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

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

Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives

Abstract Plant-based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnating or even declining. The plant-based yogurt alternatives market is currently dominated by products based on coconut or soy. Coconut-based products especially are often low in protein and high in saturated fat, while soy products raise consumer concerns regarding genetically modified

Industry insights from NIZO: Using fermentation to build flavour, health benefits, and shelf-life into dairy and plant-based foods

How can fermentation – including selecting cultures, blending strains, and controlling processes – improve foods and beverages in dairy and plant-based categories? René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel hears from Wim Engels, Senior Project Manager and expert in food fermentation at NIZO. In previous articles, we

Fortified Vs Enriched: What’s The Difference?

The terms “fortified” and enriched” are very common labeling terms when talking about nutrients. They are usually read on labels of food products such as breakfast cereals, fruit juices, baked goods, and dairy products. Some people believe they are the same thing. Well, kind of— they both mean the addition of nutrients in food. But

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