The constant quest for innovation requires food technologists to be up-to-date with research. From hydrocolloids to oils and fats, flavours to flour what works well in which formulations, how does production method affect performance, and what are the sensory effects?
The introduction by NoorVitamins of a Halal-certified fish oil is another step in the company’s dominance of the category. But CEO Mohammed Issa says the company’s goals are bigger, to...
Bread design could be substantially improved to better protect heart health, according to new research from New Zealand.
To benefit older adults who are at a high risk of protein-energy malnutrition, scientists from the University of Georgia developed a peanut-based beverage supplement and compared its nutritional and microbiological...
Please don’t get me wrong, I am not a fervent entomophagist; I am just passionate about edible insects as a new food industry.
Food and drink product launches with seaweed flavours, including kombu, nori, and wakame, grew by 147% in Europe between 2011 and 2015, according to latest figures.
Japanese ingredient supplier Taiyo has expanded the certification support for its Sunfiber prebiotic ingredient with a Non-GMO Project verification.
A science-based Aussie invention has succeeded in taking the world's first gluten-free barley beer to German supermarkets.
The clarified butter known as ghee is a staple in South Asian households and its diaspora. Raquel Tavares Gunsagar wanted to bring a new twist to the ancient ingredient by...
America is in the middle of a “home cooking revolution” with more people cooking in their kitchens more often than in the recent past as a way to eat healthier...
Palsgaard has said it is now able to offer a broad range of emulsifiers based on segregated certified palm oil, following a sustainability drive.
South Korean researchers have isolated four potentially ‘useful’ probiotic strains in traditional Korean fermented food kimchi.
In the world’s first study of its kind, researchers at the Queensland University of Technology believe that anti-smoking drugs could be used reverse a global trend towards excess sugar consumption....
Australia has flown 1,400 specially-reared Suffolk sheep to China as part of a breeding program geared up to stimulate the genetic development of China’s growing livestock.
Supplementation with a standardized elderberry extract may reduce the duration and symptoms of the common cold for air travelers, report scientists from Griffith University in Australia.
2015 was a difficult year for some in the embryonic edible insect ingredients business, with Big Cricket Farms suspending activities due to water supply problems and All Things Bugs facing...
New Zealand ingredients supplier Embria Health Sciences has announced the launch of the world’s first throat lozenge formulated with EpiCor yeast fermentate.
Seven of twelve dried oregano samples tested by an Australian consumer watchdog contained other ingredients, including olive and sumac leaves.
Beijing lawmakers are considering a new halal law 13 years after the country’s State Council ordered the legal provision, the council’s legal office has announced.
Cherry extract improves the nutritional value of products like cookies and may be useful for food fortification, a study demonstrates.
Sales of Ashwagandha are booming as the pressures of modern life push consumers to seek out natural solutions to problems like stress, leading suppliers tell NutraIngredients-USA. But what’s next for...
Scientists in Queensland have been undertaking research into ancient wheats in a bid to ensure the crop’s future.
Disillusionment with allopathic medicine among Americans is driving interest in Ayurveda and other herbal supplements, says Amy Keller, Director of Education and Training at Organic India.
Increasing research is helping to bake a bigger pie for all Ayurvedic companies, said Natreon CEO Sanni Raju.
Australia’s leading chocolate companies such as Mondelēz, Nestlé, Mars and Lindt have all pledged to source only “sustainable” cocoa for domestically manufactured goods, says the Australian Industry Group.
Omega-3 content is a neglected issue when formulating products to combat severe acute malnutrition in children, say international researchers.