Companies at Vitafoods 2023 saw active consumers as a key target demographic, with exhibitors presenting innovative concepts targeting a wide range of consumers leading active lifestyles.
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.
Beans and pulses, considered “neglected staple crops” in many regions of the world, are an important source of resistant starches with gut microbiome-boosting prebiotic potential, says a new review.
Policymakers need to review the current methods of ensuring folate sufficiency among women of childbearing age, said a group of Australian researchers who found that food and supplements could not provide optimal folate intake.
With consumers increasingly demanding scientifically-validated nutra products and ingredients, one of the key scientists in Australia’s national research agency has revealed the three factors that are crucial for a high-quality trial.
The South Korean government has imposed tougher criteria on ready-to-eat (RTE) and ready-to-cook (RTC) instant products that want to make healthier nutritional claims on pack, in an expansion of rules first placed on instant noodles earlier this year.
The consumption of fortified infant cereals could help reduce the burden of iron-deficiency anaemia on Indonesian infants and young children, and have longer-term economic, health and social benefits, according to a study funded by Nestlé Infant Nutrition...
At Vitafoods Europe, ADM were showcasing their latest concepts with experts on-site to answer questions about how they will be keeping the health-conscious consumer in mind.
Perkier has added its carbon neutral commitment – a first within its competitive set – to its growing list of ethical credentials, including being plant-based, palm-oil-free, transitioning to fully recyclable packaging and its B-Corp certified manufacturing.
Belgian ingredients supplier, Puratos is to acquire the scientific expertise of THT in a bid to satisfy growing consumer demand for products that promote a well-balanced gut microbiome.
Symrise has pledged to accelerate product development to support UK dairy, bakery and beverage industries, following the opening of an innovation lab in Bedford last November.
An internationally recognised glycaemic index (GI) research pioneer has provided her tips on how food and nutrition companies can innovate in this crucial area on our latest episode of NutraChampion.
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.
Put your start-up centre stage at our Probiota Pioneers hub
NutraIngredients is on the hunt for entrepreneurial consumer-facing, science- or technology-based start-ups to join our Probiota community and present their company in Copenhagen.
Kerry Taste & Nutrition has developed a naturally sourced soluble dietary fibre ingredient – designed for use in the manufacture of white bread products – that ticks a number of boxes, including the nutritional and functional advantages of gum acacia,...
Many readers will have noticed some changes to how they access the award-winning content on our site, so here’s more information about the how and why of those modifications.
Our latest round-up features on new innovations from a2 milk, an infant formula containing novel lipid structure by Danone, to new omega-3 and probiotics launches targeted at infants and young children.
Lallemand has successfully expanded the permitted categories of use for its vitamin D yeast in the EU after gaining favourable opinion from the EFSA for the use in 32 additional food categories.
The EFSA has given the green light on a Novel Foods application from Baïa Food for its ‘Dried Miracle Berry’ (DMB) ingredient. We caught up with the Spanish start-up to learn more about its innovative approach to sugar reduction.
Researchers at Action on Salt are demanding a restriction on the use of what it calls misleading nutrition claims on HFSS products after its new data revealed seemingly ‘healthy’ snacks contain often higher salt levels than crisps and flavoured nuts.
New legislation including ban on TV advertisements for HFSS food before 9pm – and a complete ban on online adverts - is being considered by ministers as study reveals fresh evidence between obesity and risk of catching COVID-19.
Grains fermented with Propionibacterium freudenreichii – the bacteria usually used as a ripening culture in Swiss-type cheese -- have enough vitamin B12 to be nutritionally significant and could potentially be cheaper than fortification, according to...
India is leading the APAC market with the highest number of new food, drinks and supplements that bear immune system-boosting claims launched in the last five months. Australia and Indonesia ranked second and third.
A new multi-centre study in mice has explained the mechanism behind how excessive consumption of fructose can 'overwhelm' the gut and lead to fatty liver disease, revealing the importance of fructose consumption timing.
Holland & Barrett staff have set up a petition, signed by thousands of staff and customers, begging the company to close its stores during the coronavirus pandemic as they argue their lives and the lives of customers are being put at risk.
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.
As the grip of the COVID-19 outbreak begins to extend more seriously beyond China, there have been mixed messages about the impact of the virus on the nutritional supplements industry. Are we at panic stations – or is it more a case of business as usual?
Interest in the use of probiotics and prebiotics as ingredients in food continues to grow, as consumers and industry look for microbiome-friendly foods. But just how doe these ingredients impact food development and, in particular, the texture of foods?
It is time to pick a category and submit your entry to the NutraIngredients Awards 2020. Make sure you get your submission to one of our 12 categories in before the the end of today (Friday 7th February).
With the deadline for applications to the NutraIngredients Awards fast approaching, our panel of expert judges share some of their top tips and hints of what makes a winning entry.
With the Asia Pacific food and beverage food industry growing at a rapid rate over the past few years, and even more advancement predicted to come, we bring you three of the most significant emerging categories showing strong potential for growth moving...
The world's first in-store genetic test that directs the consumer to make healthier personalised choices, based on their DNA profile is now open in London as a pop-up service.
A world-class line up of international experts in the microbiome, probiotics and prebiotics will take centre stage in Dublin this February as Probiota 2020 bridges the science and industry divide.
WATCH NOW: Gates Foundation funded study develops ‘unique nutrient-delivery system’
A unique new nutrient delivery system, funded by the Bill and Melinda Gates Foundation, could help billions of people suffering from malnutrition by improving the way iron and vitamin A are fortified into foods, say those behind the project.
Taking a 'big-data' approach to identifying white spaces in the sports market will be vital for brands looking to stand the test of time in the rapidly expanding sports and active nutrition market, says Nick Morgan ahead of his interactive 'build-a-bar'...
Sports people and the generally active are starting to shun ‘techy’ sports nutrition and look for whole foods that can deliver performance and health benefits, according to a new report.
Satisfied Snacks sits at the valuable intersection of technology-driven innovation and mega-trends around health and flavour. We speak to founder Dr. Heather Daniell about how she is meeting demand for healthy, convenient and tasty snacks.
The high prices of healthy foods, coupled with an abundance of cheap unhealthy foods, remains a prime contributor to malnutrition globally, warn researchers.
