The use of nanofiltration membranes enable the recovery of substantial amounts of phenolic compounds in waste residues from processed blueberries, according to a recent study in Food and Bioproducts Processing.
As more brands incorporate nutritional ingredients into foods and beverages to meet consumer demand for functional foods, one probiotic expert discourages the practice for brands formulating for children and teenagers.
Chr Hansen has developed cultures for lacto-fermented soy and coconut yoghurts with the taste, texture and healthiness of traditional dairy. ‘It’s still niche but we want to be the first innovators here,” the firm says.
Supplement and functional food firms looking to enter the Japanese market with new products tailored for the ageing population must overcome high levels of brand loyalty to stand any chance of success, according to one expert.