Science in Sport (SiS) has launched a new enhanced Beta Fuel range designed to allow endurance athletes to increase their carb intake through optimised maltodextrin and fructose ratios.
Product launches and updates from this month reveal an 'all-natural' theme, with 'pure' flavours, a beauty-from-within innovation and a new patent approval for an all-natural product.
Vitamin D is enjoying its well-deserved moment in the spotlight but the next trending ingredients in immune health will be selenium and zinc, according to a supplement entrepreneur.
New Artificial Intelligence (AI) applications in the biomanufacturing of food enzymes and dairy cultures will be among the innovations to come out of a new lab that is being established in the Netherlands.
A Berlin-based startup launched in 2017 is offering a gut health testing and personalised nutrition service with the addition of customised probiotic supplements.
The seismic events of 2020 have shaped consumer behaviours and expectations. The COVID-19 pandemic has reached every part of our lives – and the flavours we crave are no exception. Here’s our round-up of the flavour trends we can expect to tickle out...
Lonza and Glanbia Performance Nutrition have announced a collaboration which sees direct-to-consumer brand Body&Fit expand using Lonza’s DUOCAP technology and ingredients.
An Australian startup says the 'exhaustion epidemic' caused by lockdown 3.0 will further boost interest in its energy strips after entering the UK market in 2020 and growing online sales by over 100%.
Personalised nutrition consultancy Qina has created a global industry database which aims to create a quality benchmark for the science, safety and sustainability of players in this fast evolving market.
An Austrian startup selling health focused fruity water 'drops' is hoping to shake up the soft drinks industry with its sustainable and convenient solution.
A Paris-based personalised supplements service is working to become a ‘one stop shop’ for high quality tailored supplements delivered to customers' doors.
A young engineer has created a candy-like delivery format to help the elderly consume water and nutrients, after watching his grandma’s struggle with dementia and dehydration.
After making a success of their two-year-young CBD brand 'fourfivecbd', two professional rugby players have launched Fourfive Nutrition with an aim to disrupt the supplements market which they say lacks transparency.
Roquette has launched a market-first pea starch technology, named LYCAGEL, which it claims will take vegetarian softgel formulations to the next level.
An Israeli startup has created a personalised nootropic snack bar subscription service offering products tailored to each consumer’s cognitive response to stress.
Sports nutrition and probiotics are the focus of innovation news this week, with new flavours specifically formulated for plant proteins, plus whey powder scientifically-backed for HIIT workouts, and an organic probiotic catering to the growing all-natural...
“April was our biggest month ever for online sales and we didn’t change our marketing at all throughout the pandemic. I feel brands are sometimes way too quick to react.”
An entrepreneur with a passion for Mixed Martial Arts (MMA) has proven the power of a fighting attitude after taking his startup from a bedroom NPD factory to global expansion within three years.
This pandemic is causing huge economic uncertainty and that’s scary for any startup but it’s also a once in a lifetime opportunity for health and wellness entrepreneurs to educate and engage with a health-focused and captive online audience.
Miguel Toribio-Mateas, director of nutrition and health research at Atlas Biomed, speaks about the importance of personalised nutrition and citizen science to the future of nutrition innovation and advises how to utilise this period of quarantine to educate...
Vitafoods has announced it will be hosting a Digital Week (11-15 May 2020) dedicated to supporting and inspiring the nutraceutical industry by giving exclusive access to the latest science, insight and trends.
Six months after swinging open its central Berlin doors KitchenTown has established itself as a food and nutrition force in Europe’s self-proclaimed start-up capital.
Two gourmet chefs have devoted their eye for detail to a startup sauerkraut and sauces brand aiming to stand out from the rest of the fermented foods market with next level flavour.
Fancy delivery modes that don’t connect well with consumers don’t do much to move the public health needle. Simple, easy to understand improvements might provide more bang for the buck, experts say.
After graduating from Cambridge University with a degree in Social and Political Studies, Sasha Watkins didn't expect she’d end up an award-winning dietitian and food tech entrepreneur running three - soon to be four - nutrition focused companies.
Bay’s Kitchen, a startup that produces a range of low-FODMAP products aimed at people suffering from irritable bowel syndrome, has secured a “six-figure investment” to fund ongoing NPD and help bring their range into the mainstream.
With the deadline for applications to the NutraIngredients Awards fast approaching, it's vital that you get your applications in soon. But which award should you apply for, and what are the key criteria for the categories? Our helpful video will...
From the complexities of regulation and cutting-edge science to the brands behind the boom, the CBD Global Summit will bridge the business and science underpinning this fast-moving category.
In our last NPD round-up of the year, FoodNavigator gets festive to bring you a selection of Christmas treats being rolled out across retail shelves in Europe this season.
SternLife is taking on the untapped 'beauty from within' food and drink opportunity with all-natural 'beauty drinks' powders created to help protect from external causes of skin and hair ageing.
NutraIngredients has spoken to a startup founder every week this year to keep our readers up to date with the newest innovations on the market. As the year comes to a close, we take a look back at some of the most trend-setting startups of 2019.
Novel ingredients in the sports nutrition space come along once a decade, and the real innovation for the category comes from finding new combinations of tried and true ingredients to maximize effects, says Jim Stoppani, PhD, Founder of JYM Supplement...
Nestlé are to join a group that looks to build a global innovation ecosystem on food and nutrition specifically promoting start-ups and investment to the Swiss region.
A former electrical engineer who developed an unexpected passion for nutrition has co-founded the ‘world’s first’ portable food intolerance breathalyser which has already gained sales of nearly $2 million just 10 months after launch.
An ageing population is a time bomb for the food sector, which must innovate to address the specific needs of this rapidly expanding consumer group. We spoke to Professor Wender Bredie from the University of Copenhagen about the challenges and opportunities.
DSM’s latest Global Insight Series report says the main reason consumers purchase lactose-free dairy products in emerging markets such as Colombia and China is the health appeal of the products, not merely lactose-intolerance.
Naturex is calling on innovative start-ups with fresh ideas on plant-based ingredients, green technologies and novel farming processes to collaborate with it thorugh Ingenium, its open innovation accelerator scheme.
Start-ups are changing the food industry from trailblazing new ideas to providing new growth models, and both big businesses and small start-ups need to collaborate to innovate. The benefits are mutual, says Jeremy Basset, founder of Unilever’s incubator...
Leatherhead Food Research has appointed former Marks & Spencer nutritionist Jenny Arthur to the newly created role of director of nutrition and innovation.
Some of the best and brightest innovation in the food and drink industry comes from start-ups – so how do they approach NPD? And what can companies of all sizes learn from their approach?
Academic technology transfer – the process of moving research from the lab to the market – provides intrinsic benefits to universities that go far beyond any potential revenues from licenses and royalties, say scientists.
For the most part, confectioners have continued to innovate in known areas like flavor, product size and packaging rather than innovating for health, says Euromonitor International.
