18-Jan-2017 - An organic variant of an established dietary fibre was the main attraction at Taiyo’s stand during last month’s Health Ingredients Europe show, which took place in Frankfurt.
The nutritional value of milk and dairy continues to be misunderstood and is often unfairly targeted in saturated-fat reduction campaigns, an industry-body nutritionist has claimed.
Nearly three-quarters (73%) of consumers are prepared to pay more for a food or drink product made with ingredients they recognise and trust, new research has found.
A study of mice has given further credence to the potential link between gut bacteria and obesity.
A stevia ingredient claimed to perform like sugar when calorie-content is greatly reduced is now available.
Scottish bakery ingredients supplier Macphie has reported a 7% rise in sales to £47.6M in its financial results for the year to March 2016 released today (December 23).
The UK soft drinks levy could prevent thousands of people becoming overweight, but it alone is not enough to solve Britain’s obesity crisis, a study by health journal The Lancet Public Health has claimed.
Nestlé claims to have found a way to reduce the sugar content of its chocolate by 40%, without affecting taste.
EHL ingredients has published its top food ingredient trends for 2017, which manufacturers could use to boost demand next year.
A best-practice guide to preparing EU health claims, aimed primarily at small and medium-sized enterprises, has been developed by the British Nutrition Foundation (BNF) in conjunction with the EU-funded Bacchus project.
A new €2M project, led by the National Food Institute (NFI) at the Technical University of Denmark, will focus on developing new products to treat or prevent allergies.