Whole foods

Leveraging the microbiome for functional food success

OPINION ARTICLE

Leveraging the microbiome for functional food success

By Dr Sven Sewitz

In this guest article, Dr Sven Sewitz, Director of Biodata Innovation at Eagle Genomics, outlines how a new wave of radical innovation will help companies looking to innovate with ‘next-generation food’

Minafin Group: “For hexane we are the rats”

Minafin Group: “For hexane we are the rats”

By Lynda Searby

EFSA has issued a positive opinion about the safety of methyloxolane in food processing, bringing the industry closer to the prospect of a bio-based alternative to petroleum extraction solvents.

Vegan vitamin D authorised in 22 new food categories

Vegan vitamin D authorised in 22 new food categories

By Lynda Searby

EU Regulation (EU) 2022/196, authorising the use of Lallemand’s Lalmin vitamin D yeast in 22 new food categories, has been published, following a favourable Opinion from EFSA in April 2021.

Getty | Rimma Bondarenko

Using fermentation to boost plant proteins

By Nikki Hancocks

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...

getty | gpointstudio

Researchers turn autism microbiome theory on its head

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...

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