Food Ingredients & Food Science - Additives, Flavours, Starch

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Better Juice can cut the sugar in orange juice by 30% with minimal impact on taste ©iStock/Boarding1Now

Better Juice: The food tech start-up turning sugars into dietary fibres

Better Juice has developed a process that can turn the natural sugars in juice into dietary fibres, an innovation that it believes could be a game-changer for the beverage sector.

Roquette to bring Equinom’s high-protein pea variety to market

Roquette will develop protein ingredients using the high-protein pea variety developed by seed breeding company Equinom, and jointly invest $4 million (€3.5m) in the firm to develop new products.

Italian researcher on 3D printing tech for plant-based meat: 'We're bio-hacking plant protein structure at micro- and nano-scale'

While researching how to bioprint human tissues, medical scientist Giuseppe Scionti discovered a way to "bio-hack" plant-based proteins so they have a meaty texture.

Scepticism is ‘strong’ but research finds artificial sweeteners help ‘cut calories and control cravings’

Low calorie sweeteners have a bad reputation – but frequent consumers use them as a means to control cravings and cut calories, suggesting that they could be an important public health tool, a esearcher suggests.

Guayusa: Ceremonial energy tea from Ecuador to begin European charge

Traditional tea-like leaf guayusa is ripe for innovation in branded European goods after recently winning EU novel foods approval, says Ecuadorian firm Waykana.

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Content provided by Almond Board of California

How innovative almond products are defining the future of snacking

Almonds have become a cornerstone of the global snacking market on the strength of an array of positive attributes, including their versatility, sensory properties, nutrient profile and compatibility with consumer trends. Attracted by these attributes,...