Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.
The probiotic category continues to grow rapidly on a global basis. And with growth comes increased interest probiotics and microbiome modulation therapies from the pharmaceutical sector. But is this increased interest a good thing for the traditional...
Food Vision kicked off yesterday with insights from innovation specialists and trailblazing startups. Join our team of editors as we discuss the key take-away's and highlights from the first day.
There is a huge focus on finding 'the next big thing' in terms of probiotic delivery formats. But which ones do our Probiota community think hold the most potential?
We've seen hundreds of rejections in the past 10 years. But industry remains bullish that an EFSA-approved health claim is not only possible ... but getting very close.
The ability of prebiotics to reduce exercise-induced asthma – a common ailment among elite and amateur athletes – is exciting the research and sporting worlds alike as a powerful drug alternative or adjunct. An ad hoc trial has already been undertaken...
The emergence of probiotics in oral health has led to an acceleration of research into these friendly bacteria as a potential functional ingredient in gum and mints.
The advent of synthetic biology, to essentially enhance microorganism capability is the radical approach being proposed to address micronutrient deficiencies and ‘engineer’ health.
No errors, no mood swings, no sick leave, and she can process three sets of microbiological tests in 14 minutes. Meet Ms Ugene, Singapore’s first two-armed robot microbiologist helping Traditional Chinese Medicine (TCM), food and nutrition firms ensure...
A debate is brewing over what exactly constitutes a prebiotic, and whether the established definition needs to be updated. NutraIngredients spoke with leading researcher Professor Bob Rastall to find out more.
Döhler has launched a range of gummies and jellies based on 100% ingredients from fruit such as pectin from apple, juice concentrate, and fruit sugars instead of sucrose or glucose syrup.
Oxford researchers behind a novel performance-enhancing ketone drink get around an email a day from sports teams hoping to buy the product – and another 20-30 unnamed professional teams have already been involved in research trials with the product.
The European Specialist Sports Nutrition Alliance (ESSNA) is lobbying for two different solutions to the EU caffeine claim hold up, one of which could see use of the claims limited to sports supplements only.
Clinical trials investigating the effects of prebiotics and probiotics on the microbiome have to move from an association to causation if the market is to evolve in the long-term.
Technological advances, from genomic testing to real-time data collection from wearables, will open up new opportunities for dietary supplements as wellness moves from a disease-centric to a health-centric model, says Dr Jeffrey Bland.
The world’s biggest supplier of botanical extracts, Naturex, is on track to meet the targets of its growth strategy Bright2020 which aims to see 10% of sales coming from new products, according to CEO Olivier Rigaud.
Carrots might look dull compared to trendy super fruits and leafy vegetables, but the humble vegetable is in demand as a subtle but powerful nutritional boost, as consumers seek to increase their vegetable intake.
UK-based Tate & Lyle PLC, a global provider of speciality food ingredients and solutions, has officially opened its expanded capacity at its manufacturing facility in Kimstad, Sweden.
Ingredients distributor Cornelius has opened its new research and development facility which the company said would add ‘insight’ and ‘inspiration’ to new product development (NPD).
Consumers are confused over the healthiness of saturated fats, worried about chemical contaminants in processed oils and turned off by labels cluttered with additives to extend shelf and fry life. So what are the options? At this year’s IFT, FoodNavigator...
Is food marketing awash with bad science? If so, who is to blame?
There was plenty of handwringing at the IFT show this year about the lack of scientific literacy characterizing the debate around food and farming, backed up by scores of press clippings about ‘franken-foods.’ But is the media solely to blame, and what’s...
Mars’ decision back in May to infuse larges dose of protein into its bestselling Snickers and Mars chocolate bars signalled to many that protein consumption had hit the mainstream sector.
Personalised diets may provide diabetics with a more natural way of controlling the post-meal spikes in blood sugar glucose that are linked to obesity, hypertension and cardiovascular disease, a study suggests.
The progress of personalised nutrition is being hampered by the food industry’s ‘lack of trust and transparency,’ in product composition and effects on health.
Fine-tuning professional athletes using genetic testing and microbiome analysis may well be the next step in personalised sports nutrition, according to a nutrition expert.
Himanthalia - or sea spaghetti - may not be commonly known. But as a healthy like-for-like pasta replacement that boosts vegetable intake and is harvested in a sustainable way, it will be soon, says Dutch entrepreneur and founder of Seamore.
Human breast milk is a novel source of interesting prebiotic candidates, attendees at the recent IPA World Congress + Probiota Americas event were told.
Supplement players need to make their packaging sexier if they are to bat off competition from encroaching healthy food and drink products, says marketing expert.
B vitamins play a significant role in cognitive performance and neurological functioning but deficiencies are common in too many populations, a Vitafoods Europe congress has been told.
With around 20-25% of global wild caught fish used for fish meal and fish oil production, environmental certification schemes like Friend of the Sea (FoS) and the Marine Stewardship Council (MSC) have been putting increasing pressure on the omega-3 sector...
In April this year the Global Organisation for EPA and DHA Omega-3s (GOED) published its first recommendation for EPA and DHA, as an attempt to wade in and bring unity to divergent nutrition advice.
The pursuit of alternative omega-3 fatty acid sources that are closer biologically to omega-3 eicosapentaenoic acid (EPA) found in fish oils remains a key industry challenge.
At the crossroads of east and west, Turkey offers huge promise but given the current political and economic situation, there are also challenges. FoodNavigator spoke to both Turkish and global companies at Food Ingredients in Istanbul this month to get...
Rhythm Health believes its coconut-based kefir beverages and snacks can be the ‘natural successor’ to the current drinks for digestive health on shelves, because its products also tap into consumer demands such as dairy-free, gluten-free and no added...
Food developers, manufacturers and ingredients suppliers gathered in Birmingham, UK, last month for a seminar on tackling production challenges in the snack industry.
There is an opportunity for companies to use bioavailability enhancement to differentiate their products, even if consumers don’t have a firm grasp of specific technologies, an expert says.
What does it take to give a niche ingredient sustained consumer demand rather than a brief moment of superfood fame? A radical re-think of how you control the supply chain can help. FoodNavigator spoke to two companies that are doing just that.
How do you ensure nutrients are fresh? How about growing them in a ‘superfood machine’ in your kitchen? US start-up GreenOnyx has the technology, an Asian micro-vegetable called khai-nam and is set for launch on both sides of the Atlantic.
Start-ups are changing the food industry from trailblazing new ideas to providing new growth models, and both big businesses and small start-ups need to collaborate to innovate. The benefits are mutual, says Jeremy Basset, founder of Unilever’s incubator...
Food and drink manufacturers must do more to encourage consumers to make healthy choices through promotional and marketing activities, according to nutritionist Susan Jebb.
The way sports foods are regulated in the EU is set to change. But how? Craig Simpson, EU food law expert with Steptoe & Johnson in the UK, gives his view likely outcomes and industry impacts.
!['One thing foods do well that supplements don’t do well is that they tell a largestory. [Foods] engage the consumer in the story of the brand,' says BrandHive co-founder. © iStock.com / Kwangmoozaa](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/2/0/9/8/3418902-1-eng-GB/How-to-make-supplement-packaging-sexier.jpg)
