News & Analysis on Food & Beverage Development & Technology
All stories
Algae-based proteins are viable and sustainable alternatives to soy in relation to taste and metabolic outcomes, say researchers.
Infant formula that mimics lipid structure of breast milk enhances calcium absorption and modulates gut microbiota, and in the process, strengthens the overall immunity, say preliminary findings of an ongoing trial.
Foods that do not contain novel DNA will not be considered genetically modified, even though they may have been processed via new breeding techniques, according to new proposals from Food Standards Australia New Zealand (FSANZ).
Mental wellbeing is one of the key trends driving the kids supplement industry as consumers move towards targeted formulations for children’s needs, says child-focused brand I’m Nutrients.
Brewers’ spent grain, particularly those fermented with tempeh mould, is a promising ingredient that not only can be used for snacks, but also reduces food waste.
Plant-based meat alternatives don’t appear to lower cardiovascular risks for Asians, prompting the need to relook at the nutrition profile during product formulation, say researchers.
Adopting a Japanese style diet could help achieve sustainable development goals (SDGs) worldwide, according to new research.