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.
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.
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.
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.
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.
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.
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.
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.
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.
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.