Big firms suffer from ‘store cupboard NPD’: Consultant
Start-ups are more open-minded when it comes to new ingredients and flavours, while big players tend to stick with what’s in the store cupboard, says new product development (NPD) veteran.
Archives for February 16, 2016
Organic meat & dairy has more omega-3 but amounts aren't 'nutritionally relevant'
Organic meat and dairy products have more healthy omega-3 fatty acids according to a large meta-analysis review - but experts have warned the amounts are too small to actually have an impact on diet.
FAO member countries urged to lobby over edible insects
Member countries of the Food and Agriculture Organization (FAO) are being urged to lobby the UN body to clarify its position on edible insects.
FrieslandCampina Domo and Glycosyn partner for new infant nutrition ingredients
FrieslandCampina Domo and US-based Glycosyn are entering into a global partnership to develop new infant nutrition ingredients.
Disappointing bioavailablility results for UV vitamin D2 fortified bread
Vitamin D2 from UV-irradiated yeast maybe a cheaper and more ecological way to fortify bread but it shows poor bioavailability in humans, suggests EU-funded research.
Protein-enhanced chocolate pieces unveiled
A new range of organic chocolate pieces with low glycaemic and protein-enhanced benefits has been introduced by German firm Herza.
Flavonoid metabolites but not flavonoids themselves linked to heart health benefits
The potential heart health benefits of flavonoids are linked to their metabolites and not the unmetabolized precursors, say a new study from the UK.