Carritech Research has launched a crowdfunding campaign to expand commercial development and licensing of its Coldbake process, which enables snacks and biscuits to be produced at lower temperatures than traditional methods.
Inaugural meeting of micronutrients and health group
A UK member of parliament (MP) will lobby for folic acid strategies including supplementation and/or fortification of flour following the inaugural meeting of a parliamentary group on micronutrients and health.
Western Europeans are numero uno when it comes to per-capita protein consumption; bread is surprisingly the most popular protein medium; and protein has well and truly invaded the healthy snacking category.
The biofortification movement has succeeded in bringing the nutrition and agriculture communities under one roof – but there is more to be done to democratise the results of these efforts, says the director of international NGO HarvestPlus.
Belgian firm Vandenbulcke has introduced ChoVita, the first chocolate brand in Europe that makes a cocoa flavanol health claim that it is 'good for your blood flow'.
The re-emergence of the Victorian-era condition rickets in the UK has put the spotlight back on vitamin D intakes, and a recent advisory committee report will likely spur debate on the need for mandatory fortification.
Meiert Grootes, chairman of Europe’s biggest supplier of speciality baking products, has acquired a stake in a Malaysian-Australian biotech firm that earlier this year launched ingredients to produce the world’s first clean-label, low-GI “diabetic” white...
Consumers want more regulation on food and further limits on the use of additives and preservatives, but are keen to embrace functional products and nutraceuticals, according to extensive research carried out by the UK’s Food Safety Agency (FSA).
Vitamin D2 from UV-irradiated yeast maybe a cheaper and more ecological way to fortify bread but it shows poor bioavailability in humans, suggests EU-funded research.
Britain’s National Heath Service (NHS) could save £8.2m ($11.8m) a year if all the territory's 12-year olds chewed three pieces of sugarfree gum a day, says a study in the British Dental Journal.
Micronutrient deficiencies have been overshadowed by the so-called ‘war on sugar’, science director for British Nutrition Foundation (BNF) warns following the publication of a report.
Hard health endpoints, not just changes to microbiota, are needed to secure EU prebiotic health claims and bring fibre intakes up to recommended levels, according to European researchers.
Low prenatal folate levels may be associated with a smaller total brain volume and poorer language and visuo-spatial performance in children at six to eight years, research suggests.
Researchers in Poland fortified pasta with parsley leaves. Though the phenolic level and antioxidant potential of the product was effectively enhanced, the values were significantly lower than predicted.
Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.
The global whey protein market will be worth $13.5 billion (€12.39bn) by 2020 – up from $9.2bn (€8.44bn) in 2015, according to a report from BCC Research.
The impact of obesity on cancer rates across the world – and how many cases could have been prevented – is made clear with an online data tool, launched by the International Agency for Research on Cancer (IARC) last month.
Scientists say protein from date seeds could used as an alternative to soy protein isolate or whey protein in foods, however commercial viability needs to be further assessed.
A scientist says a New York Daily News article suggesting his new study shows dark chocolate has preventative effects against pancreatic cancer because it contains magnesium is misleading.
Branding and innovation expert Claire Nuttall – who has worked with many global food and drink businesses – reveals her pick of the trends set to shape the global baked goods market in the coming 12 months.
NutraInterview: Dominique Speleers, Beneo executive board member
Dominique Speleers is a long-time Beneo man who has seen a lot in his 15 years with the European ingredients giant from back when it was Belgian inulin and chicory player Beneo-Orafti and now as a board member of the more European, more international,...
Rising demand for healthier and nutrition-rich products has been tipped to drive $600m growth in the global baking ingredients market in the next five years.
UK-based but expanding supplements and healthy foods retailer Holland & Barrett International has posted an annual sales increase of 11.7% and profit growth of 12.2% in its full year results - something it says puts it in good stead to become a £1bn...
UK bakery and ingredients firm Real Good Food has acquired sports supplements brand ISO2 Nutrition from the administrators of Cre-8tive Health Ltd for a “nominal” sum.
The growing importance of smaller food and drink brands, arising from the fragmentation of consumer beliefs about food, is one of 10 key trends identified next year by New Business Nutrition.
Moderate chocolate consumption may help expectant mothers and their fetuses by reducing stress and providing antioxidants that guard against reproductive diseases and pregnancy complications, say Italian researchers.
UBM says security and comfort of attendees is ‘paramount’; registrations up 6%
Around 32 of 1400 exhibiting companies (3%) have pulled out of the industry event Food Ingredients Europe (FiE) next week in Paris following the city’s fatal attacks, despite efforts from the organiser to up security.
This paves the way for mass personalised nutrition, say researchers
Blood glucose levels vary widely across individuals even for the same food, say researchers who have developed an algorithm to calculate the ‘right’ diet – paving the way for mass personalised nutrition and casting doubt over the usefulness of universal...
The European food industry has published voluntary research principles to ensure robust and transparent science – but questions remain over how they will be put in place and enforced.
Producers of food-grade insects will submit a novel food application as soon as the new regulation passes into force, the International Platform of Insects for Food and Feed (IPIFF) has pledged.
By Ewa Hudson, head of health and wellness research at Euromonitor International
Is organic still selling? Does the 'natural' trend mean fortified/functional food is now passé? And why are consumers turning their noses up at better for you (BFY) offerings? Ewa Hudson, head of health and wellness research at Euromonitor International,...
People with better control of blood sugar after eating barley kernel bread also have a different balance of microbes in the gut, a new study in Cell Metabolism reveals.
