OptiBiotix Health Plc's SlimBiome is a patented, functional weight-loss ingredient that contains non-digestible prebiotics and dietary fibres.
Bühler is expanding its insect portfolio by building a mealworm production and process facility in the Netherlands.
Cannabis-infused edibles are becoming increasingly prevalent in some US states; however, some chocolate products are causing headaches for analysts.
Researchers at the University of Birmingham have suggested the UK introduces mandatory fortification of vitamin D in wheat flour.
FSANZ is calling for comment on an application to reduce the minimum protein requirement for milk-based follow-on formula from 0.45 to 0.38 g/100 kJ.
Research has revealed that long-term high-protein intake from consuming certain types of amino acids is good for building muscles but could shorten life span.
The Kakadu plum has been used to extend the shelf life of foods, and its applications in the food industry are set to increase with a new CRCNA project.
As manufacturers rush to fill consumers’ wants for 'natural', they need to be cautious about the source and manufacturing technique of their natural ingredients.
Fonterra's dairy ingredients business, NZMP, is looking for a bigger slice of the $10 billion sports nutrition market with a new protein ingredient that delivers 10% more protein than other standard whey protein offerings.
Israel-based Algatechnologies has joined the FoodConnects consortium, a European Institute of Innovation & Technology Knowledge and Innovation Community comprising 50 leading companies, universities and scientific partners covering the entire food value chain.
Wacker Chemie AG has opened a new food laboratory in Singapore, dedicated to innovative food ingredients, dietary supplements and gum base applications.
Wacker has available vegetarian- and vegan-grade L-cysteine by fermentation.
Canadian company Renaissance BioScience Corp has filed a provisional application for a US patent of its non-GMO acrylamide-reducing baker's yeast.
The global food encapsulation market is expected to reach US$5464.6 million by 2020, according to a new report. The increasing demand for natural flavours and clean label products has prompted development of novel products, which will drive this growth.
A US food technology company has developed a magic mushroom with a twist. Rather than causing hallucinations, these mushrooms remove gluten from wheat - a mind-bending concept in itself.