A new inulin-propionate ester (IPE) ingredient may increase appetite-reducing hormones and make people feel fuller, according to research published in the journal Gut.
From spice to unusual flavour combinations, Canadean reveals its predictions of the biggest trends in food and drink in the year ahead.
The Malaysian government says it is assessing what action it should take to address ‘no palm oil’ labels in France and Belgium, the legal grounds for which have come under scrutiny.
Functional food specialist Dr Zak’s has developed a high-protein bagel and has flatbreads in development as it looks to stretch its offering in a niche market, its managing director says.
Nitrate from leafy greens may thin the blood and help oxygen circulate around the body more efficiently, according to one of three studies conducted by the University of Cambridge and Southampton.
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
Food Information for Consumers (FIC) legislation should allow manufacturers to choose whether to label ingredient origins to avoid costly, complicated and unnecessary changes, say suppliers.
Next year will be the year of dairy for stevia launches, PureCircle says as it launches a stevia ingredient specifically formulated for the category.
Finland’s VTT research centre has developed processing technologies and recipes for the faba bean – up to now little-used in human food – which deliver high-protein, gluten-free alternative breads, pasta, snacks and other products.
Labour is about to set out its plans for improving public health if elected next year and while tougher regulation can be expected, sugar and fat taxes will not be part of the mix, it has emerged.
Agricultural and agro-industry waste could serve as an important alternative source of vegetable oils and bioactive ingredients for functional foods, according to new research.
The global functional food market is forecast to reach $54bn (€43bn), an increase of 25% compared to the last available data from 2013, says Leatherhead Food Research.
Future food and nutritional products could use the enzyme AMPK to mimic the effects of exercise on metabolism, Nestlé researchers have claimed.
Seaweed is well-researched, sustainable and effective, according to an expert. So what is stopping it from really taking off as a salt replacer?
Mandatory salt reduction may save more in healthcare costs than the current voluntary system, say the authors of a study published in Value in Health.
The EU’s central science agency has rejected a health claim submission linking prunes (Prunus domestica L) with normal bowel function in under-3s for a lack of infant-specific data. A carbohydrate-based claim was also rejected while zinc and selenium submissions won positive opinions.
Plant-derived foods have been suggested as preferable to those of animal origin from an environmental perspective as well as for health – but nutrient density must be taken into account, suggests a new study.
Evolva - the Swiss ‘synthetic biology’ company developing stevia, vanillin, and other ingredients via microbial fermentation - is to acquire San Diego-based Allylix to create a “true powerhouse in yeast-based fermentation technologies”.
Following a Mediterranean style-diet may be better at cutting obesity rates than following diets that involve continually counting calories, say researchers in the UK.
Malnutrition is costing the global economy $3.5 trillion (€2.8trn) a year in both the developing and developed worlds, the biggest ever global survey of nutrition has concluded.
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