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
Longvida vs. standard curcumin: How Verdure Sciences bridges the bioavailability gap
There are decades of research into the potential health benefits of standard curcumin. However, standard curcumin has a problem — it is difficult for the body to actually use. It is not water soluble, it breaks down quickly...
Supplements
Prinova explores how GLP-1 drugs drive demand for protein and gut health in hydration
The range of functional beverages is expanding as new demands appear in the market. GLP-1 drugs are growing in popularity and influencing how supplemental nutrition is moving from foods and snacks into hydration solutions. An...
Supplements
Thailand greenlights Balchem’s OptiMSM for healthy aging supplement brands
Balchem has gained Thailand FDA’s approval of its OptiMSM ingredient, applicable for beauty-from-within, muscle recovery, joint health, and active aging supplements. The methylsulfonylmethane (MSM) ingredient can be taken...
