Fibres & carbohydrates

Study: Positive signs that GOS supplementation can reduce stress and anxiety

07-Jan-2022 By Nicola Gordon-Seymour

A UK study into the relationship between diet and gut microbiota suggests supplementation with Galacto-oligosaccharides (GOS) could plug the ‘fibre gap’ by promoting healthy gut bacteria, and reduce anxiety.

Unilever and Holobiome join forces to identify ingredients targeting gut-brain axis

06-Jan-2022 By Kavitha Sivasubramaniam

Unilever has teamed up with gut microbiome organisation Holobiome to discover ingredients in food and drink that target the gut-brain axis and improve mental wellbeing.

NIU’s predictions: The categories, ingredients, & industry issues to watch in 2022

05-Jan-2022 By By Stephen Daniells and Hank Schultz

The year is new, and a lot of people are getting out their crystal balls. NutraIngredients-USA is no exception, and here are our issues and topics to watch in the dietary supplements space in 2022.

Nutritionally charged lettuce developed with CRISPR/Cas gene editing tech

04-Jan-2022 By Flora Southey

A scientist in Israel is ‘tricking’ lettuce into producing nutrients in higher quantities thanks to gene editing technology CRISPR/Cas. FoodNavigator hears how.

Young entrepreneur’s £300 bedroom start-up becomes booming 7-figure business

04-Jan-2022 By Gill Hyslop

Protein Package – an online website that allows customers to select snacks from around the world – really took off in 2020, turning George Greenhill’s fledgling dream into a growing reality.

Tate & Lyle pledges to take action on fibre

24-Dec-2021 By Gill Hyslop

The ingredients specialist is the latest to sign up to the UK’s Food and Drink Federation’s (FDF) Action on Fibre.

Nestlé Health Science website offers nutrition support for cancer patients and caregivers

22-Dec-2021 By Will Chu

Nestlé Health Science has launched a new online platform that focuses on the importance of nutrition for patients and carers of those undergoing cancer treatment.

NUTRAINGREDIENTS AWARDS

NutraIngredients 2021 Start-up Award winner KÄÄPÄ Biotech: ‘Our passion led to the win!’

20-Dec-2021 By Will Chu

In 2021, KÄÄPÄ Biotech joined a rather exclusive group winning the NutraIngredients Award for best Start-Up. Previous recipients of this Award included NORDIQ Nutrition, Nutrinovate AB and Pharmako Biotechnologies.

Carrot-derived immune ingredient exhibits prebiotic potential: Study

17-Dec-2021 By Stephen Daniells

Pectin-derived rhamnogalacturonan-I (RG-I) polysaccharides from carrot may beneficially modulated the human gut microbiota and offer prebiotic potential, says a new study.

Verdify to scaleup personalised nutrition plans with €1.3m investment

16-Dec-2021 By Nicola Gordon-Seymour

The cash injection will enable Verdify to roll-out global expansion plans and enhance data collection protocols, brand endorsements and digital link ups with major retailers.

Symrise ramps up product development to support UK food and drink innovation

10-Dec-2021 By Nicola Gordon-Seymour

Symrise has pledged to accelerate product development to support UK dairy, bakery and beverage industries, following the opening of an innovation lab in Bedford last November.

NutraChampion episode 25

LISTEN: Time to go low: GI research pioneer Prof Jennie Brand-Miller on low GI product innovation

10-Dec-2021 By Tingmin Koe

An internationally recognised glycaemic index (GI) research pioneer has provided her tips on how food and nutrition companies can innovate in this crucial area on our latest episode of NutraChampion.

Knee osteoarthritis and diet: Ketogenic meal replacements and exercise lead to reduced pain and weight loss

07-Dec-2021 By Gary Scattergood

Eighty per cent of knee osteoarthritis patients on a ketogenic low energy diet and exercise regime experienced improvements in pain and an average of 10 per cent in loss of body weight, a new trial has reported.

Rousselot extends partnership supporting Olympic athlete nutrition

03-Dec-2021 By Nicola Gordon-Seymour

Darling Ingredients health brand, Rousselot, has secured an extension to its six-year product development (NPD) partnership with Dutch Olympic Training Centre, Papendal.

Fatty acid in palm oil associated with spread of cancerous cells

01-Dec-2021 By Flora Southey

New research has identified a link between the spread of mouth and skin cancer in mice and the consumption of palmitic acid.

Elite sport nutritionist: ‘From a practical perspective, supplements can be very, very useful’

30-Nov-2021 By Stephen Daniells

There is a huge variation in the consistency and quality of sports nutrition advice at the highest levels of elite sport, and this can be challenging when working with elite athletes, says Laurent Bannock, Founder and Director at the Institute of Performance...

