Radiant energy vacuum technology
Radiant energy vacuum technology (REV) is a large scale continuous vacuum microwave processing option that allows for the production of foodstuffs at low controllable temperatures in a very short period of time. “That allows them to retain nutrient values, color and allows for a novel puffing effect, which can be very nice,” says Brent Charleton at innovator EnWave Corp. “We have commercialized it into eight different market verticals, including fruits, vegetables, species & herbs, meat snacks, the dairy industry in the form of shelf-stable cheese and yogurt snacks and we are also involved in Canada in the cannabis space, where it is now legal for medicinal purposes.”
Tapping into differentiated sports nutrition offerings, Carbery has verified its Optipep 4Power hydrolyzed whey protein in a clinical study. The ingredient has been shown to increase power and reduce fatigue when taken before a high-intensity workout. Sarah O’Neill, marketing manager at Carbery, discusses... Read More
The Global Organization for EPA and DHA Omega 3s (GOED) shares some of the top misunderstandings surrounding fish oil and omega 3s. Concerns around contaminants and environmental sustainability are unwarranted, asserts Ellen Schutt, executive director at the non-profit. She also reveals a gap in perception... Read More
Euromed’s latest lemon extract Wellemon can help consumers make the most out of bioflavanoids, according to Andrea Zangara, head of scientific communications and marketing. The company’s latest extract launch has been shown to benefit “low producers,” people who lack certain microbiota to transform compounds... Read More
IFF Health’s Beau Bogemans and Vanessa Azevedo – who originally hails from DuPont Nutrition & Biosciences – give an update about the mega-merger nearly a year after completion. The new company has married DuPont’s science focus with IFF’s production and extraction expertise. The next year is also set to... Read More
Julie Imperato unveils Nexira’s latest ingredient innovation at Vitafoods Europe 2021 – a combination of clove and immortelle positioned to protect the liver. She details how the company’s R&D team uncovered the botanicals’ potent synergy and forecasts a bright future for innovation in the liver health arena.
Last week, Linda Neckmar was appointed Chr. Hansen’s senior vice president of human health. At Vitafoods Europe 2021, she discusses how the business has been shaped by a chain of acquisitions and a broadened portfolio. Women’s health is a key area of focus, while the company is also looking at expanding more... Read More
Consumers are gaining a better understanding of gut health, with demands in this space diversifying, notes Vera Mogna, Probiotical’s CEO. Areas of overlap include weight management, stress and immunity. The company is also launching a product for asthma, further highlighting its wider applications.
The COVID-19 pandemic has shifted consumers’ focus toward a more preventative approach and they are actively looking for products that support a healthy aging. To meet the consumer needs, Lubrizol Life Science offers science-backed branded ingredients with technological added-value for improved cognitive... Read More
Mane recently unveiled a consolidated portfolio of natural aromatic ingredients delivering taste coming 100 percent from the source, under the Mane Source banner. Sharing their knowledge on the clean and natural trends, Margaux Cavailles and Dominique Delfaud speak to NutritionInsight about how these demands... Read More
Following Laïta Nutrition’s shift toward plant-based offerings, marketing manager Mathieu Lucot sheds light on the company’s clinical nutrition offerings. He also explains how dairy formulation experience can be applied for new markets, arguing there is room for both plant-based and dairy options to co-exist.
Ilesh Desai, chief strategy officer of capsules at ACG, reveals how the pharmaceutical company is an “integral part of the nutraceutical ecosystem.” He gives more insight into the pandemic-driven immunity trends, as well as shifts in consumers’ behavior from “reactive to proactive.”
Failing to invest in R&D is a risk to company innovation, according to Julia Wiebe, chief scientific officer at Nektium. She shares the developments of her company’s Zynamite ingredient and reveals challenges Nektium faced in the R&D process. Uncertainty is always a present factor in R&D, she highlights, but... Read More
With decades of experience in probiotic R&D, Italy-based Probiotical discusses how the European market has changed in recent years. Speaking with NutritionInsight, company CEO Vera Mogna talks about research challenges, new strains and the potential of probiotics to “fight some of the most concerning issues... Read More
New research reveals challenges to sustainable eating at the household level and concrete strategies families can take for individual and planetary health. Dr. Jess Haines, associate professor of applied nutrition from the University of Guelph, Canada, explains the work, which earned her first place in this... Read More
Innova Market Insights’ latest survey of 10,000 consumers across ten countries evidences the mainstay demand for F&B products with immunity claims. Lu Ann Williams, global insights director, details the regional variances of the trend while highlighting popular formats for wellness-promoting ingredients.
Following Lesaffre’s recent microbiota online seminar, Sophie Legrain-Raspaud, research and application director for Gnosis by Lesaffre, shares how the microbiota field reaches beyond human health research to animal, plant and fermentation studies. Her colleague Hassina Ait-Abderrahim, director of in vitro... Read More
This month, Spanish biotechnology company Natac Group opened an extraction factory in Hervás, a town in the agricultural heart of Spain. NutritionInsight speaks with Noela González, Natac’s US and marketing director about the new factory, its state-of-the-art extraction technologies and the future of the... Read More