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
Why collagen faces scrutiny and how suppliers build consumer trust
Collagen innovation is evolving rapidly, along with consumer questions about the efficacy of these products. Various collagen types and peptides are mentioned on product labels, leaving consumers to navigate a complex field of...
Supplements
Checkerspot scales omega-7 via fermentation to end supply bottleneck sustainably
Checkerspot has achieved a “breakthrough” in scaling the production of palmitoleic acid (POA) oil using microalgae — up to 58% content produced sustainably. Nutrition Insight speaks with the biotechnology...
Supplements
From heart health to longevity: Sustainability drives fermentation-powered omega-3 innovation
Omega-3s are gaining traction for their multiple health benefits and role in biological aging. The fatty acid has also gained popularity in the vegan community, leading the industry to explore new sources, formats, and tastes....
