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Food Vision, 18-20 March 2015, Cannes France - WRBM - Food Vision

08-Dec-2014 - Leaders in R&D, marketing and business strategy who are passionate about innovation and growth come together at Food Vision in Cannes to debate the sources of sustainable growth and profitability in today's global nutrition, food & drink markets. Food Vision...
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A New Dimension of Naturalness for your beverages - Symrise AG

27-Nov-2014 - Fruits, roots, seeds, barks, herbs, blossoms and nuts. Nature offers plenty of ideas for inspirational beverage concepts, whether it’s carbonates, teas, juices or alcoholic beverages. Consumers love the taste of nature. And naturalness is generally popular around the world, both in...
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Performance and Nutrition : A solution to replace palm oil - Corman

26-Nov-2014 - Lots of consumers, NGOs and media coverage have been ferocious against palm oil recently, with controversies about environmental and nutritional impacts. Despite efforts to promote sustainable production, pressure is still strong to remove palm oil from food products.This creates huge...
Download now!Technical / white paper

EFSA: Sensus inulin proven impact on blood glucose - Sensus

21-Nov-2014 - Increasing studies support the importance of reduced glycemic response within our diet. Inulin has proven effects on reducing glycemic response while replacing sugars. In fact, EFSA has acknowledged that inulin has an effect on glycemic response.
Download now!Technical / white paper

Bakery study: consumers ready for healthier products - Sensus

01-Nov-2014 - Based on a consumer survey, Sensus has discovered that the demand for healthy, good-tasting food is on the rise and that consumers are willing to pay a premium for it. A growing number of consumers is health-conscious and increasingly seeking...
Download now!Technical / white paper

Worldwide Sodium Landscape: The world according to salt - Tate &. Lyle

29-Oct-2014 - Discover the opportunities and challenges of producing lower-sodium foods that deliver on taste. See the complete picture of the state of global sodium consumption and learn about sodium-reduction initiatives in countries around the world. Learn more when you read the...
Download now!Technical / white paper

Beauty From Within - Fortitech® Premixes by DSM

15-Oct-2014 - Nutricosmetics are giving consumers new and exciting ways to achieve healthier-looking skin, hair and nails. Discover how you can drive new sales by fortifying beverages, confectionaries and more with custom nutrient premixes from Fortitech® Premixes.Any nutrient. Any application. Anywhere in the...
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Govanil™, your cocoa powder & chocolate partner - SOLVAY AROMA PERFORMANCE

01-Sep-2014 - Govanil™ range is an innovative functional solution based on a vanilla flavor. It boosts the taste of all cocoa powder and chocolate applications thanks to its combined intensity and long-lasting sweet note.As Food manufacturer, it brings you superior functional properties that...
Download now!Technical / white paper

Harness the benefits of Chlorella - Allma

03-Nov-2014 - Chlorella is the ingredient of the future. It is sustainable, allergen-free and a natural vegetarian source of amino acids, minerals, vitamins and other phytochemicals. Allma, based in Portugal, supplies the highest quality sun-grown Chlorella powder. Through Allma, companies can access the best...
Download now!Technical / white paper

50% sodium reduced meat products? It is possible! - Jungbunzlauer

20-Oct-2014 - Are you struggling to reduce sodium substantially in meat products without compromising taste and microbiological stability? Discover a combination of smart and easy to use solutions, including the first stable, sodium reduced curing salt substitute.
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Collagen Peptides – Protein delivery can be so easy - Gelita AG

14-Oct-2014 - PEPTIPLUS® – Performance peptides for fitness and shapeCollagen is an important protein source, providing the nutrients required for the many processes that take place in muscles and cells. With PEPTIPLUS®, GELITA offers pure collagen proteins which can be used in...
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YASO by Fitorex, a unique sprouted form of soya, a unique source of proteins - Faravelli Group

07-Oct-2014 - YASO® is a sprouted soya raw material, germinated, processed, pasteurized and packaged using FITOREX patent-protected process, having a neutral aroma and flavour.  A source of highly digestible and complete protein, fiber.Available as sprouted whole soya beans, or in paste form (ground),...
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Cleaner, Simpler Label Solutions from Kalsec® - Kalsec®

25-Sep-2014 - Consumer demand for wholesome foods and cleaner, simpler labels is driving food manufacturers to replace artificial and “chemical sounding” ingredients with natural alternatives. The ingredient list on a food or beverage product influences 1 out of 2 consumer purchase decisions.1...
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Strategic Nutrition for Healthy Aging - Fortitech® Premixes by DSM

21-Jul-2014 - People everywhere are living longer and stronger — and looking to nutrition to help stave off inflammation, osteoporosis, vision loss and other health conditions. Satisfy their need by fortifying your products with custom nutrient premixes from Fortitech® Premixes.Any nutrient. Any...
Download now!Data sheet

Baking Science into Success with Dow - Dow Pharma & Food Solutions

08-Jul-2014 - Dow Pharma & Food Solutions offers a broad range of ingredients for the bakery market. This white paper reports on experiments carried out in the first half of 2014 investigating how our METHOCEL™ and WELLENCE™ gluten free portfolios help to...
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Convenient all-in-one blends for imitation and processed cheese products - Emsland Group

07-Jul-2014 - Our reduced and casein-free blends make analogue cheese products consumer appealing and cost effective. All-in-one Emcheese®-Mor works on your current equipment and processing parameters. • Improves textural and physical characteristics compared to casein-based products• Eliminates effects of casein price volatility• Reduces...
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Gluten-free solutions in bakery products – experts share their findings - Beneo

23-Jun-2014 - Consumers today want tasty, healthy, clean label or natural derived products. Combining this with a growing group of gluten-free eaters is quite a challenge to the food industry. Formulating tasty, gluten-free baked goods can be made easier when experts share...
Download now!Technical / white paper

Global Regulatory Trends & Recent Provisions - Leatherhead Food Research

16-Jun-2014 - With ever-changing food regulations and a different focus in different countries/regions, it is difficult to identify global regulatory trends. However, due to the increasing obesity problem worldwide and the newly-established mandatory nutrition labelling in the EU, it appears that informing...
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Obesity and health: the big fat, sugar and salt debate - WRBM

13-Jun-2014 - Frustrated by what seem to be half-truths, misrepresentations and downright falsehoods peddled in the increasingly acrimonious debate about fats, sugar and salt? Then, this webinar is for you.Our one-hour, free online seminar – Obesity and health: the big fat, sugar...
Download now!Technical / white paper

Inulin makes it possible to produce healthier chocolate - Sensus

01-Jun-2014 - Inulin makes it possible to produce healthier chocolate. Based on extensive investigation, Sensus has discovered that inulin provides a strong alternative to sucrose as a sweetener to develop sugar reduced chocolate products. In fact, when combined with bulking agents and...

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