With a high antioxidant content and functional properties, aronia berries might be the next big hero ingredient for better-for-you applications, Blake Johnson, managing partner with American Aronia Accelerator (A3), told FoodNavigator-USA.
Icelandic microalgae specialist Algalif and global vitamin manufacturer Divi’s Nutraceuticals have pooled skills to develop highly concentrated beads of sustainable, natural astaxanthin that will ramp up the health benefits of nutritional bars.
Texture-modified, antioxidant-rich, plant-based snacks are a useful nutrition support to benefit healthy ageing via the elevation of antioxidant ability and alteration of gut microbiota, according to new research.
Swiss margarine and bakery fats producer Grüninger AG has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavours are effectively taste masked.
As Americans spend more time at home and are paying acute attention to health and wellbeing, their demands are shifting towards products with specific functional benefits, options to recreate restaurant experiences at home, and an intensified desire for...
GoodMills Innovation has invested extensively in cereal ingredients that provide snacks with additional health benefits to enable producers to keep ahead of the rapidly changing snacking scenario.
Cashew nut shells are commonly discarded as a waste product but a high antioxidant content could mean they have potential to be used as meat preservatives, say Brazilian researchers.
The North American ingredient manufacturer’s clean label oil-soluble green tea extract has been recognized by the US Food and Drug Administration (FDA) as ‘generally recognized as safe’.
The bread crust is usually relegated to the bin along with the wrapper; however, what many fussy eaters may not realize is it is more nutritious than the bread itself.
Rice bran cereals can be fortified with Assam tea extract (ATE) to boost its antioxidant properties without sacrificing taste and texture, states a new study.
Food blogger Vani Hari (a,k.a. the ‘Food Babe’) claimed victory on Wednesday after Kellogg said it was “actively testing natural alternatives” to the antioxidant BHT in cereal packaging liners and General Mills said it was “already well down the path...
Flavonoids can effectively reduce acrylamide formation and there are low-cost methods of measuring the antioxidant activity to optimize impact, claim researchers.
Nestlé claims to have overcome disadvantages in omega-3 fortification of breakfast cereals by using fatty acids derived from flaxseed and incorporating antioxidants for shelf-life.
Digestion may impact the antioxidant potential of wholegrain cereals and more human studies are needed to confirm their true activity, according to research.
Researchers and industry wishing to reduce acrylamide levels in food should put more work in to understanding the full formation mechanism of the potential carcinogen - and how antioxidants can be used to block these step, according to, say researchers.
Sternchemie says its new red palm oil provides a clean label way to colour foods naturally without using food colourings that have to be listed on ingredient lists.
Packaging incorporating corn-zein laminated films with antioxidant properties has been found to boost the quality and safety of some foods, according to a study.
The culinary herb western parsley (WP) can boost antioxidant activity in fatty foods and improve stabilisation over a long storage period, according to a study by Japanese researchers.
Supplementing cookies with a mixture of the ethnologic extracts of medicinal herbs can raise antioxidant activity in cookies and reduce chemical spoilage, according to a study from Serbian researchers.
Baobab – the African superfruit packing an unparalleled nutritional punch – is being tested by a major player in the cereals sector and is set to feature in a clutch of new launches later this year from granola to chocolate covered fruit snacks.
New research from Serbia has flagged up the antioxidant benefits and shelf life extension properties of a sugar beet fibre derived ingredient, Fibrex, when added to cookies.
Cocoa powder and dark chocolate has equivalent polyphenol content and greater antioxidant and flavanol content than various super fruits, claims a new study by research scientists based at the Hershey Center for Health and Nutrition.
Ultrasound treatment (sonication) and an edible coating including jujube and pomegranate extracts can be used for delaying the oxidation of roasted peanuts, and eliminates the need for modified atmosphere packaging, claims new research from Brazil.
Brazilian research has found that king palm flour, obtained from heart-of-palm processing waste, exhibited higher levels of dietary fibre than cereals such as wheat, barley, rye and sorghum.
Here’s a radical thought for the marketers - the benefits of antioxidants may not be related to antioxidant activity. Last week’s NutraIngredients Antioxidants Conference suggested some tough choices are ahead.
Timber! The latest axe blow from EFSA has fallen, and this time it has taken one of the biggest trees in the nutrition forest: Antioxidants. But let’s not mourn the loss of the tree; let’s look forward to the new opportunities a clear view of the sky...
The European Food Safety Authority (EFSA) said that the lack of an appropriate dossier backing the use of oregano and lemon balm extracts as food additives means the safety assessment of their proposed uses in baked goods and cereals and other foods cannot...
Addition of a grape seed extract to bread may not only increase the antioxidant content of the staple, but also inhibit formation of a potential toxin, says new research.
Lighter, functional and biodegradable packs were key innovations in regards to global pack solutions on display during the first combined Bta and Hispack trade event that took place in Barcelona last week, according to its organisers.
Using antioxidant assays like ORAC and DPPH to predict a food’s antioxidant activity is not accurate, suggests research that has implications for claims on complex foods.
Fresh evidence from researchers in the US suggests that substituting refined sweeteners with unrefined equivalents in food formulations could raise disease-fighting antioxidants in consumer diets.
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
New-Jersey-based Natreon says the latest study on its Indian gooseberry ingredient finds it to have longer lasting antioxidant properties than other extracts of the berry.
The blue-green pigment from microalgae responsible for the greening of oyster gills may also provide a natural blue-green colouring for food, says new research.
Four hybrid cocoa species developed in Ghana to have improved
resistance to pest damage during storage have similar nutritional
properties to conventional cocoa, says a study that topples a
barrier to commercial trade.
Extracts from pomegranate peel can stabilise sunflower oil and
protect it form deterioration associated with heating, suggests a
new study from Pakistan.
'Antioxidants' crop up every where, from beverage cans to cereal
packets. But industry must wake up to over use of the antioxidant
tag before the term loses meaning for consumers.
A big handful of almonds every day could boost the antioxidant
defences of smokers, a group at risk of low antioxidant levels due
to higher oxidative stress, by up to 35 per cent, says a joint
Chinese-US study.
Natural extracts company Vitiva has announced its global launch of
a clean label preservative for processed fresh meat that protects
it from rancidity and undesirable organoleptic changes.
Chocolate giant Mars has filed a lawsuit against Natraceutical,
alleging that the Spanish company is infringing its patents on
polyphenol-rich cocoa extracts by selling CocoanOX extracts in the
United States.
US scientists have produced a pizza with enhanced antioxidant
content in the crust, aimed to boost antioxidant defences and
protect against oxidative stress.
Honey produced by bees feeding on honeydew have more than double
the radical scavenging activity than honeys from nectars, says new
research from Spain.