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    Gut health improvement using ancient wheat – GoodMills Innovation

    08 December 2017
    GoodMills Innovation has introduced various products and concepts with a firm focus on health. The company’s healthy range includes ancient grain 2ab Wheat, light-colored whole grain flours and functional flours, which they exhibited this year at FiE. With the ancient grain variety 2ab, GoodMills Innovation has introduced a new product that the company says offers bakers a real alternative to conventional bread wheat. Bakery products made from 2ab flour are said to be particularly well tolerated, along with being convincing in taste and texture. NutrtionInsight spoke with Malte Schottmayer.  

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Nutrition & Health News  18 May 2018

Sports nutrition mainstreams: A key theme at Vitafoods Europe 2018

18 May 2018 --- Boundaries are blurring as sports nutrition continues to move mainstream. Ingredients and products aimed at promoting active living were a clear standout theme at Vitafoods Europe this year. New launches targeted a wide scope of aspects related to active lifestyles, and are likely to resonate not just with hardcore athletes but also with consumers of different ages and activity groups. 

Nutrition & Health News  17 May 2018

Nestlé for Healthier Kids initiative: “Reach 50 million kids by 2030”  

17 May 2018 --- Nestlé is beefing up their children's nutrition programme with a focus on developing health fortified and sugar and salt reduced products. The move is hoped to offer children more nutritious food options, as part of Nestlé's wider Healthier Kids initiative. Other key goals of the on-going initiative include: “Building knowledge on children’s nutritional needs and inspiring parents & caregivers to raise healthier kids,” a Nestlé spokesperson tells NutritionInsight.

Nutrition & Health News  17 May 2018

DuPont attains US green light on HMO infant nutrition solution

17 May 2018 --- DuPont Nutrition & Health’s CARE4U human milk oligosaccharide (HMO) is now Generally Recognized as Safe (GRAS) for use in infant and toddler formula following a “No Objection” letter from the US Food and Drug Administration.

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02 April 2018

article image Innovation in cultured foods

NutritionInsight spoke to Rutherford, Principal Research Technologist in the cultured foods team at the Fonterra Research and Development Center, about Fonterra’s cultured dairy products and accompanying trends. “We are seeing trends around protein and clean label. Consumers want to have short ingredients lists and not see long ingredients lists. Also the growth of authentic whole foods and naturally functional foods, like good probiotics and good bacteria.” Also, Fonterra are focused on bringing great flavor to dairy protein products, “High protein products can have some off-flavors associated with them, so we look to develop developing milder flavors, we want to go as high as possible with protein without have any flavor or texture issues.”


07 March 2018

article image Innovation in milk powders – targeting areas

Fonterra’s ingredients division NZMP is innovating in both superior performance dairy powders and sports nutrition. Dominic Cranfield, Product Manager Milk Powders at Fonterra says: “We took our instant whole milk powder and we conducted research into the variability that we see at different plants. At the same time, we talked to our customers about what they are looking for in a product. We came up with a couple of areas. The first is around reconstitution performance, which we tightened it up. We also looked like the powder appearance, which is important from a consumer experience perspective.” 


25 January 2018

article image New, innovative concepts in mineral salt production

Dr. Paul Lohmann manufactures and provides specialty mineral salts for the pharmaceutical, nutritional supplement, food and personal care industries. At FiE 2017, NutritionInsight spoke with Dr. Jenny Barbier about the company’s most recent innovations in mineral salts for the use in foods and supplementation.


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Webinars

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03 May 2018

article image Top Ten Trends 2018: The Dairy Implications

Innova Market Insights’ Director of Innovation, Lu Ann Williams takes you inside dairy innovation today and discusses how the 2018 top ten trends will impact tomorrow’s dairy cabinet. Join us for 20 minutes of category defining dairy insights that you cannot afford to miss.


06 February 2018

article image L-Carnitine – discover new market opportunities

First utilized as an essential ingredient in infant nutrition, the market potential of L-Carnitine has evolved in recent years to now provide beneficial support across multiple product categories. 

L-Carnitine is enjoying significant growth of almost 31 percent in food and beverages with sports-related claims when comparing 2012 and 2017 launch activity. Further innovation is taking place as the mainstreaming of sports nutrition accelerates.


19 January 2018

article image Top 10 Trends for 2018: Sweet Inspiration

The leading trends driving development in snacks and confectionery are “Mindful Choices,” “Lighter Enjoyment,” “Positively Processed” and “Going Full Circle.”

Lu Ann Williams, Director of Innovation at Innova Market Insights provides an overview of the key drivers in new product innovation and how they will impact the confectionery and snacks categories.


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