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Ingredients – In-Depth Focus – February 2020
Our latest Ingredients In-Depth Focus discusses the future of the protein market, ingredient authenticity, and the benefits of the humble cassava leaf on a plant-based diet.
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Ingredients
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Study shows significant benefits to gut health from algae consumption
A new study in the US has identified specific health benefits from consumption of a particular algae, Chlamydomonas reinhardtii (C. reinhardtii), suggesting it would be particularly beneficial for those suffering from gastrointestinal disorders, such as IBS and colitis.
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How I lost 44lbs in 5 days
The allure of a miracle solution can be tempting for consumers, but how do we tell the difference between the honest labels and the tall tales? Phil Patterson gives some key advice.
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Canada’s canola industry can breathe a sigh of relief
Scientists in Canada have developed a novel method that enables rapid identification of a plant disease called aster yellows (AY), facilitating faster response to combat the condition.
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Study demonstrates functional skin benefits of almonds
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
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New Food Issue 1 2020
Issue 1 2020 of New Food is available to read online, featuring stories on Food Safety, Bakery, Ingredients and much more...
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How do we increase food integrity?
Liz Colebrook is Mars' Global Scientific & Regulatory Affairs Director of Food Safety; here she explores the meaning of food integrity, how Mars is driving towards a safer, healthier, more sustainable world, and how industry must progress as a whole.
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Video: The Mystery of the Mystery-Flavored Oreos
What happens when you cross mystery-flavored cookies with flavor scientists and LECO’s Pegasus BT? Watch the video to find out!
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Ensuring a safe supply chain when producing gluten-free
Gluten-free and wheat-free specialist baker, Claire Forster, explains the importance of a safe production line.
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Application note: How to differ between natural and artificial vanilla with (U)HPLC
Vanillin is one of the most popular flavouring used in food and beverages. In this application the components of different vanilla products were analysed.
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Tate & Lyle enters ingredients partnership with enzyme company Zymtronix
The partnership aims to leverage novel enzyme immobilisation technologies that improve the productivity and sustainability of ingredient manufacturing.
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Sales of toddler milk rise in US, despite expert health warnings
Although health and nutrition experts have warned that these products can contain elevated levels of sugar and sodium, the rise in sales is due to an increase of advertising, according to researchers from the University of Connecticut.
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Research shows sustainability can be a selling point for new ingredients
The first UK consumer study on the use of Bambara Groundnut as an ingredient has shown that sharing information on its sustainable features increased consumers' positive emotional connection to food.
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Checklist Report: 4 Ways Better Data Protects Brand Integrity
Food & Beverage companies are struggling to turn data into insights because there is so much of it but the bigness of the data isn’t the problem.
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Puratos reports UK growth potential for sourdough
The survey examined consumer perception of, and interest in, sourdough, as well as any gaps in knowledge, in order to ascertain how best to communicate the health, history and flavour benefits of sourdough.
