Seaweed is well-researched, sustainable and effective, according to an expert. So what is stopping it from really taking off as a salt replacer?
Portuguese microalgae supplier Allma has debuted cereal-based chlorella pieces as it drives the ingredient beyond food supplement aisles.
Bakery is the most challenging sector for fat replacement because of its processing complexity, say three global ingredient majors.
Reduced-fat remains high on the agenda for manufacturers, but what options are out there and what do consumers really want?
Developments in oil-based emulsions could tackle flavor and texture problems associated with fat reduction in baked goods and snacks, say experts.
Manufacturers need to consider texture, sound and visuals when developing reduced-fat products because consumer expectations stretch far beyond taste, says Datamonitor Consumer.
Just under half of products labelled with a ‘may contain’ allergen warning contain no trace of the allergen, according to the results of a UK survey.
Given that the Dietary Guidelines urge Americans to reduce calorie intakes from added sugar, helping them identify foods that actually contain it by listing it on the Nutrition Facts panel...
Ingredients suppliers should target India’s sweet and savory snacks sector because it’s untapped and brimming with potential, says Euromonitor International.
When the nation’s largest cereal manufacturers and mass merchants say they want to use your ancient wheat as a primary ingredient in a granola line as part of a “better...
Flax and chia in seed and gel form can be used in muffins, cleaning up labels and adding nutritional punch, says Bay State Milling.
UK consumers are interested in healthier baked goods high in fiber but low in sugar and calories, particularly high-fiber white bread, according to a survey.
Truffles can be brought to a wider population without sacrificing their exclusive appeal, though price remains a factor, according to one supplier of truffles for crisps.
A&B Ingredients has introduced a new pea protein isolate to the US market to meet the demands for vegetarian forms with greater functionality, the company said. The new variety, called...
Research and development into fermentation for flavors and texture will be just one of the focuses at Puratos’ €15m ($19.2m) global innovation hub, its R&D director says.
Sprouted grains are known for nutritional punch and bold taste, but the sprouting process can also improve overall baking quality, says Ardent Mills.
Knowledge on gluten-free product development must improve because the bar on quality is higher than ever, says a technical specialist at Ingredion.
Synergy Flavours has said it will expand its UK headquarters in High Wycombe and relocate manufacturing from Corby, Northamptonshire to the expanded site.
The impressive growth with all things protein will continue, with clear beverages, breakfast cereal, and maybe even protein in French fries offering opportunities for suppliers and manufacturers alike.
Bakery and snack makers looking to mitigate acrylamide have many options, but they’ll have to navigate through a heavily patented world of ideas, says a fellow at Kellogg Company.
The by-product from non-genetically modified, food grade cottonseed packs high levels of protein into extruded snacks, says a professor from New Mexico State University.
The founder of a company marketing a product called WOATS Oatsnack says he has a found a new niche for oats in the healthy indulgent snacks category.
Four Asian markets have now approved Ganeden Biotech’s GanedenBC30 for use as an ingredient in food and beverage fortification.
Greater vitamin D fortification of foods and supplementation can help tackle vitamin D deficiencies that remain prevalent across Europe – with Finland a good example of the success of such...
BASF tells us its 20% vitamin B2 (riboflavin) price hike is due to “rising demand” across human and animal nutrition, but gave no further data on the significant jump.