The “plant-based” definition is moving forward. With the importance of sustainability, the plant-forward value is more and more crucial. Moreover, this is further indicated by growing interest in the “plant-based” description in place of, or alongside, vegetarian and vegan claims. Aligned with this trend, COSMAX BIO is also building up consequential R&I capabilities and it also includes a sustain value. In hence, with higher interest of plant-based ingredients, our exclusive technology allows you to launch more products with an environmental sustainability than ever before.
25 Nov 2022 --- This week in nutrition news, Applied Nutrition announced the release of ten new flavors for its branded Premium Whey Protein Powder. DSM revealed that it would halt the production of vitamin A for at least two... Read More
24 Nov 2022 --- The specialty minerals company, ICL Food Specialties, is teaming up with artificial intelligence (AI) driven novel protein designer and food technology startup – Protera Biosciences – to produce... Read More
24 Nov 2022 --- Plant-based, high protein, gluten-free, locally produced products without added preservatives focusing on health were overall trends spotlighted by industry members at the Free From Functional Foods expo in... Read More
23 Nov 2022 --- Flavor and ingredient innovator IFF has announced its intent to rapidly move into the personalized nutrition sector via a newly formed strategic partnership with UK-based Salus Optima, a company specializing in... Read More
22 Nov 2022 --- Yeast technology player Angel Yeast will continue to promote its innovative yeast-based solutions in the European market and introduce new solutions at this year’s Food Ingredients Europe (FIE) 2022 trade... Read More
18 Oct 2022 --- At Drinktec 2022, GNT highlighted prebiotic innovations and the growing appetite for plant-based natural colors, including its latest yellow and green shades made from organic safflower and spirulina. Also, Gabriel Quarantelli, technical sales manager, talks about the growth opportunities in organic F&B.
07 Oct 2022 --- According to the World Health Organization (WHO), iron deficiency is recognized as the most common and widespread nutritional disorder in the world.Iron supplementation is generally considered the best approach for preventing or eradicating iron deficiency; however, the chemical reactivity of iron species and their affinity to various components of food systems often result in the generation of discoloration or objectionable flavors as well as reduced bioavailability of the mineral.Watch this video to learn about LIPOFER™ microcapsules- the microencapsulated able iron that enables the formulation of great-tasting iron supplements.
27 Sep 2022 --- Speaking at Drinktec 2022 in Germany, Jochen Heininger, vice president for global market segment marketing nutrition at ADM, discusses the company’s latest active nutrition concepts for a leading market trend: holistic well-being. Heininger zones in on ADM’s isotonic sports drink, protein-enriched plant-based beverages and botanical taste enhancements.
12 Sep 2022 --- cognitaven® is the X-factor for your food supplement. It is a clinically proven and fast-acting ingredient that has significant effects on multitasking and working memory. It is suitable for a vegan and gluten-free diet and can be used in various dosage forms. Find out more in 1:44 min.
02 Sep 2022 --- Immunity continues to dominate market demands across supplements, however the space has also seen broadening opportunities for formulations supporting mood, cognition, stress and prebiotics. Seeking to offer a new range of opportunities, Gnosis by Lesaffre is exploring different ideas for new applications for its existing solutions such as its vitaMK7. NutritionInsight speaks to Marc Philouze on the company’s vitamin K2 reformulation, which makes it more stable when synergizing with different ingredients.
27 Oct 2022 --- Probiotics are well-known for their benefits in digestive health, but did you know that 70% of our immune system is located in the gut? There are various ways, in which probiotics can interact with and support the immune system, making it more efficient in responding to immune challenges. This means that consumers who supplement with probiotics may be less susceptible to immune challenges and may recover quicker.Join us for this webinar to learn more about how specific probiotic strains like Chr. Hansen’s L. CASEI 431® can support the body's own defense. Dr. Zonderland will take you through the remarkable connection between the gut and the immune system, explain probiotic modes of action and showcase the strong clinical evidence on Chr. Hansen's L. CASEI 431® strain.
16 Sep 2022 --- Join The World of Food Ingredients’ deputy editor Inga de Jong for a presentation of the main themes featured in this snack-focused edition. Healthy, mindful and sustainable snacking trends are prioritized in this edition. The gluten-free claim is powering the movement toward healthy snacking. Regulatory matters around supplements in Latin America and the EU make for interesting reads while botanicals and antioxidants drive NPD in the wellness category.
04 Aug 2022 --- Join The World of Food Ingredients’ deputy editor Inga de Jong for a presentation of the main themes featured in this supplements-focused edition. Nootropics and its benefits on mood and overall well-being are one of the key topics along with the upward trajectory of formulating foods with microalgae. Meanwhile, dessert flavors rejuvenate the sports nutrition segment.
16 Jun 2022 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of the key themes in this edition which focuses on soups and sauces. Key features include NPD growth inspired by Asian-style dishes and the dynamics behind the race to create plant-based chicken alternatives. In addition, global spices encourage the creation of new sauces, and a clean label renaissance is underway.
04 May 2022 --- The appetite for new plant-based foods shows no sign of slowing down. Consumers are demanding more from meat and dairy alternatives, which has accelerated innovation in this category, creating a diverse market with a variety of formats to choose from. Food-technology is advancing rapidly to catch up with the pace of the market, providing novel solutions to taste, texture and nutrition. With 10 billion people to feed sustainably by 2050, the plant-based journey is only beginning.
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