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.
Ingredient supplier Naturex is consolidating its Chile Botanics acquisition by ramping production of quillaia, one of the division’s locally-sourced ingredients.
Ingredion has introduced its natural foaming agent for non-alcoholic beverages, fruit syrups and cordials derived from Quillaja saponaria (the soapbark tree) to the European market.
Trendwatchers at Sensient Flavors have identified eight up-and-coming flavor trends for 2015 using the company's proprietary ‘Trends to Taste’ program, a predictive process that filters trends from the broad, consumer, macro level down to finished...
There is ‘little evidence’ that consumers benefit from the ‘extraordinarily high levels’ of micronutrients commonly added to novel beverages, according to a study published in the Applied Physiology, Nutrition, and Metabolism journal this week.
A Mars-backed study has provided further evidence that high cocoa flavanol consumption may help improve cognitive function, possibly through changes to insulin sensitivity.
GLG Life Tech Corporation has announced another milestone in its effort to breed new cultivars of the stevia plant. The company has developed a variety that expresses higher levels of Rebaudioside A, or Reb A, the most commercially important stevia fraction...
The Center for Science in the Public Interest (CSPI) has sent a petition to federal regulators seeking the ban of pure, powdered caffeine that is packaged and sold as a dietary supplement. Because of the product’s extreme potency, the possibility of accidental...
The CEO of Stevia Natura tells us why the French company is winning with customers including one high-profile dairy-based drinks brand, but admits high ingredient quality carries a cost.
Consuming Bacillus coagulans GBI-30, 6086 (GanedenBC30) in combination with protein may blunt muscle damage after intense exercise and boost recovery, according to findings from a pilot study.
SPECIAL EDITION 2014, BEVERAGE SWEETENER INNOVATION
Mintel says the presence of nutritionally beneficial compounds could see stevia-based sweeteners of the future that combine functional benefits as well as calorie-free sweetness.
SPECIAL EDITION 2014, BEVERAGE SWEETENER INNOVATION
PureCircle has launched a new stevia blend called Sigma-D to target non-fermented, sweetened dairy drinks and other dairy products in what it says is a breakthrough category specific launch.
SPECIAL EDITION 2014, BEVERAGE SWEETENER INNOVATION
David Thorrold, CEO of the world’s largest monk fruit extract supplier BioVittoria insists the sweetener can complement rival stevia to achieve a better-tasting product – as the experience of successful zero-calorie US soft drinks brand Zevia shows.
SPECIAL EDITION 2014, BEVERAGE SWEETENER INNOVATION
Almendra says Europe’s beverage industry has been ‘particularly victimized’ by poor quality stevia to date as the company works to rewrite the narrative dismissing Reb A alone as a crude first-generation stevia.
DSM Food Specialities claims that, far from being cautious, craft brewers are embracing the possibilities its enzyme to create gluten-free beer offers.
