Probiotic brands need to prove they offer efficacy and value-for-money, as the cost-of-living crisis creeps into the minds of health and wellness consumers.
Cambridge-based biotech start-up, Impossible Materials, has developed a sustainable cellulose-derived white pigment to replace “unsafe” titanium dioxide (TiO2) across food and pharma industries.
Blackmores, Impossible Foods, Suntory, Yili, Kirin, Health & Happiness, Thai Union and GSK are among the major brands confirmed for our Growth Asia Summit in Singapore - so don't miss your last chance to benefit from our early-bird registration.
Food and nutrition-based businesses across APAC have reported continued logistics problems plaguing their supply chains due to rising costs and customs delays, some of which still stem from the impact of the COVID-19 pandemic.
From start-ups to researchers as well as a range of nutrition heavy weights, this year’s Nutraingredients Awards was once again packed full of first-class entries, each one hoping to win one of our 17 coveted prizes.
A type of yeast packed with vitamin B is aimed at helping the vegan curious make the transition to a plant-based diet while maintaining some meat and dairy flavours in their diet.
With new products flooding the market aimed at boosting health, here's a round-up of some of the latest shakes, sweets and flavourings to make it that little bit easier, and tastier, to get the nutrients our bodies need.
New research has found that vegan and vegetarians with a taste for processed foods are more susceptible to depression than those with diets high in fresh produce.
Thirty years after the launch of Bioenergy Ribose, the ingredient’s manufacturer says new research is expanding the view of its effects in the cell. This could lead to a new ‘mitochondrial health’ category, with D-ribose as one of the key players, a...
Scientists have shown how shown how chemical compounds found in highly processed foods play a role in chronic kidney disease, and are now turning their attention to new formulations and prebiotic ingredients that could help minimise the risk.
The winners of the 2020 NutraIngredients-Asia Awards have been announced via a live online broadcast, where the region’s brightest and best products, ingredients and projects were revealed.
An analysis of the diets of nearly 3500 Australian women found high consumption of carrots, cauliflower, broccoli, pumpkin, cabbage, green beans and potatoes before conception helped women reach full term pregnancy.
Interest continues in enhanced delivery systems that can make hard to absorb ingredients more readily available. Various forms of liposomal and emulsification approaches have been taken.
The advance programme for our third Healthy Ageing APAC Summit, which takes place in Singapore in July, has been published and features expert speakers from major brands, leading academic institutions, and policy and market experts.
The microbiota is at the interface of food and mood, according to a gut health expert, who is keen to establish whether the microbiota can influence food choice, motivation and reward.
Promoting satiety as a weight management strategy has had a checkered career, but the concept is regaining some acceptance as a viable way to help consumers battle the bulge.
The UK Advertising Standards Authority (ASA) has ruled that a tweet and Instagram post advertising Protein World’s ‘Carb Blocker Capsules’ did not adhere to European nutrition health claims legislation – warning the company that the product name ‘Carb...
Efforts to mine for hugely beneficial new strains of probiotics are gaining momentum across the globe, but the food industry is its own worst enemy when it comes to aiding consumer acceptance of new technologies, according to experts at the recent IPA...
An interactive map which tracks rising food tech start-ups around the world will allow industry players to navigate the latest innovations, its creator, Crowdfooding, says.
The food sector has witnessed a jump in demand for protein. But conflicting pressures mean this complex issue requires a nuanced response and leadership from the food industry.
Rule changes in China dominated the regulatory landscape for the supplement and infant nutrition industries in Asia over the past 12 months — and this was clearly reflected in our top five policy stories of 2017.
Hidden hunger due to malnutrition can have devastating consequences not only for those who suffer from it, but also on the economy – prompting governments to seek help in a way that is creating business opportunities for innovators with solutions.
The European Food Safety Authority (EFSA) has said l-ergothioneine is safe for use in food and supplements for infants and young children, pregnant and breastfeeding women.
What kind of food company names itself ‘nonfood’? The kind that wants to start a conversation, at the very least, says founder Sean Raspet, an artist turned flavorist who used to work at Soylent, and clearly shares that brand’s interest in redefining...
Cheap food has expensive consequences for people and the planet's health but how can we make healthier and more sustainable food a reality for a global population? Grass-root movements will be key but industry must also be receptive, says Carolyn...
The French population is consuming more processed foods, too much salt, and - “most importantly” - not enough fibre compared to ten years ago, according to a survey by the country’s food safety agency ANSES.
Exiting the European Union presents serious risks to businesses and workers in the food sector, a briefing paper has stated as it warns of a future of “less safe and nutritious products.”
The porous, moisture-absorbent properties of rye products such as bread, flakes and granolas are key to maintaining long-lasting satiety and effective weight management, a Finnish study determines.
Motivations for voluntarily implementing food traceability schemes stem not from the need to maximise profits but enhance information, safety and quality management within the supply chain.
Adding to cayenne pepper to food can curb hunger, increase satiety and reduce cravings for salty food - but it increases the desire to eat sweet and fatty foods, Danish researchers have found.
A spate of recent reports have accused a top member of Scotland’s food standards agency of bias after revealing her financial ties to a major chocolate firm - is the junk food industry meddling with objective scientific research?
Natural products with functional claims such as honey continue to face a bright future as both a food and a therapeutic product, not least in China where demand is expected to soar.
Plant-based steak, with a taste and texture to rival the real thing, is one step closer to the market as Unilever, Givaudan and Ingredion join Wageningen researchers in the Plant Meat Matters consortium.
Virtual reality has arrived and is set to change the way the food industry engages with consumers and even the way consumers taste food by creating multisensory experiences, according to one digital marketing expert.
Nutrition labels do not seem to be adapted to battling public health issues such as obesity, the French food safety agency ANSES has concluded – but this is because they should not be used alone, say campaigners.
No errors, no mood swings, no sick leave, and she can process three sets of microbiological tests in 14 minutes. Meet Ms Ugene, Singapore’s first two-armed robot microbiologist helping Traditional Chinese Medicine (TCM), food and nutrition firms ensure...
Flavour perception, but not necessarily texture, weakens with age and new product developers need to take this into account, according to researchers at the Optifel conference in Paris.
Consuming a whey protein drink after exercise cuts later energy consumption and eating rate compared to consuming a carbohydrate drink among lean men, according to a study.
Health products retailer Holland & Barrett opened its new flagship ‘More’ store on London’s Oxford Street, as the firm aims to make its stores “sexy” and widen its range of products.
This year there’s been a bit of a lab-meat love-in, but are consumers ready to buy into it? I’m not so sure, especially if they can’t divorce the concept from other more controversial technologies like genetic modification.
