As Food Ingredients Europe 2023 took place in Frankfurt, Germany, DairyReporter caught up with Arla Foods Ingredients and FrieslandCampina Ingredients to see how each company is advancing protein innovation.
After a death of a schoolboy, the UK Food Standards Agency is to look at whether labels on high-protein drinks and supplements should feature a warning about the potentially fatal risk of a sudden spike in protein for people with undiagnosed disorders.
The Prague-based sports nutrition company, Infinit Nutrition, has expanded its personalisation platform, Custom, into Europe, allowing athletes online access to customised hydration products.
Nutricia has launched a new plant-based medical nutrition drink under the Fortimel range, to provide the same nutritional benefits to patients with specific dietary preferences.
A canned liquid supplement called Good Idea, formulated to be a ‘sugar buster,’ just hit the market. Its blood sugar management properties are backed by research out of the Food for Health Science Center at Lund University in Sweden.
Agropur Ingredients has streamlined its US business by dividing it into three sectors: nutrition solutions, dairy solutions, and custom solutions to better serve their customers’ needs.
A mechanism found to explain why aspartame prevents weight loss in humans is "not plausible" according to the International Sweeteners Association (ISA).
New research from DuPont Nutrition & Health exploring what drives liking in ready to drink high-protein beverages – a $2.7bn category in the US – revealed that products combining dairy and soy protein performed the best on taste, while 25g of protein...
Japanese researchers have devised a method to make one of the sweetest natural sweeteners even sweeter in a development that will be seen as a breakthrough at a time when consumers are moving away from sugar.
A herbal nutricosmetic drink is being launched in the UK utilising the amino acid-rich Himalyan herb, Moringa oleifeira, with the company involved saying it has overcome the 'horrible' taste of moringa.
The rising aging population in the US presents an underexploited opportunity for food and beverage marketers—particularly in the already massive protein market, as older consumers are just as desperate for sustained energy as their younger counterparts.
'WE WILL FIGHT TO DEFEND OURSELVES AGAINST CIVIL INTIMIDATION': 5-HOUR ENERGY
Washington state attorneys insist that 5-Hour Energy wouldn’t work if it wasn’t for its caffeine content in a fierce attack on the credibility of America’s top-selling shot.
Protein is still the bedrock of sports nutrition says Euromonitor, but non-protein products are expected to grow faster in several important global markets like Australia, Canada and Indonesia.
ANUGA TASTE THE FUTURE 2013: TAKE-HOME TRENDS FROM THE SHOW
Tanja Krüger from WILD Flavors notes the emerging trend in energy drinks towards ‘fusion energy’ - products that pair energy with other global success stories including tea and malt-based ingredients.
English Premier League football club Everton is working with a local sports nutrition firm to develop mostly whey-based recovery products customisable to changing player needs as the long soccer season progresses.
Watermelon juice has ‘excellent’ potential as a functional drink to relieve sore muscles in athletes due to high levels of amino acid L-Citrulluine, a new Spanish study testing cyclists reports.
Virun CEO Philip Bromley tells BeverageDaily.com how functional energy brands can compete with Monster on crowded fixtures, as VPX Sports claims to redefine the category with a new launch.
Following recent French warnings on the safe consumption of energy drinks, Wild Flavors insists that its new 'Power Energy' drink concept for the 'fitness oriented' has not been developed for volume use during sporting activity.
Manufacturers of sports nutrition products such as whey-based beverages are missing out on a potentially huge mainstream market, according to UK ingredients firm Volac.
Adding common ingredients to whey-based sports beverages may improve the clarity of the finished product and allow greater consumer acceptance of this type of sports beverages, says a new study.
Acrylaway, the acrylamide-reducing enzyme from Novozymes, has
received approval in a slate of countries worldwide and is now
being applied across broad range of bakery and snack products.
DSM Food Specialities has reached an agreement with Frito-Lay and
Proctor & Gamble that gives it intellectual property rights to
use asparaginase, the enzyme that underlies its
acrylamide-reducing PreventASe preparation, in food...
Controlling exploding jellyfish populations may present the food
and cosmetics industries with interesting new additives, suggests
new research from Japan.
Australian marine fucoidan extractor Marinova has extended the
applications of its products for dietary supplements by securing
halal and kosher certification.
A simple heat and irradiation treatment may reduce the levels of an
allergenic protein in prawns that may make the seafood accessible
to seafood allergy sufferers, Chinese researchers report.
Leading açai berry supplier Sambazon has completed the construction
of a new manufacturing facility in Brazil, a move that is set to
significantly increase the volumes of the berry brought into the
US.
If only they taught chemistry in schools as it happens at Christmas tables across Europe. For here lies the secret of delicious. Come next weekend, the centrepiece from north to south will be a roast. A British turkey, a German goose, a French roast beef:...
Acrylamide, a harmful chemical identified in baked and fried foods,
does not increase the risk of breast cancer in women, say US and
Swedish researchers, writes Lindsey Partos.
Japanese sweetener and seasonings giant Ajinomoto plans to ramp up
production of its Masako flavoured seasoning in Indonesia, reported
the Nihon Keizai Shimbun yesterday.
Sending a ripple of fear through the food industry, in 2002 the
Swedish Food Administration found high levels of the cancer-causing
compound acrylamide in carbohydrate-rich foods heated to high
temperatures. As global efforts in food...
Whey proteins remaining after cheese-making are now being added as
a key ingredient to new nutritious snack foods in a new process
devised by the Agricultural Research Service.
