Craft beer is a versatile drink, with flavors spanning from light and fruity to dark and ashy. Kentucky native Russ Meredith has taken versatility a step further, concocting a way craft beer can be used in cocktails, as a meat glaze and even on top of...
Research highlighting the variation in soft drink sugar content around the world – a difference of as much as 29g sugar (7 teaspoons) per 330ml for the same brand in different countries - has been released by campaign group Action on Sugar.
Cargill: 'This opens up a new space and helps us address a market we can’t get to today from the leaf'
Cargill and Evolva will introduce their hotly-anticipated ‘next-generation’ Reb D and Reb M sweetener – produced via fermentation rather than from the stevia leaf – at the Supply Side West show next week under the EverSweet brand as they prepare for a...
Many multinational food and beverage brands are missing their biggest chance to address climate risks, according to the global non-profit group CDP, which says companies need to work closer with suppliers to improve agricultural emissions.
Perilous working conditions for sugarcane growers in Central America have claimed around 20,000 lives in the past decade and supply chain advisor Solidaridad says the food and drink industry can no longer ignore the epidemic.
High blood pressure has been called the silent killer, and a recent study indicates its effects may be more widespread than previously believed. It creates a market opportunity for those few dietary supplement ingredients that have data backing their...
Despite the regulatory haze that clouds the picture of hemp ingredients, innovation continues at an unrestrained pace. In the latest development, early stage company Lexaria says it has developed a liposomal delivery system to boost the bioavailability...
A recent FDA warning letter reminds food and beverage manufacturers that whole stevia leaf is not generally recognized as safe for conventional foods, even though many extracts of the plant are.
Mounting scientific evidence and a shift in public opinion could mean fructose is set to follow the same black-listed fate as trans fats, argues an analyst.
Consumption of refined carbohydrates, like refined grains and added sugars, significantly increases the odds of depression among postmenopausal women, researchers claim.
The National Confectioners Association (NCA) is pushing for Australia to be allowed to export more sugar to the US under the Trans Pacific Partnership (TPP) as it decries plans to maintain current US sugar rules.
Citrus food flavouring perilla aldehyde causes DNA damage to the liver, says EFSA – a finding that calls into question the safety of nine other chemically similar flavourings.
A new energy drink product has launched based on the science behind two branded ingredients, Cognizin citicoline from Kyowa Hakko, and PurEnergy, a caffeine/pterostilbine crystalline combination manufactured by ChromaDex.
“Our aim with this cooperation is to get food products made with ‘algility’ microalgae into consumers’ hands faster.”
French supplier Roquette has inked a deal with a food and beverage innovator it met at the SIAL food industry trade show last year to develop products for its nascent chlorella microalgae offerings.Fellow French firm Algama won an award for innovation...
A diet rich in fat and sugar could cause changes in the make up of our gut bacteria, which in turn lead to losses of cognitive functions, suggest researchers.
Almost two-thirds of global consumers are concerned about sugar intake – but the choice between low-sugar and sugar-free depends on the food or drink category, according to a new report from DSM.
Supply continues to outweigh demand in the global milk market, although the imbalance looks set to be corrected in the second half of 2015, says Rabobank.
Brazilian coffee growers will collect just 44.28m sacks (60kg) of coffee in 2015, the second lackluster harvest in a row for the world’s largest coffee producer and exporter.
BioVittoria and Guilin GFS Bio-Tech Co have doubled their monk fruit supply and significantly boosted production capacity following a multi-million-dollar investment leading to the formation of a new company - Monk Fruit Corp - boasting an estimated 70%...
Gusto Cola says it can overcome mainstream preconceptions about cola with its craft brand, offering something that ‘pushes the right buttons’ with consumers.
The UK's National Health Service (NHS) CEO says failing to reformulate products to reduce added sugars would be like slow food poisoning of the nation.
Telling a story is important for any brand – even more so when trying to market hemp juice and overcome pre-conceptions about cannabis, according to Sana Hemp Juice.
When compared to the same amount of glucose, consuming fructose could cause ‘significant’ weight gain, physical inactivity, and body fat deposition, say researchers.
While swapping out calorific sugars for a zero-calorie sweetener may seem like a common sense public health policy, some recent reports have suggested that the reverse may be true. We take a look at the evidence and arguments for both sides of the story.
Swiss fermentation specialist Evolva and sweeteners expert Cargill have agreed to start engineering work so they can produce next-generation stevia sweeteners via fermentation at a Cargill biofuel and corn milling facility in Blair, Nebraska, ready for...
Botanical ingredient experts are not surprised by a recent report on the association of green tea extracts with liver toxicity. It’s consistent with recent literature and could serve as a warning sign of the potential dangers lurking in the pharmaceutical-style,...
More than 2 billion tons of coffee by-products that are currently thrown away could have applications in the food and nutrition sector, say researchers.
Tea and beverage company Carela says it has taken the ‘horrendous’ taste of Asian bitter melon and turned it into attractive beverages for millions of Americans who are worried about their sugar intake.
The competition in the astaxanthin space to extend this the ingredient to new dosage forms and product matrices continues to heat up with the announcement of an encapsulated offering from Algatech featuring Virun’s delivery technology. The ingredient...
A single, unifying sustainability standard would be helpful for consumers – but it’s a long way off, says Organic Monitor president and founder Amarjit Sahota.
Tate & Lyle has announced a restructure of its international ingredients business, which focuses it on its Speciality Food Ingredients (SFI) division in Europe and will cost £125M.
Sugar-sweetened drinks may reduce stress levels and therefore be harder to reduce than aspartame say scientists - but campaigners are still calling on industry to reduce both.
Adding soluble fiber to a tea that is consumed along with a meal can increase satiety hormones and decrease hunger in health men and women, say results of randomized, double-blind, placebo-controlled crossover study.
Bursting with nutrients and boasting an impressive growth rate, the future of hemp seed is bright– but what’s the best way for manufacturers to cash in on a product that is connected – mistakenly but understandably – with an illegal drug?
There is strong potential for the use of ground green coffee beans to be used directly as a functional ingredient in supplements and foods, say researchers.
Greater research into the impact of food matrixes on the bioavailability of polyphenols is needed, say researchers comparing grape and blueberry juice to smoothie.
Curcumin is a compound long on health benefits that comes with formidable formulation challenges because of its inflexible solubility profile. Sabinsa Corp. has found a way around that with a new form of its C3 Curcumin Complex called uC3 Clear that...
The Children’s Food Campaign claims a 20p tax on sugary drinks could have major positive impact on health but academics and industry say evidence is lacking.
Probiotics specialist Ganeden has announced a new application, one that straddles the supplement /food divide. The company has partnered with BioGaia to place its Ganeden BC30 into a line of straws that can be packaged with beverages.
Sensient Flavors has developed new beverage concepts that it says respond to rising demand for food and drink that affects and balances our emotional states in a ‘gentle and natural’ way.
Tate & Lyle is launching a new ultra-low-calorie sugar that is found naturally in jackfruit and raisins, but is being made in commercial quantities via the enzymatic conversion of corn using a proprietary process.
Coconut sugar is increasing in popularity because it is seen as being a healthier, more ethical alternative to sugar - but nutritionists remain sceptical of the health claims.
