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Rewarding innovation: How to address natural nutrition's IP dilemma

How does an industry based on traditional ingredients protect its intellectual property when patent laws are designed to safeguard new and innovative ingredients, asks Aiden Essery.

Superfood potential: Cockroach milk could be ‘fantastic protein supplement’

A ‘highly nutritious’ secretion from cockroaches has potential to be a new superfood ingredient for foods and supplements, say researchers.

RCT supports Ashwagandha root extract’s weight management potential

Supplements of ashwagandha (Withania somnifera) root extract may help people with chronic stress manage their body weight, says a new study from India.

Mondelēz adapts Milka to local tastes for China launch

Mondelēz International has tailored its Milka brand to Chinese tastes ahead of September launch for the power brand in the emerging Chinese market. 

Iraq has ‘chronic’ bird flu problem

Iraq’s inability to tackle the cause of bird flu means the deadly virus  is likely to spread across neighbouring countries, according to an expert on animal diseases.

Kraft brings Planters Peanuts to China’s competitive snacking nuts market

Kraft Foods has officially introduced its Planters Peanuts brand to China for the first time.

This week Down Under

Superfoods viewed as ‘edible insurance’ by wary consumers

Australian consumers are initially skeptical about new superfoods but still consume them for a bit of "extra insurance" for their health, according to research.

‘Chemical origami’ could customise chemicals for functional foods, study says

A form of ‘chemical origami’ may result in a new generation of compounds that could be used in food to enhance its nutrition and treat conditions such as high cholesterol, say researchers.

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