Chr. Hansen has introduced a portfolio of stable live probiotics for use in pet foods and supplements.
Lycored has increased its range of natural astaxanthin products with the launch of an oleoresin as well as a microencapsulated starch beadlet.
Research in New Zealand suggests a dose of edible mushrooms in wheat noodles could be beneficial for slowing the release of sugar after eating, but further testing is needed.
A new scientifc paper describes four simple criteria for accurate use of the word probiotic, with the aim to reduce confusion around the health benefits of probiotic foods.
Powders made from blueberries and persimmon waste are rich in antioxidants and could be good for the gut microbiome.
Grasshoppers and silkworms could contain the same antioxidant capacity as a glass of orange juice, reveals a study published in Frontiers in Nutrition.
The Kemin Powerpacked Molecule antioxidant technology is designed to help keep food and beverage products safer and fresher for longer.
Researchers have found a natural way to prevent pastry, cake and pie doughs discolouring during storage.
Acrylamide-lowering techniques have been extended by the addition of blends of natural products that can significantly lower acrylamide levels without affecting flavour or texture.
Omega-3 algae farming company Qponics has been awarded a $1 million grant to construct a commercial-sized algae farm in South East Queensland.
The Institute of Food Technologists has published an article identifying natural ingredients that can be used as antioxidants in meat and meat products.
Naturex has expanded its portfolio of natural solutions for shelf-life extension with a range of cherry-based antioxidants and curing enhancers for meat and poultry products.
Naturex has released a range of cherry-based antioxidants and curing enhancers. Naturally packed with organic acids that aid food preservation, the acerola cherry-derived ingredients open up opportunities for natural preservation solutions in the meat and poultry industry.
Kalsec conducted a study which it says shows the addition of its antioxidants to baked goods maintains fresh aromas and flavours.
Resveratrol, an ingredient in red wine thought to improve insulin sensitivity, reduce risk of heart disease and increase longevity, does not appear to offer these benefits in healthy women, new research at Washington University School of Medicine in St Louis indicates.