News in Brief

Beneo makes multi-million investment to extend chicory root fibre capacity

30-Nov-2021 By Nikki Hancocks

Prebiotic ingredient powerhouse Beneo has announced a multi-million euro investment program for the coming years to expand capacity for its prebiotic chicory root fibre production sites in Belgium and Chile.

Anheuser-Busch InBev explores upcycling spent brewers’ grain for prebiotic

29-Nov-2021 By Stephen Daniells

Brewers’ spent grain may offer a novel source of prebiotics, according to a new study from Anheuser-Busch InBev that found arabinoxylan from the waste may boost bifidobacterial levels in the human gut.

Dietary fibre from rice bran lowers incidence of influenza-like illness in seniors – Three-month RCT

29-Nov-2021 By Tingmin Koe

A dietary fibre derived from rice bran has been shown to lower the incidence of influenza-like illness in older adults aged 55 and above, reports a new RCT from Egypt.

Diet high in inflammatory foods found to triple dementia risk

25-Nov-2021 By Lynda Searby

A Greek population study has added to the growing body of evidence linking a diet high in inflammatory foods with a higher incidence of dementia.

Experts in pharmabiotics, postbiotics & A.I. join Probiota speaker line-up

24-Nov-2021 By Stephen Daniells

Speakers addressing the opportunities in the live biotherapeutics/ pharmabiotics space, postbiotics, and artificial intelligence are just some of the experts confirmed for the upcoming Probiota in Copenhagen.

Big opportunities in merging nutra and pharma

23-Nov-2021 By Nikki Hancocks

Consumer trends, technological advancements and business strategies are causing the pharma and nutra markets to merge and this opens opportunities for the players in both industries to cater to consumers looking for the ultimate wellness solutions.

Guest Article

Using fermentation to boost plant proteins

22-Nov-2021 By Herwig Bachmann, Expertise Group Leader Fermentation at NIZO

Traditional fermentation has been done on plants to create products like tempeh or sauerkraut for many years, but the ability to use fermentation on protein isolates and concentrates has been a critical recent development, a fermentation expert tells...

Higher protein intake does not increase DNA damage in older adults - first-of-its-kind study

17-Nov-2021 By Guan Yu Lim

Scientists have shown that protein intake above the Recommended Dietary Allowances (RDA) will not increase the risk of DNA damage in older adults, according to a first-of-its-kind study.

Put your start-up centre stage at our Probiota Pioneers hub

Probiota Pioneers: Calling all probiotic, prebiotics, and microbiome start-ups!

16-Nov-2021 By Stephen Daniells

NutraIngredients is on the hunt for entrepreneurial consumer-facing, science- or technology-based start-ups to join our Probiota community and present their company in Copenhagen.

Researchers turn autism microbiome theory on its head

16-Nov-2021 By Nikki Hancocks

There has been much speculation that the gut microbiome may play a causal role in autism spectrum disorder but new research turns this theory on its head - with researchers arguing the difference in microbial population is due to picky eating in autistic...

Study: Diet rich in fermented foods can increase gut microbiome diversity and immune response

15-Nov-2021 By Mary Ellen Shoup

A diet rich in fermented foods such as kimchi, cottage cheese, and kefir can enhance the diversity of gut microbes and reduce molecur signs of inflammation, say researchers at the Stanford School of Medicine.

Nutrient dense foods will have a ‘growing influence’ on innovation

12-Nov-2021 By Katy Askew

Nutrient density will exert a ‘growing influence’ on food marketing and product development over the next five years, according to food and nutrition consultancy New Nutrition Business.

Research leads to Estonian dairy company high-fiber yogurt launch

09-Nov-2021 By Jim Cornall

Estonian dairy group Nordic Milk has launched new products based on research on the impact of fiber-enriched dairy products on human health.

Nexira adds digestive health ingredients to portfolio with UNIPEKTIN buy

05-Nov-2021 By Will Chu

French ingredients supplier Nexira is to acquire UNIPEKTIN Ingredients in a deal that taps into the firm’s diversification strategy, which places boosted health and nutrition activity front-and-centre of its plans.

Baobab industry welcomes study linking the fruit to good gut health

04-Nov-2021 By Oliver Morrison

Baobab players have welcomed newly published research that supports claims the African 'superfruit' is an exceptional source of prebiotic dietary fibre.

Next gen solutions for weight management, opportunities for fermented foods, and the gut-brain axis: First speakers announced for Probiota 2022

02-Nov-2021 By Stephen Daniells

Delegate registration is now open for Probiota in Copenhagen, with speakers already confirmed covering topics including postbiotics, live biotherapeutics/ pharmabiotics, the skin microbiome, and much more.

