Taste profile of stevia improved with oligofructose
September 2013
Research has revealed that Sensus oligofructose can be used to improve the taste profile of stevia, providing new opportunities for the food industry to create tasty, naturally sweetened yoghurts.
Supplements
Balchem’s Optifolin+ outperforms folic acid in bioavailability and rapid absorption, clinical study finds
New clinical research supports Balchem’s choline-enriched L-5-methyltetrahydrofolate (L-5-MTHF) folate ingredient, Optifolin+, to be 2.6 times more bioavailable and 3.5 more quickly absorbed than standard folic acid in...
Supplements
Nutriearth opens first EU manufacturing site for sustainable mealworm-based vitamin D3
Nutriearth has inaugurated its first commercial manufacturing site for producing natural and sustainable vitamin D3 from an edible insect in Carvin, France. The company’s patented, biomimetic technology aims to set new...
Supplements
Rousselot’s collagen peptide shows potential to support metabolic, bone, and muscle health
With the rise of high-sugar foods causing blood glucose spikes after meals, Rousselot is spotlighting its specific collagen peptide composition, Nextida GC, to help control glucose fluctuations, enhance GLP-1 secretion, and...
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