News, Analysis & Insights on Nutrition, Supplements, and Health
SPECIAL EDITION: 25 YEARS OF FUNCTIONAL FOODS
Coming up with that killer idea for a cool functional food or drink that consumers will love may be a tough ask. But designing it to deliver can be even trickier. We take a look at some of the latest science on functional food formulation.
SPECIAL EDITION: 25 YEARS OF FUNCTIONAL FOODS
From chia and quinoa, to teff and einkorn, there is a resurgent interest in re-discovering ancient varieties of grains as functional food ingredients. But what are they, and why are we so interested in them?
Arla Foods' 50/50 German whey processing joint venture with Deutsches Milchkontor (DMK), ArNoCo, has reached optimum capacity.
Maple syrup polyphenols may work in synergy with antibiotics by weakening bacteria, and significantly increasing antibiotic efficacy.
SPECIAL EDITION: 25 YEARS OF FUNCTIONAL FOODS
Marine resources provide a 'rich reservoir' of bioactives and nutraceuticals, say researchers looking into novel marine functional ingredients.
SPECIAL EDITION: 25 YEARS OF FUNCTIONAL FOODS
According to Euromonitor International, fortified or functional food and drink sales jumped by 25% between 2008 and 2013 to reach $267.6bn (€249bn). But what does this industry term really mean to consumers anyway and what are the motivators behind such...
Special edition: 25 years of functional foods
Products such as probiotic pizza, probiotic snack bars, high-fibre chicken or fish-oil fortified yoghurt may seem bizarre, says market expert Julian Mellentin in this guest article, but since 1990 thousands of products like this have been launched – and...