Camelina and sophia protein isolates show promise for functional foods

28-Oct-2021 By Nikki Hancocks

A new study of camelina and sophia protein isolates show these extractions may serve as good natural functional ingredients in the food industry.

Nutrient availability a possible factor in tumour growth, study suggests

25-Oct-2021 By Will Chu

MIT researchers have outlined the importance of nutrient availability in cancer cell development, as a study suggests a calorie reduced diet restricts fatty acid availability that is linked to tumour growth.

ADM unveils the next big consumer trends

22-Oct-2021 By Jim Cornall

Global nutrition company ADM has published its second annual list of global consumer trends.

Importaco uses bio-amplification to boost probiotic count in nuts

21-Oct-2021 By Lynda Searby

Analysis conducted by Spanish nut processor Importaco finds three probiotic bacteria strains with potential benefits for human health are present in pistachios, almonds, walnuts and peanuts.

Study links nut consumption to improved cognitive function

20-Oct-2021 By Nikki Hancocks

Higher habitual nut consumption is positively associated with cognitive function, especially among old adults, according to an observational study of 1,000 Qatari adults.

Diet and rheumatoid arthritis: Review shows no specific diet more effective for managing condition

20-Oct-2021 By Guan Yu Lim

There is no clear indication that supports a specific dietary management strategy for managing rheumatoid arthritis, according to a review by researchers from Australia and Ireland.

Döhler and Sacco System combine on plant-based fermented food solutions

19-Oct-2021 By Jim Cornall

Sacco System, an international biotech company for the food, nutraceutical, and pharmaceutical industries, and Döhler, global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions for the...

From the Editor: Exciting changes at NutraIngredients

19-Oct-2021 By Nikki Hancocks

Many readers will have noticed some changes to how they access the award-winning content on our site, so here’s more information about the how and why of those modifications.

Fermented soymilk-honey improves bone marker in menopause

19-Oct-2021 By Nikki Hancocks

A new study has found that soymilk-honey fermented with a strain of Lactobacillus plantarum significantly reduces a blood biomarker of osteoporosis in menopausal women, thanks to its synbiotic impact.

Mushroom blend shows prebiotic activity in TIM-2 model

11-Oct-2021 By Stephen Daniells

A blend of three mushrooms may dose-dependently increase levels of beneficial bacteria in the gut and increase levels of the short chain fatty acid butyrate, says a new study.

FSAI publishes fermented plant-based product guidelines

11-Oct-2021 By By Nicola Gordon-Seymour

The Food Safety Authority of Ireland (FSAI) publishes guidelines for the labelling and production of unpasteurised, fermented plant-based products following safety concerns

Gut-disrupting role of artificial sweeteners dismissed by industry group

07-Oct-2021 By Will Chu

Artificial sweeteners may interfere with communication between bacterial species that make up the gut microbiome, say researchers, who think this could lead to digestive conditions and discomfort.

NutriLeads launches upcycled carrot-derived ingredient for immune support

04-Oct-2021 By Stephen Daniells

Dutch health ingredients company, NutriLeads, has officially launched its immune health ingredient derived from upcycled carrot pomace for use in supplements and functional food & beverages.

Kerry identifies structural differences between commercial beta glucans

01-Oct-2021 By Will Chu

All beta (β) glucans are not created equal, according to Kerry scientists, who reveal that structural differences in yeast β-glucans may influence health benefits associated with the fibre’s consumption.

Vegan diet may be best way to preserve muscle in older, obese people

30-Sep-2021 By Hank Schultz

A group of researchers argue that a methionine restricting diet may be the best way to reverse the damage a high fat diet can do to the muscles of older obese subjects.

From feed to star ingredient? How Aussie researchers are striving to make lupins next high-value nutritional product

22-Sep-2021 By Gary Scattergood

Researchers in Australia are developing new methods for brands to incorporate high-protein ingredients from lupins to aid in the fight against obesity and diabetes, while also complying with strict domestic labelling regulations.

‘Duckweed the new superfood’: Ajinomoto develops vegetable-based functional powder under Hinoman partnership

21-Sep-2021 By Guan Yu Lim

Ajinomoto has launched a functional powder containing Wolffia globose, also known as duckweed, four years after its partnership with Israel-based supplier Hinoman.

Three weeks to go! Stage set for the Sports and Active Nutrition Summit

20-Sep-2021 By Nikki Hancocks

With just three weeks to go until NutraIngredients' annual Sports and Active Nutrition Summit, the virtual stage is set for some of the industry's biggest names.