Which consumer trends will be important for your business? Are European markets too fragmented? What is in store for your category? How are EU rules affecting your prospects? To gauge our readers’ views on these – and many more questions - NutraIngredients...
NutraIngredients is pleased to announce the shortlisted finalists for the 2017 edition of the NutraIngredients Awards, ... with the winners announced at our exclusive awards evening in Geneva on 10th May. Will you be joining us?
The effect of dietary supplementation on muscle function in the elderly appears limited, as a review describes the combined benefits of exercise and nutrition intervention were ‘less than expected.’
A two-week course of a liquid supplement improved the nutritional status and reduced inflammation in elderly people living in community settings, a new trial from Korea reports.
Another month, another insect start-up? Maybe, but Danish firm Insekt KBH's apple, ginger and cricket juice is different: it's sustainable not only thanks to its ingredients but because it's produced in Copenhagen's self-sustaining...
Dairy and nutritional ingredients firm Glanbia has confirmed two strategic acquisitions that will enhance its performance nutrition division by bringing a greater focus on plant-based foods and direct-to-consumer sales.
Sorghum is little known in the west but has all the makings of a superfood from the nutrient profile to its heritage tradition – can it join the ranks of quinoa and chia? One Mintel analyst certainly thinks so.
EFSA has called for further studies into the safety of locust bean gum for specialised infant and baby nutrition products, as it also opens a consultation into infant formulae from protein hydrolysates.
UK ingredient supplier and contract manufacturer Cambridge Commodities Ltd (CCL) has inked a deal to develop its presence in the private label gel space.
A range of high fibre and high protein ice creams that have better tastes and textures than standard hospital food will soon be on the menu for patients.
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
