Surrey.
Consuming oral nutritional supplements rich in protein, vitamins, minerals, and fructo-oligosaccharide (FOS) has shown to improve nutrient intake in children who are picky eaters, as compared to those who only received dietary counselling, a 90-day Abbott...
Dairy milk provides a unique collection of nutrients and the impact of its production on the environment represents a ‘compromise’, the study suggests.
People who consumed foods with medium and high levels of live microbes had better health markers, including decreased blood pressure, BMI and insulin levels, says a recent study published in the Journal of Nutrition.
In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.
Found in the forests of South and South East Asia, the Madhūka flower provides a versatile ingredient that can be used as nibs for cereals, snacks and museli, as powder for coffee and milkshakes, and as tea. Now, ōForest, a new brand, is bringing it to...
As shoppers seek more bang for their buck, research carried out by Fonterra’s health and wellbeing B2B brand Nutiani highlights the role of science-backed functional ingredients as a means to add value to nutrition products.
FrieslandCampina Ingredients said that consumer-led demand for prebiotics and the importance placed on gut health in Australia led the company to file for regulatory approval of its GOS prebiotic ingredient.
Feed additives have a role to play in busting methane emissions (CH4) but current FDA policy is preventing US farmers from gaining access to such tools, says a leading expert.
Alt dairy products – from plant-based beverages to precision fermentation-derived spreads and cheeses – may be here to stay, but with growing consumer expectations comes the need for better flavors, textures and nutritional value.
The company’s three-in-one ingredient brings the benefits of protein, probiotics and prebiotic cultures and offers product manufacturers a holistic solution for the performance and active nutrition market.
A prebiotic being used by pharma giant Bayer has “game-changing potential” due to its ability to negate common side effects, claims supplier NutriLeads, which is reporting growth in key APAC markets.
The role of governments is crucial to introduce affordable proper nutrition to mass consumers via the fortification of staple foods, particularly in countries with large populations such as India and China.
Netherlands-based Caelus Health has received a letter of no objection from the US FDA regarding the GRAS (generally recognized as safe) status for a next-generation microbe.
Kirin’s is expected to double down on Blackmores’ R&D capabilities and new product development in the wake of its $1.2bn deal, according to exclusive insights from the Japanese giant and industry experts.
The news that Marlow Foods, parent company of the popular meat-free brand Quorn, will make its mycoprotein available to food and beverage manufacturers got us thinking how the ingredient could stir up the dairy alternatives market.
As the market matures, producing dairy alternatives that are nutritiously similar to traditional dairy is no longer optional, according to the ingredients specialist.
FrieslandCampina Ingredients is today launching a new formulation which combines the benefits of whey protein, prebiotic galacto-oligosaccharides (Biotis GOS) and probiotic cultures to support athletic performance and holistic health.
The company’s functional ingredients for alt dairy products such as plant-based yogurt contains four starter cultures and five ready-to-use consumer concepts and aims to close the gap in taste, texture and nutrition.
Calcium enriched in a Lactobacillus-based postbiotic system is associated with higher levels of bioavailability as compared to calcium citrate, while a calcium-enriched yeast-based postbiotic does not influence calcium absorption, according to a new study...
The gut microbiome is one of the most important factors in shaping human health. But how is our knowledge around the microbiome developing and changing in today’s landscape? Danone North America’s Miguel Freitas talks the challenges and opportunities...
ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.
Consumption of probiotics and calcium via yoghurt may play a role in mitigating weight gain during menopause, a newly published cohort study involving over 35,000 women suggests.
The Dutch dairy co-op has significantly bolstered its production capacity for lactoferrin with the unveiling of a dedicated manufacturing plant in Veghel, the Netherlands.
A new category of shelf-stable, probiotics-fortified dairy products can be unlocked thanks to novel microencapsulation technology. ‘This is pretty much virgin territory’.
From fusion cuisine to contrasting textures, we look at what are 2023’s common flavor trends for the foodservice industry, as identified by some of the sector’s most respected players.
As CPG brands look to innovate in the plant-based meats category, they often meet a host of formulation challenges, including ensuring products have a similar taste, texture, and appearance as their animal-based counterparts. At Natural Products Expo...
Collated literature concludes that consuming whey protein could have beneficial effects on postprandial and glycaemic responses in the short-term, as well as on arterial wall integrity, suggesting their potential to prevent and treat type 2 diabetes (T2D)...
The ingredients supplier has joined forces with Spanish food tech start-up Cubiq Foods aimed at accelerating healthier, more sustainable and better-tasting plant-based food solutions.
Dairy Farmers of America (DFA) believes the product, developed alongside Good Culture, is the first lactose-free, long-life fluid milk on the US market to combine the nutritional benefits of dairy with microbiome-boosting probiotics.
Microbiome biotech company has announced a partnership with Johnson & Johnson Consumer Inc. to develop next-generation probiotics and prebiotics, aimed at supporting infant and maternal immune health.
Making cream cheese isn’t cheap or easy, but developments in ingredient solutions should convince more dairies to enter what is looking like a booming market.
Prebiotics could improve the composition of gut microbiota in pregnant women, but did not show robust effects on glucose and lipid metabolism, a new RCT has reported.
Macro trends, including the COVID-19 pandemic and the cost-of-living crisis, are driving uptake of products claiming to be both healthy and indulgent, according to ingredients suppliers.
Following the identification of dietary patterns from a cohort of Japanese older adults, cognitive function was significantly higher in the protein balanced (PB) group compared to the high carbohydrate (HC) group, a new cross-sectional study finds.
The US-based nutrition giant opened a new production facility in Valencia, Spain to help meet rising global demand for probiotics, postbiotics and other products that support health and well-being.
Australia’s milk powder manufacturer ProviCo says that demand for specialised nutrition across different life stages has been growing and it is hoping to cater to such demand by utilising its expertise in milk protein fractionation.
The multinational dairy co-operative has outlined three global trends, with fusion cuisine, hybrid foods and plant-based alternatives taking center stage.
