Parents seek immunity-boosting, budget-friendly & convenient foods for kids heading back to school

Grocery retailers and packaged food and beverage brands should brace for another significant shift in consumer shopping habits this month as many families with students returning to in-person school after a year or more of distance or hybrid learning look for more on-the-go, budget-conscious and immune-boosting breakfast and lunch solutions, according to one grocery store

What can food companies learn about sustainability from Indigenous Peoples’ food systems?

Quite a lot, according to the Food and Agriculture Organization of the United Nations (FAO). Together with the Alliance of Bioversity International and The International Center for Tropical Agriculture (CIAT), the FAO has released a study identifying hundreds of diverse plant and animal species that Indigenous Peoples around the world depend on and care for

EU approves stevia produced via enzymatic conversion

The European Commission has approved use of the enzymatically converted stevia molecule, Reb M, for use in the EU. Producing stevia via enzymatic conversion (also known as bioconversion) involves using genetically modified yeast to scale up the best-tasting rebaudioside molecules found in the stevia leaf although the GM yeast is not present in the final

Study reveals the multifaceted benefits of prebiotic snacks fortified with sustainable sources of fibre

Mondelez has partly funded a study to investigate the complex relationship between the diet, microbiota and individual health with a view to developing prebiotic snacks. The concept of fortifying what are often regarded ‘unhealthy’ snacks – such as potato chips and cookies – with fibre is certainly the next step in the journey towards healthier

Fermented Foods: Japan’s Secret to Good Health?

It’s hard to say exactly when humans started eating fermented foods. That’s because fermentation is a process that occurs naturally. Possibly one of the oldest examples is fruit falling to the floor, its sugars breaking down, and producing alcohol. Fermentation is everywhere, and has been for a long time, but we didn’t always know it

Utilizing AI software for next generation of inspection, starting with baking

Mekitec Group has cemented its place among the world’s leading food quality control vendors with the acquisition of Grupo Bimbo’s subsidiary, Kanan Smart Solution, in a share transaction. The deal cements an already established partnership between Grupo Bimbo and Mekitec. The Mexican bakery giant has been using Mekitec’s X-ray systems – powered by Kanan’s software

Bovine colostrum sales set to soar amongst sports nutrition boom

The global bovine colostrum market will expand at about 6.4% CAGR over the next six years to gain revenues of around €3.6bn ($4.3 bn) by the end of 2027, according to analysts from Transparency Market Research (TMR). Bovine colostrum refers to milk produced by cows during initial few days after birthing. The product is gaining

Eating foods high in flavonoids could slow down cognitive decline

Eating a plate full of colorful foods like strawberries and peppers, which include flavonoids, could slow your cognitive decline, a new study found. People who ate about 600 milligrams (0.02 ounces) of flavonoids per day had a 20% lower risk of cognitive decline than those who ate only 150 milligrams (0.005 ounces) per day, according to the study

Beyond immunity: What ‘superpowers’ do today’s consumers want from their beverages?

The pandemic has propelled immunity to the top of the functional beverage agenda. But that doesn’t mean interest in other functional beverages has disappeared. We ask the experts what trends are bubbling away beneath the pandemic headlines – and will become all the more important to everyday heros in the coming years. For Niki Kennedy,

Scientists hail cholesterol-lowering vegetable fat discovery

Researchers at the KU Leuven university in Belgium have obtained an innovation grant from the Flemish Agency for Innovation and Entrepreneurship (VLAIO) to test and develop a new unsaturated fat which they claim remains solid at room temperature. The product, called Sterolife, can help food companies to develop healthy alternatives to existing high-fat products, the