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
Jungbunzlauer webinar preview: Why full chelation matters for magnesium bisglycinate
Consumer interest in magnesium is expanding into everyday wellness, from sleep and stress to muscle function, recovery, and hydration. As the mineral moves into an increasingly diverse range of supplement formats, Jungbunzlauer...
Supplements
BMC Ingredients’ Rhiza high-protein mycelium secures FSSAI approval in India
The Food Safety and Standards Authority of India (FSSAI) has issued an approval letter for BMC Ingredients’ Rhiza Mycelium, the company’s flagship ingredient made through fermentation. The regulatory notice advances the company’s...
Supplements
DMC Biotechnologies raises US$18M to commercialize precision-fermented KeyPura inositols
DMC Biotechnologies has secured US$18 million in financing to scale its high-purity bioactives made from precision fermentation. The US-based health ingredient company plans to channel the investment toward the commercialization...
