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30 October 2024 | By Ben Cornwell
Dutch food technology company revyve has signed a distribution agreement, bringing innovative, animal-free texturising ingredients to UK manufacturers.
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…
20 April 2017 | By Emilie Labat - Specification Manager at Nestlé, Muriel Henrion - Research Scientist at Nestlé’s Product Technology Center
[…] 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…
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…
13 February 2017 | By Andrea Zangara, Centre for Human Psychopharmacology, Swinburne University
Ageing is a highly complex process that is associated with many common chronic neurodegenerative diseases. Do plant-based ingredients provide a potential solution...?
6 December 2019 | By GoodMills Innovation
New ingredients from GoodMills Innovation were showcased at this year’s Fi Europe & Ni which address the demand for intestinal health and personalised nutrition products.
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
23 May 2007 | By Jarmo Markula, Innoliito Concept Studio
Did you know that Finland is the leader in functional food innovations? It seems as though the Finns turn their weaknesses into strengths; they may not be very talkative, but they are leading producers of mobile phones, and they may not have a very rich food tradition, but they are…
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…
10 November 2021 | By New Food
[…] however, explaining that Equinom has a whole team dedicated to tasting an unique equipment to screen ingredients to ensure they’re matching in terms of biochemical composition and functional characteristics. The panel also discussed the most popular plant-based crop, soy, and whether it stands to remain as the lead ingredient.…
7 June 2024 | By New Food
<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.
3 February 2017 | By Claus Andersen | Category & Application Manager | Arla Foods Ingredients
In the latest in our Health Ingredients Month, Arla Food Ingredients' Claus Andersen argues that dairy companies can lead the way in tackling food waste...
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...
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…
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…
Ingredients: Microencapsulation of food ingredients: still a field to be explored?" />