Gelatine should be seen as a functional ingredient for use in ‘better for you’ products, according to gelatine supplier Rousselot.
Consumers are starting to differentiate between carbohydrate types as more than 50% of participants making a distinction between ‘good’ and ‘bad’ carbs in a 5000-strong study shows – with important implications for industry.
Parents are more likely to seek out ‘natural’ food and drinks than consumers without children highlighting a growing opportunity for formulating with natural ingredients, suggests study.
Dutch start-up Nutrileads has secured seed financing from four investors including DSM, which it plans to use to develop an immunity ingredient previously developed by Unilever.
Not so long ago, pundits were predicting that the high-purity stevia extracts market would be worth a billion dollars as manufacturers ditched artificial sweeteners and embraced ‘all-natural’ alternatives.
Producers of food-grade insects will submit a novel food application as soon as the new regulation passes into force, the International Platform of Insects for Food and Feed (IPIFF) has pledged.
Over 30 trade-association led campaigns promoting everything from olive oil to fresh meat have been named the recipients of the latest round of EU funding for agri-food products.
Phytosterols and inulin added to soya milk has a more beneficial effect on low-density lipoprotein (LDL) cholesterol than soya milk alone, according to a study.
The UK's Committee of Advertising Practice (CAP) has changed rules to allow firms to target obese adults for the first time with ‘responsible lifestyle weight loss programmes’.
Irish dairy and ingredients giant Ganbia is acquiring Californian protein bar specialist thinkThin for $217m (€200m), as it boosts its bar presence.
Could sausages fortified with antioxidants reduce the occurrence of colon cancer – and bring meat out of the negative spotlight after a WHO report classed processed meat as carcinogenic?
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, tells us what the state of the health and wellness market is in 2015.
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.
Symrise said strong demand in all regions has significantly boosted earnings, as it reported a 29% rise in sales for the first nine months of 2015.
The medical case study of a man rushed to intensive care with severe potassium deficiency has brought the issue of energy drinks and hypokalemia back into the spotlight.
Equipping participants with micro-cameras would improve the accuracy of dietary intake assessments and strengthen confidence in results, researchers behind a pilot study have said.
French industry group, ANIA, is asking the public's opinion on what it wants from manufacturers and retailers in a bid to bridge the gap between consumers and industry and counter the culture of ‘food-bashing’.
Just one tomato could provide the same amount of resveratrol as 50 bottles of red wine or the same amount of genistein as 2.5kg of tofu, say researchers.
It's not just taste and texture perceptions that change for older consumers but their social experience of food too - yet research is lacking and food manufacturers are missing out as a result, say Dutch scientists.
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.
Leaders in R&D, marketing and business strategy who are passionate about innovation and growth come together at Food Vision in Can...
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