While there has been an explosion in interest over colloidal delivery systems in recent years there has also been disconnect between primary research and commercialisation, says one expert who believes a novel ‘delivery by design’ approach could speed...
Celebrity-endorsements on social media could be exacerbating our nationwide rise in diet deficiencies, an expert has said in response to a doctor's call to ban all celeb social media ads for diet products.
The NutraIngredients Awards is set to celebrate the best of the nutrition and dietary supplements industry as it returns to Geneva for its fifth year alongside Vitafoods Europe 2019 next May. Which of our 12 categories will you be applying for?
A natural antioxidant found in grain bran could act as a food preservative that also helps to reduce food waste by utilising what is currently a production side stream, researchers suggest.
A former professional footballer has scored a kick-up in sales for his “world’s healthiest bread” after appearing on BBC’s Dragons’ Den on Sunday (November 11th).
The rise of nutritionalism – focusing on nutrient content rather than the whole food – has created a ‘nutritional cacophony’ that leaves people confused. Nutritionist Bernard Lavallée explains how manufacturers can create healthy processed foods.
Tickles’ Pickles makes naturally fermented Korean kimchi and Persian torshi that are packed with healthy vegetables and live cultures. “Naturally fermented pickles are great snacking food,” says its founder.
PepsiCo has announced it will select 10 startups that can drive change to the industry to support the launch of its food and beverage accelerator program in North America.
The food industry's Evolved Nutrition Label (ENL) showed "inconsistent" results across food categories, and even appeared to nudge consumers towards choosing more chocolate spread than no label at all in a 25,000-strong study.
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While the sports nutrition market appears to be booming, it is important to keep reality in check. In our first ever sports nutrition survey we ask how market forces, regulations, and innovation are impacting the market. There's just three days left...
Danish wholesaler Greens has developed a high-fibre, baking-friendly carrot flour made from carrot pulp, a by-product of the juicing industry, that previously went to compost.
NutraIngredients is on the hunt for entrepreneurial start-ups to join our session on innovation and pitch their company and ideas to a room full of top experts at this year's Sports Nutrition Congress in Brussels this September. Do you have what...
From a nutritious (and cheap) flour made from the by-product of tofu production to sugar, beer and biodegradable plastic made from almond husks, 'waste' is a dirty word in today's food industry. FoodNavigator found out more at this year's...
