FrieslandCampina Ingredients has launched two algae-based, microencapsulated docosahexaenoic acid (DHA) ingredients to offer manufacturers more options in catering to vegetarian and vegan consumers.
Cognitive health, digestion+, beauty-from-within and women's health were some of the key health themes that emerged from Food Ingredients Europe, in Frankfurt, last week (Nov 28-30).
Global nutrition giant Archer-Daniels-Midland is adopting an “ambidextrous” approach that relies on improved productivity and innovation to drive short- and long-term growth across its business and offset ongoing softness in its nutrition segment, according...
Communicating the importance of nutrition for muscle health to the older demographic can be challenging but it is a missed opportunity in the sport nutrition sphere.
Scientists at the University of Alberta have discovered a way to create a plant-based gelatin substitute from pea protein and are already collaborating with a multinational leader in plant-based ingredients.
Plant-focused diets, such as that recommended by EAT- Lancet to address environmental sustainability, may place consumers at risk of various micronutrient deficiencies, according to professor Sarah Bath from the university of Surrey.
A research review has highlighted the numerous beneficial components found in cacti, including dietary fibre, minerals, phenolic compounds, and antioxidants
Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source.
A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...
As consumer interest in plant-based probiotics continues to grow, a new study presents consumption of Lactiplantibacillus pentosus LPG1 as a promising strategy for modulating and enhancing the diversity of the human gut microbiome.
Chia became a household name in the 1980s, popularized by the fascination with fur-sprouting animal figurines, but its use as health aid dates as far back as the Aztec and Mayan empires. Today, after a slight dip in the market, chia is back on the scene...
Fava bean peptides isolated by artificial intelligence performed better than traditional milk protein to improve muscle conditioning, according to a study supported by Irish biotechnology company Nuritas.
Nutricia has launched a new plant-based medical nutrition drink under the Fortimel range, to provide the same nutritional benefits to patients with specific dietary preferences.
Ergo Bioscience plans to scale up its cell culture fermentation process with the help of Italian specialist firm Aethera Biotech in a new deal announced today.
Whey, but not pea, protein significantly attenuates exercise induced muscle damage (EIMD) following long-distance walking in older adults, likely due to the difference in leucine levels, according to new research.
New research out of Sweden has found that while many meat substitutes are high in micronutrients like iron they are often found in a form that cannot be absorbed by the body.
From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable ‘root-like’ structure to...
Nextferm, an Israeli company focused on fermentation technology, has announced a production deal for one of its flagship ingredients branded as ProteVin vegan protein.
The Memorandum of Understanding (MOU) is an agreement to build a facility for the cultivation and production of microalgae-based protein and related products for the food and beverage industry.
Conventional red meat is a better source of protein and delivers more essential amino acids than plant-based alternatives, based on results from a New Zealand RCT.
The bioavailability of cauliflower-encapsulated omega-3 is on-par with omega-3 encapsulated in bovine gelatine capsules, a study conducted in Australia and Singapore has shown.
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.
Laïta Nutrition is the nutrition division of the Laïta dairy cooperative and is focusing on the sports nutrition market to satisfy a range of target consumers.
The transaction is the latest move by Nestlé CEO Mark Schneider, who has received high praise from investors and analysts for his portfolio transformation over the last 5 years.
DairyReporter recently had the opportunity to find out from ingredients company ADM what some of the trends are in the dairy alternatives space. We have a Q&A with Katie Kolpin-Gustafson, principal scientist, creation, design and development at ADM...
Mamamade has closed a record-breaking funding round – bringing its total pre-seed investment to £1.5m – led by founders and execs from Allplants, Made.com, Heals, Design my night, Bulb and Xexec.
DSM continue to develop its interests in plant-based proteins as the corporation confirms the purchase of pea and bean ingredient specialists Vestkorn Milling for €65m.
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.
Sacco System, an international biotech company for the food, nutraceutical, and pharmaceutical industries, and Döhler, global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions for the...
The Food Safety Authority of Ireland (FSAI) publishes guidelines for the labelling and production of unpasteurised, fermented plant-based products following safety concerns
The alternative protein market explodes with a wave of innovation in taste, texture and formats to meet uncompromising demands for protein-mimicking market offerings.
Biotechnology company Perfect Day, Inc., which produces animal-free dairy proteins, has conducted a life cycle assessment (LCA) of its non-animal whey protein to calculate its environmental impact.
Food tech company ENOUGH broke ground on what it says will be the ‘world’s largest’ fermented protein facility today (16 September). When fully operational the site will have the capacity to produce 50,000 tonnes of mycoprotein ingredient ABUNDA per annum.
Lus Health Ingredients (LUS), a born and bred vegan supplier of plant-based nutritional oils and fats, has received official V-label status - the international seal of approval for vegan and vegetarian products.
Laïta Nutrition, the nutrition division of the French Laïta dairy cooperative, said due to the acceleration of a transition to plant-based diets, it is affirming its strategic focus on plant-based ingredients.
Plant-based meat substitutes or meat are neither good nor bad, they are just not the same, says study authors, who add the foods’ nutritional content make them complementary rather than ‘nutritionally interchangeable.’
Register now for FoodNavigator’s FREE broadcast summit, Positive Nutrition: Healthy Innovation for the Mass Market. Over four days of content, we’ll examine how innovation can be leveraged to deliver population health benefits and tap into rising demand...
To support new and emerging start-up companies developing dairy-alternative products, and to create further collaboration opportunities with the food industry, AAK AB is investing in Big Idea Ventures’ (BIV) New Protein Fund I.
