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PureCircle unveils stevia cocoa and vanilla flavour enhancers
Cost-effective, sustainable solutions to bolster customer supply of cocoa and vanilla ingredients to respond to consumer demand.
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Wheat genome sequencing to boost production and safety
The wild emmer wheat genome has been sequenced and the results published. It is hoped that this new resource will allow scientists to improve the nutritional quality of grain as well as tolerance to diseases and water shortages.
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Cereal grain health benefits as a functional food
Humans depend on many different plants as food sources, but since ancient times it has been cereals which prove most important amongst them. Cereals are produced and cultivated on an annual basis, Iqra Yasmin, Food Innovation Center, University of Nebraska, investigates just why this ingredient is of such importance
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Finding ways to fight the artificial with the plant-based trend
With the shift towards natural and plant-based ingredients, how do we as an industry, find ways to bring plant-derived ingredients into the mainstream?
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Veggie and vegan products dominate at student food innovation competition final
Veggie and vegan products have dominated at the Ecotrophelia UK food innovation student competition final this year.
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Analysing the EFSA methological assessment of botanical ingredients safety
Vittorio Silano, esteemed Italian academic, reviews the EFSA methodology for safety assessment of botanicals and botanical preparations intended for use as ingredients in food supplements...
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Battle Oats launches world’s first plant-based protein cookie
Rapidly growing UK nutrition brand Battle Oats is next week (15th May 2017) launching a new protein cookie product to complement its ‘free from’ range of high protein oat bars.
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Quorn products officially registered as vegan
The UK’s largest producer of healthy meat alternatives, Quorn, has registered its entire Vegan Range with the Vegan Trademark, calling the logo the “cherry on top” of a very successful launch.
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The green food revolution sweeping across Silicon Valley
The world is bearing witness to a green revolution that sees tech startups in Silicon Valley produce innovative plant-based alternative to meat and dairy.
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Cell culture: an innovative approach for production of plant actives
Mark Fremont, R&D director at VF Bioscience SAS looks at cell culture as an innovative means of producing high quality plant actives.
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Plant-based ingredients and their cognitive benefits | Health Ingredients Month
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...?
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Duckweed: Tiny plants with huge potential
11 January 2017 | By Friedrich Schiller University Jena
Wolffia globosa, a tiny, rootless duckweed, or water lens, apparently has what it takes to achieve great things...
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The top 10 food & beverage trends of 2017
How will the food and beverage industry shift in 2017? How will 2016, a year of surprises change consumer behaviour? How will retailers react? Read New Food's predictions here...
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Supercritical fluid extraction and application of bioactive ingredients from plant materials
Supercritical fluid extraction (SFE) technology is a green technology that offers an alternative to conventional solvent extraction technology.1 Having less impact on the environment it also meets consumer demand for safe, natural and high quality ingredients. More and more industries are using SFE technology and are reported to have market…
