A team at the Tokyo University of Science and Iwate Biotechnology Research Center have successfully genetically engineered tomatoes to produce the plant pigment betalain with significant anti-inflammatory effects.
Fermentation of sea buckthorn improves antioxidant and antimicrobial activity against Escherichia coli, Staphylococcus aureus and Botrytis cinerea, according to research.
Polyphenols in foods can prevent inflammation in older people by altering the intestinal microbiota and inducing the production of 3-Indolepropionic acid (IPA), or indole-3-propionic acid: a potent neuroprotective antioxidant produced by the human gut...
Icelandic microalgae specialist Algalif and global vitamin manufacturer Divi’s Nutraceuticals have pooled skills to develop highly concentrated beads of sustainable, natural astaxanthin that will ramp up the health benefits of nutritional bars.
Texture-modified, antioxidant-rich, plant-based snacks are a useful nutrition support to benefit healthy ageing via the elevation of antioxidant ability and alteration of gut microbiota, according to new research.
Swiss margarine and bakery fats producer Grüninger AG has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavours are effectively taste masked.
An ingredient new to the market could help support immune health via a unique pathway, according to the developers. The ingredient, dubbed 2-HOBA, is said to foster immune fitness by improving vascular system function.
GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.
Cashew nut shells are commonly discarded as a waste product but a high antioxidant content could mean they have potential to be used as meat preservatives, say Brazilian researchers.
Chokeberry (Aronia melanocarpa) fruits could disrupt the breakfast, snack and dairy markets, according to researchers in Poland, who say the super berry’s antioxidants are heat-resistant to certain food processes.
With up to 13 times more antioxidants than blueberries, haskap berries - also known as honeyberries - offer manufacturers a new ingredient with superfood credentials for relishes, jams or juices, says supplier Soloberry.
Mushrooms, particularly certain wild varieties, are abundant in glutathione and ergothoniene, important protectors against oxidative damage, according to recent research published in Food Chemistry.
Breads infused with extracts from strawberries and basil leaves show antioxidant qualities superior to commercially used artificial preservatives, a study shows.
In part two of our IFT 2016 highlights gallery, we explore trends from the showfloor and the education sessions, spanning sprouted grains, stevia blends and natural antioxidants, colors and flavors, to novel sources of protein.
Kakadu Plum, an edible fruit produced by trees in the tropical woodlands of Australia, has emerged as a superfruit with antimicrobial properties that could replace chemical preservatives used by the seafood industry.
Fortifying biscuit with bee pollen may help manufacturers increase protein, fiber and polyphenol content without impacting taste, according to Polish researchers.
Flavonoids can effectively reduce acrylamide formation and there are low-cost methods of measuring the antioxidant activity to optimize impact, claim researchers.
Research on mice has added to a growing body of evidence that cocoa improves metabolism, but it is too soon to suggest that chocolate fights obesity, according to the lead researcher.
The fertiliser and soil conditioner Ascophyllum nodosum extract (ANE) could present a sustainable and ‘market ready’ solution for prolonging the shelf life and enhancing the nutritional value of highly perishable cut fresh spinach without gene modification,...
Specialty ingredients distributor IMCD says that working with a distributor, rather than individual suppliers, allows food companies to tap into application-driven expertise - beyond their own R&D capabilities.
Naturex and Galactic have partnered on a research project to develop a range of natural preservation systems for anti-microbial and antioxidant protection.
Researchers and industry wishing to reduce acrylamide levels in food should put more work in to understanding the full formation mechanism of the potential carcinogen - and how antioxidants can be used to block these step, according to, say researchers.
Sternchemie says its new red palm oil provides a clean label way to colour foods naturally without using food colourings that have to be listed on ingredient lists.
Researchers are investigating the commercial potential of a process for extracting nutritional ingredients from asparagus waste for use in functional food products.
Food manufacturers looking to extend shelf life with natural antioxidants have started using blended ingredients in an effort to deal with spiralling raw material costs, according to Frost & Sullivan.
DuPont Nutrition & Health has followed the launch of natural metal chelator Guardian Chelox L in the US with a version containing rosemary extract, an antioxidant, tailored to European markets.
Industrial by-products from tomato processing contain a significant amount of bioactive compounds that could be used to provide natural and sustainable source of antioxidants for functional food formulation, or to act as preservative ingredients in foods,...
Supplementing cookies with a mixture of the ethnologic extracts of medicinal herbs can raise antioxidant activity in cookies and reduce chemical spoilage, according to a study from Serbian researchers.
Researchers at the University of Georgia are exploring whether rosemary or black pepper could tackle mental fatigue as part of a series of studies financed by the McCormick Science Institute.
Indian spice and ingredients supplier Synthite Industries has launched a new natural antioxidant ingredient specifically designed for increasing the stability of mayonnaise products.
Natural seaweed extracts could not only offer health benefits to consumers, but also improve the quality and safety of food products, according to a new review.
Waste products from industrially processed onions may have potential uses as food sources of food ingredients including dietary fibre, and phenolic ingredients such as quercetin, according to new research.
Green tea extract (GTE) can be successfully added to ethylene vinyl alcohol copolymer (EVOH) films to produce antioxidant active packaging, new research has found.
New research from Serbia has flagged up the antioxidant benefits and shelf life extension properties of a sugar beet fibre derived ingredient, Fibrex, when added to cookies.
Strong growth is expected in the global carotenoids market due to increased research into health benefits and consumer interest in natural foods, according to a new report from Global Industry Analysts (GIA).
Encapsulating propolis - the waxy resin collected by honeybees – may allow its application to foods to be extended, allowing formulators to benefit from the health and food preservation properties of the ingredient, suggests a new study.
Here’s a radical thought for the marketers - the benefits of antioxidants may not be related to antioxidant activity. Last week’s NutraIngredients Antioxidants Conference suggested some tough choices are ahead.
The anti-microbial and antioxidant activity of compounds derived from onions may slow spoilage of foods by inhibiting the growth of bacteria, says a new study from Spain.
The common food gum CMC may mask the bitter taste of polyphenols and allow the formulation of foods for delivering the antioxidant compounds, suggests new research.
Soybean lecithin coated with a biopolymer may provide an encapsulation technique for a range of ingredients, according to a study from an international team of researchers.