Research suggests consuming nutrient and fibre-rich foods, such as beans, which support the health of good bacteria in the gut, could help in the prevention and treatment of colorectal cancer
French ingredients company Roquette has opened up a new food innovation centre, focusing on developing a wide range of foods with a small number of ingredients, prominently pea protein, wheat protein, polyols, soluble fibres and starches. FoodNavigator...
Found in the forests of South and South East Asia, the Madhūka flower provides a versatile ingredient that can be used as nibs for cereals, snacks and museli, as powder for coffee and milkshakes, and as tea. Now, ōForest, a new brand, is bringing it to...
One of the key challenges in finding alternative protein sources to meat and dairy is trying to provide consumers with the health aspects, especially high-quality protein, that they expect from animal products. Mycoprotein, as FoodNavigator found out...
There’s a big opportunity for the food and beverage industry to launch products and ingredients formulated help meet the specific nutritional requirements of older consumers and help them stay healthier for longer, the recent FoodNavigator Positive Nutrition...
Fibre intake is associated with a lower risk of developing cognitive decline in older people with the Alzheimer’s risk gene APOE4, according to a new study.
Scientists at Quadram Institute Bioscience and King’s College London have developed a ‘unique’ new ingredient, a whole-cell pulse flour made up of natural macronutrient-rich capsules that feed the gut microbiome.
Supporting gut bacteria and bowel health may not be the most appealing claims to market on-pack, but ingredients experts say consumer perceptions can be changed – if they haven't already.
Most of us know that dietary fibre is good for us – and still the majority of people don’t eat enough. What implications does this have for our microbiomes? And how does this relate to issues like cardiovascular disease, digestive disorders and colon...
Fermentation of dietary fibre in the gut stimulates production of short-chain fatty acids (SCFA), in particular butyrate, to reinforce skin barrier function and prevent atopic dermatitis (AD), according to researchers.
Japanese conglomerate Teijin Limited has forged a partnership with Spanish distributor Emilio Peña SA (EPSA) to sell the highly nutritious BARLEYmax, which punches in with 15x more dietary fibre than rolled barley.
Despite proven nutritional benefits of a diet high in fibre, only half (51%) of UK consumers believe they have enough fibre in their diet, finds fresh research.
Preliminary results of a French survey to gauge the depth of EU consumer perceptions and understanding of dietary fibre suggest knowledge gaps may be responsible for low intake among respondents.
Over 20 food and drink brands have pledged their support to increase the amount of fibre in consumer’s diets after backing the Action on Fibre initiative launched by the Food and Drink Federation (FDF).
A new study suggests that adding fibre to everyday foods – including baked foods, dairy products, soups, smoothies and dressings – would allow 50% more UK adults to reach their recommended daily consumption of fibre. This could in turn lower the risk...
Researchers at the Whistler Centre for Carbohydrate Research, US, have discovered a way to select prebiotic fibres that promote bacteria propagation for improved gut health and are effective in any microbial environment.
Cereal Partners UK (CPUK), the maker of Nestlé breakfast cereals, says it is removing an estimated 59 million teaspoons of sugar and 3 million teaspoons of salt from its products, as it continues its staggered ‘salami slice’ reformulation approach to...
With only 9% of adults getting the recommended amount of dietary fibre a day, the UK’s Food and Drink Federation has launched a new initiative to boost the nation’s fibre consumption. But what’s the best way to make this health-boosting substance an appetizing...
While the health trend has been gaining momentum for several years, it has certainly been given impetus by the pandemic. Today’s consumer is increasingly moving away from considering food as simply a caloric need to something that could add functional...
Fibre and next-generation stevia are expected to play key roles in sugar reduction as a growing number of manufacturers seek out ‘no added sugar’ claims, according to Mintel.
Scientists have shown how shown how chemical compounds found in highly processed foods play a role in chronic kidney disease, and are now turning their attention to new formulations and prebiotic ingredients that could help minimise the risk.
Avena Nordic Grain, part of Finnish food industry group Apetit, has developed a new, sustainable, plant-protein-fibre ingredient: BlackGrain from Yellow Fields. FoodNavigator learns more about the unique ingredient’s nutritional and functional characteristics.
The consumer buzz for boosting 'good' gut bacteria will see Europe's prebiotics market value exceed $3.5 Billion by 2026, according to new market research.
Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
Dubbed a ‘mega-trend’ in 2010, heighted consumer awareness in gut-health continues to significantly influence product development and reformulation, says Katrien Lambeens, product manager at Beneo.
A diet high in fibre and yogurt is strongly associated with a reduced risk of lung cancer thanks to their prebiotic and probiotic properties, according to a study involving data from 1.4 million adults in the US, Europe and Asia.
A study published in Frontiers of Nutrition revealed that adding 2% of blood orange and lemon fibers to wholewheat durum flour was a viable approach to producing high-fiber bread with respectable shelf life.
Ingredient start-up Planetarians produces a plant-based protein from up-cycled defatted sunflower seeds. Founder and CEO Aleh Manchuliantsau reveals that the group has been working with European food majors Barilla and Amadori to develop high-protein,...
Research conducted on behalf of the Beneo-Institute found that Europeans still do not manage to consume the recommended daily intake of fiber, despite being aware that it is key for a healthy digestive system. BakeryandSnacks chats to Thomas Schmidt,...
Dutch start-up Koupe makes a sugar, fat and calorie-reduced ice cream with added protein and fibre, which founder Jaco Pieper says appeals to “people that love ice cream, and are looking for additional health benefits”.
Increased intake of fibre and wholegrains has been associated with a reduction in body weight, cholesterol, and non-communicable disease – the “main killers” of today, says researcher.
The healthy fat profile of flax oil, high in omega-3 fatty acids, means manufacturers have traditionally focused on this. But the seeds also contain protein, fibre and lignin, all of which are interesting 'stealth health' ingredients, the company...
