Health and nutritional ingredients

The free-from food sector is seeing meteoric growth

Meteoric growth for free-from foods: Mintel

By Rick Pendrous

Britain’s free-from food sector is witnessing meteoric growth as more consumers report intolerance to certain foods, according to a new report about to be published by market research company Mintel. Retail sales are set to soar from £303M a year to £519M...

Tasty prospects for gluten-free product sales

New gluten-free meals signal the move to mainstream

By Freddie Dawson

The launch of two new gluten-free products by Dr Schär UK is further evidence of the category’s move from niche to mainstream lifestyle choice, according to the free-from manufacturer.

Europe is up with the larch

Europe is up with the larch

By Rod Addy

Larch extract taxifolin is nearing approval as a novel food ingredient in the EU following endorsement by the Food Standards Agency's (FSA's) Advisory Committee on Novel Foods and Processes (ACNFP) last month.

Pasteur Institute builds food research

Pasteur Institute builds food research

By Rod Addy

Rod addyThe Pasteur Institute in Lille is making progress on a range of nutritional studies, including work with Roquette on eye health investigating the potential of feeding hens lutein and zeaxanthin to enrich eggs.

Europe gives toothy smile

Europe gives toothy smile

By Rod Addy

Ingredients suppliers have welcomed positive Article 13.1 health claim opinions from the European Food Safety Authority (EFSA) for their products.

Cocoa loco

Cocoa loco

By Michelle Knott

People have been promoting the health benefits of dark chocolate and cocoa for years. But new research goes a step further, elevating cocoa beans to the status of a super fruit, rivalling blueberries, cranberries and pomegranates.

Baobab is now out of Africa

Baobab is now out of Africa

By Hayley Brown

British food manufacturers and retailers can now obtain baobab: the exotic fruit from southern Africa that promises exceptionally high nutritional qualities, including twice as much calcium as milk and more magnesium than spinach.

GOLDEN EGGS

GOLDEN EGGS

Regulatory woes notwithstanding, there’s never a dull day working in R&D at the world’s leading supplier of vitamins, carotenoids, and other biochemicals, discovers Elaine Watson