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...
The process of making corn flakes strips maize of its healthy phenolic compounds and tocopherols, meaning fortification with additives is the best solution to make corn products healthier, scientists have found.
Ethical start-up Aduna's range of herbal teas with baobab and moringa is aiming to take the superfoods to the mass market. "That's where the real impact is going to happen," the CEO tells us.
Far from being cocoa's poor cousin, carob powder is the ideal ingredient for healthy confectionery for kids, mimicking the "shine, snap and silky smooth texture" of milk chocolate without the stimulants caffeine and theobromine, says Supertreats...
Nestlé is top for addressing the double burden of obesity and malnutrition, and while many firms have stepped up efforts, a "disappointing" number have too many unhealthy products in their portfolios, according to the Access to Nutrition Index...
A vitamin drinks brand is expanding into confectionery with its vitamin chewing gum: seeing the potential of both products to appeal to on-the-go consumers.
After helping 2017's winners generate growth worth €10 million, PepsiCo's accelerator programme Nutrition Greenhouse is looking for 10 more start-ups for the 2018 round.
‘Concerns about processed sugar and the impending sugar tax means today’s consumers are looking for healthier and natural alternatives across all categories, including confectionery.
Breakfast cereal giant Kellogg Company is doubling the vitamin D content in its cereals to ‘help tackle the chronic low levels of Vitamin D in the UK.’
Insects have a meaty, umami flavour with herby flavour notes - so why are most manufacturers using them in sweet products? It may be time for a category re-think, says one researcher.
Researchers from the University of Granada (UGR) have found a cereal-based bread enriched with soluble fiber, proteins and dried fruit could alleviate hunger.
Many Europeans see protein-rich foods as unnatural and unnecessary so choosing the right kind of foods to enrich - such as dairy - is important for manufacturers, researchers say.
