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
“Feeding Healthy Tomorrows”: How Univar Solutions supports wellness, longevity, and sports nutrition
As consumer interest in wellness, healthy aging, and performance nutrition continues to grow, ingredient suppliers are adjusting their portfolios and development strategies to meet new demands. Addressing this, Ingredients +...
Supplements
November in review: GLP-1 breakthroughs, UPFs under fire, Novonesis advances healthy longevity
November’s highlights include a spike in global debates over ultra-processed foods (UPFs), US nutrition assistance, Nestlé’s dismissal of added sugar accusations in infant cereal, and our talk with TRAFFIC on...
Supplements
Next in omega-3s: Algae-based sources ride wave of new delivery tech
Industry experts highlight the potential of algae-based oils to meet the growing demand for omega-3 supplements for heart health and beyond. They note these sources of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)...
