26 Apr 2024 --- Rates of food insecurity, malnutrition and obesity continue to rise globally, each requiring different, tailored and sustainable solutions. We examine crucial nutrition challenges and how to address them with... Read More

26 Apr 2024 --- This week in nutrition news, PhytoGaia revealed it would exhibit its branded, palm fruit-derived pet food ingredients. At the same time, the Children’s Food Campaign (CFC) found that a majority of parents... Read More

25 Apr 2024 --- The growing demand for alternative, sustainable protein offers opportunities to F&B and nutrition manufacturers, but production roadblocks limit innovations in protein transition — shifting diets toward... Read More

23 Apr 2024 --- Ahead of the London Marathon — the UK’s third largest road race, which will take place on Sunday, April 28 — nutrition experts from sports supplement and nutrition brand Bulk analyzed more than... Read More

23 Apr 2024 --- Several plant-based meat alternatives contained more carbohydrates, less protein and a reduced amino acid content than meat-based versions after comparing plant-based steaks and cured meat alternatives with their... Read More

24 Apr 2024 --- The US-based public health nonprofit Vitamin Angels aims to combat malnutrition by addressing maternal and child nutrition. Amy Stanfield, chief operations officer, highlights the organization’s mission and dietary supplementation programs, which reached 140 million women and children in the US and abroad in 2023 alone. These include the provision of prenatal vitamins and minerals, vitamin A and deworming treatments. Stanfield also discusses the challenges met by the NGO along the way and the team’s goals for the future.

27 Mar 2024 --- At Natural Products Expo West (NPEW), we met up with Rivalz Snacks CEO Peter Barrick, who explained how the company used AI to tackle the problems of creating healthy and tasty, better-for-you snacks. The company aims to counter malnutrition by making snacks that taste, feel and do better than currently available.

19 Mar 2024 --- Fatemeh Khadem, senior technical services manager at Cargill Cocoa & Chocolate, dives into the newly-launched cocoa powders that help customers reduce sugar and bitterness. Some also pair well with oat and almonds for alternative dairy chocolate beverages. 

14 Mar 2024 --- Dr. Josette Lewis, chief scientific officer at ABC, takes a deep dive into the zero-waste practices of the almond industry, centering on almond co-product utilization. California almond farmers are finding ways to put the hulls, shells and trees to productive use across a range of other industries, including as livestock feed, upcycled materials and even as a future food ingredient. 

29 Feb 2024 --- Dominique R. Williams, MD, MPH and obesity specialist at Abbott, discusses the risk of muscle loss during weight loss. She explains the importance of muscle mass preservation and scientifically-backed strategies people on a weight loss journey should keep in mind. Williams points to Abbott’s recently launched Protality brand as a viable solution for adults seeking weight loss, as the high-protein nutrition shakes feature a blend of fast- and slow-digesting protein designed to support muscle mass maintenance. 

09 Nov 2023 --- Join The World of Food Ingredients’ editor, Missy Green, for a rundown of this flagship edition, focusing on dairy and alternatives innovation. She’ll flip through the key takeaways from articles covering AI in R&D, the proliferation of diverse “milk” NPD, food safety obstacles for plant-based proteins and recent moves in precision fermentation. She’ll also examine the dairy industry’s strides in sustainability and ingredients for sleep and mental health.

09 May 2023 --- Join this webinar to dive into the scientific field of HMOs and its latest insights. Stina Rikke Jensen, Ph.D., will focus on the signature function of HMOs and present new scientific data. Combined with the new data, Stina will provide an overview of the current evidence on HMOs and discuss how to further substantiate the promising potential of HMOs for food applications.

09 Nov 2022 --- Join The World of Food Ingredients’ editor Missy Green for a quick presentation of the key themes in the flagship dairy edition. Highlights include dessert-style flavors in dairy, consumer views on sustainable foods, nutraceuticals for radiant skin and ambient yogurt for convenient snacking.

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.  

17 Feb 2022 --- What’s driving change in the confectionery category? Find out with highlights from The World of Food Ingredients’ Confectionery for the Senses edition. The journal’s editor, Missy Green, walks through key themes in a 15-minute flip through and Q&A. Topics include sweet NPD, flavor trends, vegan formulation, healthier chocolate, nut inclusions, upcycled prebiotics and a new take on saturated fat.