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Search results for functional ingredients - 268 results

 

<mark class=Ingredients: Microencapsulation of food ingredients: still a field to be explored?" />
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Ingredients: Microencapsulation of food ingredients: still a field to be explored?

10 September 2009 | By Adem Gharsallaoui, Temporary Associate Professor, AgroSup Dijon (France)

The food industry uses more and more purified natural and synthetic fragile substances today, and consequently, there is an increased need to protect these ingredients. Functional food ingredients, such as flavours, vitamins or antioxidants, are sensitive to environmental stress during manufacturing, storage and consumption of the food product. Furthermore, loss…

healthy-foods
healthy-foods
article

Functional ingredients – from fiction to facts

20 April 2017 | By ,

[…] processed food to be nutritious and sustainable. Factors such as our ageing population; growing levels of obesity and type II diabetes; and increased occurrence of cardiovascular diseases have urged consumers to seek, beyond nutritional requirements, health-promoting benefits in the food they consume. Interest in these so-called functional foods has…

Proteins: a source of clean label <mark class=ingredients" />
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Proteins: a source of clean label ingredients

20 February 2009 | By Fred van de Velde & Arno Alting, Project Managers Ingredient Technology, NIZO food research

[…] colourings or with only natural flavours and colours are well known in the market. However, further cleaning of the product label is thorough as it focuses on functional additives and texturising ingredients, such as stabilisers, thickeners, emulsifiers and preservatives. Research at NIZO food research demonstrated that proteins are a…

Functional Ingredients
Functional Ingredients
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Functional Ingredients supplement 2013

4 November 2013 | By Supriya Varma, Pretima Titoria, Mia Naprta, Gianluigi Mauriello, Diamante Maresca, Clorinda Malmo, Annachiara De Prisco

Tea innovation around the world<br /> An update for gluten-free applications<br /> Microencapsulation for functional foods: a focus on the vibrating technology

Nutrifoods 2.0
Nutrifoods 2.0
article

Nutrifoods 2.0: The impetus towards functional foods and nutraceuticals to face the 21st century

29 October 2014 | By Francesc Puiggròs, Ignasi Papell and Lluís Arola, Technology Centre of Nutrition and Health, Universitat Rovira i Virgili

[…] that a lifestyle full of homeostatic disturbances and even shift work can lead to obesity. To combat such diseases and adverse health conditions, an increasing number of functional foods and nutraceuticals have been marketed in recent years as supplements to dietary recommendations. Still, many of these products are marketed…

article

In-Depth Focus: Ingredients

7 June 2024 | By

<em>New Food</em> Issue 1 2024’s Ingredients In-Depth Focus features articles from Luker Chocolate, Tirlán and Overherd, where they offer their perspectives on the importance of quality ingredients that offer the consumer the best possible eating experience, without compromising in any other areas.

Ingredients supplement 2016
Ingredients supplement 2016
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Ingredients supplement 2016

30 June 2016 | By New Food

In this Ingredients supplement: Functional lipids in beverage products; Hemp – superfood; The science of flavour; IFT 2016 show preview...

Guillermo Napolitano
Guillermo Napolitano
article

Functional lipids in beverage products

30 June 2016 | By Guillermo E. Napolitano, PhD, Expert Scientist, Nestlé Development Center

The last decade has witnessed an extraordinary surge in the development of beverage products containing healthier oils and nutritionally active lipid ingredients. There has been a significant shift from the use of relatively unhealthy, but chemically stable, fats rich in saturated and trans fatty acids (TFA), to healthy and chemically…

The impact of natural <mark class=ingredients on the manufacture of soft drinks" />
article

The impact of natural ingredients on the manufacture of soft drinks

11 January 2013 | By Cheryl Walker, Analytical Development Technologist, Britvic Soft Drinks Ltd

[…] there is a similar level of perception that natural foods are healthier. The definition of ‘natural’ is problematic because the consumer perception of natural links ‘naturalness’ to ingredients and processes seen in their own homes, with a preference for simplicity in labelling. Various surveys have been carried out to…