New Zealand ingredients supplier Embria Health Sciences has announced the launch of the world’s first throat lozenge formulated with EpiCor yeast fermentate.
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 significant challenges. However, Ontario, Canada-based Entomo...
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 this Ayurvedic herb?
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.
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.
Ayurvedic principles and ingredients are increasingly accepted in North America among product formulators. But a tension exists: Are these best used in concentrated forms and in isolation or in their traditional matrices?
A new range of beverages based on eucheuma are being readied for launch following a collaboration between food scientists from the National University of Singapore and a local food manufacturer.
Edible insects are set for mainstream manufacturing success, as their US popularity is repeated on this side of the Atlantic, according to speakers at Food Manufacture’s innovation conference – New Frontiers in Food and Drink.
Thrive Probiotics is bringing a message of diversity to the probiotics sphere. It’s necessary, the company believes, to increase the number of species in the gut for maximum health.
Japanese researchers have devised a method to make one of the sweetest natural sweeteners even sweeter in a development that will be seen as a breakthrough at a time when consumers are moving away from sugar.
By Dr Wendan Wang, associate scientist at Burdock Group Consultants
The regulation of GMOs in Taiwan is a complex story, as is the case worldwide, and the interplay of politics, science and business behind the scenes constantly modulates legislation, research and trade activities on the surface.
We’re just scratching the surface when it comes to unlocking the potential of fermented foods in the US market, says the new CEO of Farmhouse Culture, a Portland-based firm specializing in fresh organic sauerkraut and novel savory fermented beverages.
A recipe for making bread that could help diabetics better control blood glucose has been developed by food scientists from the National University of Singapore.
China’s top regulator for food safety has said overuse of antibiotics is a “prominent problem” for the country’s meat industry and has called for agriculture and meat processors to do more to reduce traces of antibiotics.
Researchers found that 40 healthy elderly subjects who drank star fruit juice daily for four weeks showed lowered secretion of pathological cytokines and increased ability for 6-minute walks.
The EU has further expanded its protection of artisanal foods beyond Europe’s borders as it granted protected geographical indications to Cambodian Kampot pepper and a type of Turkish fig last week.
Rice scientists have made a “breakthrough” in genetic crop development through a process of biofortification to increase iron and zinc levels in rice. Their discovery, the researchers say, will have a significant impact on the global fight against human...
Anchor Finely Filtered Milk, with a new microfiltration technology to extend shelf life by 40%, has been introduced in the Australian state of Victoria.
Part two in our series looking at the Australian prawn sector
A food innovation centre has been established through a partnership between the Philippines Department of Science and Technology and Mariano Marcos State University in Ilocos Norte.
Dutch researchers have launched a crowdsourcing appeal for a project that will analyse the safety and nutrient content of food grown on Martian and lunar soil - and the findings could prove useful for life on Earth too, they say.
Japanese supplier Taiyo has bolstered the already impressive scientific and regulatory backing for its Sunfiber gut health ingredient with new approved health claims in Canada and others in Japan.
Researchers from the National Dairy Research Institute in India sought to bring the health benefits of turmeric’s main metabolite—curcumin—into one of the world’s most popular treat: ice cream.
Adding a mangosteen fruit by-product to cheaper low cocoa chocolates could improve their nutritional content without compromising flavour, researchers have discovered.
Edible insects, 3D printing and personalised nutrition are just three of the topics under discussion at Food Manufacture’s one-day innovation conference – New Frontiers in Food and Drink 2016 – in central London on Thursday March 17.
Stevia is closing in on mainstream acceptance as a non-caloric sweetener, but the product will need additional innovation before it is fully accepted by consumers.
A multi-billion dollar industry in sheep milk is available to New Zealand farmers, if they can be convinced of the opportunity, and if they work together.
By Ryan Gorman, brand director, Network Nutrition-IMCD
The global natural products industry is beholden to vast quality control challenges, which are in turn amplified when it comes to herbal ingredients, given the quality management minefield this segment presents.
Hong Kong's consumer watchdog has called on fast-food franchisees to ban antibiotics in their meats in a move that would echo the plans of some chains in North America.
Veggie and kosher candy conundrum: Dispatches from FIE in Paris
Recently showcased at FiE, Cargill's modified starch can reduce the fat content of yoghurt by at least 50% while keeping the taste and mouth feel of full fat yoghurt - but can it meet consumer demands for clean label?
!['People will also have to eat [on Mars and the moon], and what is more logical than to grow your own food locally?' asks the researchers' crowdfunding page. © iStock / Aphelleon](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/1/9/7/6/1386791-1-eng-GB/How-can-food-grown-on-Mars-boost-food-security-on-Earth.jpg)
