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As the consumer demand for natural ingredients continues, kiwifruit grower and processor Kiwifruit Extract Ventures Limited (KEVL) has launched a range of high-potency kiwifruit compounds aimed at dietary supplement and cosmeceutical manufacturers. The range includes a vegetarian source of omega-3 and an antioxidant.

Flavour and fragrance specialist Treatt has unveiled the latest additions to its natural Treattarome range of clear distillates: Black Raspberry, Marionberry, Pear and Papaya. The new flavours will be added to the From The Named Food range of flavour ingredients.

Mineral ingredients firm GBI has launched a magnesium-citrate compound for soy milk and dairy milks. Gadomag K is designed to provide magnesium fortification of soy milk, dairy milk, dairy milk drinks, smoothies, infant formula and other milk replacements.

New Zealand Extracts has extended its range of naturally extracted science-based Oxifend antioxidants to include Kiwifruit, Boysenberry and Blackcurrant extracts.

Most of us are familiar with the expression, 'Your eyes are bigger than your belly'. But while many realise the perils of eating too much, our survey reveals a disturbing amount of complacency surrounding the issue, especially in a supposedly health-conscious era.

Life is like a box of chocolates, says Sally Field in the film Forrest Gump. "You never know what you're gonna get."

High fibre breakfast cereals have traditionally been closely associated with bran - and, in particular, wheat bran, says Martin Tatlock, business development manager with ingredient manufacturer Roquette. "There are many products on the market with 'bran' in the title and consumers would choose these when they want more fibre, but would not necessarily choose them for taste."

All the evidence suggests that the sports nutrition market is extremely buoyant. And if it's true now, we may be in for explosive growth when the 2012 Olympics hit.

Wrinkled noses ripple through the kids' panel at Leatherhead Food International's (LFI's) recent conference on children's new product development. A class of Year Eight students from Chalfonts Community College in Buckinghamshire has been invited to share its thoughts on different foods, and celery definitely isn't a hit. "I think it tastes a bit like chopped up onion!" says Kiera.