A start-up called Pectacea is making "solid progress" on a pioneering project that could create a completely new category of heart-healthy foods based on the ability of natural pectins to inhibit a protein called galectin-3.
Special edition: New trends in heart healthy foods
While LDL cholesterol is one biomarker of cardiovascular disease risk everybody can name, the next generation of heart healthy foods will address a broader range of risk factors from galectin-3, C-Reactive protein (CRP), and oxidized LDL (OxLDL) levels...
Big Interview: Terry Howell, director of business development, Suntava
Purple is hot (well, so says Dr Oz). From purple carrots, potatoes, tomatoes and cauliflower to blackberries, grapes, blueberries and cabbage, a deep purple hue is usually a good sign that fruits and veg contain a healthy dose of beneficial phytonutrients.
Network selling giant Amway has launched an integrated weight management program based on genetic testing. The program uses a simple test kit to help consumers determine which of several weight loss regimens will work best for them.
Establishing some kind of intake recommendations for polyphenols and carotenoids will spur innovation and allow for rational synergies of phytochemicals with specific health outcomes, says Prof Jeffrey Blumberg from Tufts University.
The maker of a newly launched appetite suppressant gum claims to be the first to have self-affirmed GRAS status for hoodia in the US and hopes to overcome the negative image of the plant as a weight management ingredient.
Health Canada has approved Ingredion’s NUTRAFLORA prebiotic fiber as a source of dietary fiber under its revised Fiber Policy for Labeling and Advertising of Dietary Fiber-Containing Food Products, introduced in February 2012.
Dispatches from the 6th International Congress on Vegetarian Nutrition
If they don’t eat fish, vegans and vegetarians get very little EPA and DHA, the long chain omega-3 fatty acids we are told are key for maintaining cardiovascular and cognitive health. But is this a problem that needs to be fixed? And are algal omega-3...
Dispatches from the 6th International Congress on Vegetarian Nutrition
People following an energy unrestricted plant-based diet supplemented with extra-virgin olive oil or nuts can reduce their risk of a major cardiovascular event by 30% compared with people following a purely low-fat diet, according to a “landmark” new...
‘Tremendous opportunities’ await the nutrition industry as it embarks upon a modernized scientific approach to address nutrition, health/wellness and aging, says the Chief Executive Officer of a Silicon Valley company at the cutting edge of R&D.
Innocent Drinks tells BeverageDaily.com it will retain its current European focus and has no plans to crack to the US, as Coca-Cola moves to acquire almost all the shares it does not currently own.
Strong sales of POM Wonderful’s new 8oz bottle of 100% pomegranate juice helped POM post a 30% rise in juice sales in 2012, said the California-based firm.
Most experts say we have barely scratched the surface when it comes to exploring the commercial potential of microalgae. But who is best-placed to translate this promise into hard cash in the food and dietary supplement market?
In a technology demonstration, EnWave, based in Vancouver, BC, has used its used its proprietary Radiant Energy Vacuum dehydration technology to enrich dried fruit with the enzyme B-galactosidase; an enzyme responsible for breaking down lactose, a sugar...
Launching high quality protein ingredients is ‘timely’ as the world seeks out sustainable, plant-based protein, said the COO of Burcon, as the Canadian protein specialist records its first revenues in its history.
“Intense competitive activity in a sluggish shelf stable juice category” hit second quarter sales in Campbell Soup’s US beverage business, with revenues dipping 3% owing to the lackluster performance of V8 original vegetable juice, said bosses Friday.
Resistant starch can effectively replace flour in foods like muffins, focaccia bread, and chicken curry to boost the fiber content without affecting the sensory characteristics, says a new study from Texas Woman’s University.
A new position statement from the Academy of Nutrition and Dietetics (AND) which can be paraphrased as 'there is no such thing as good and bad foods, only good and bad diets' is eminently sensible, but will play into the hands of 'junk'...
Big Interview: Michael Shoretz, founder and CEO, Enlightened Ice Cream (Beyond Better Foods LLC)
Can ice cream actually be good for you - as opposed to just a little less bad for you? And if it can, will it sell? One man on a mission to find out is Michael Shoretz, founder and CEO of Beyond Better Foods, the start-up behind new market entrant Enlightened...
A new study that reports the potential antioxidant and anti-inflammatory activity of Khorasan wheat, an ancient grain, has been hailed as ‘making great strides in documenting the significant health benefits of ancient wheat’.
Big Interview: Brad Kloss, founder and CEO, FitPro
Launching a new product into the ultra-competitive ready-to-drink (RTD) protein shake market is not for the faint-hearted. But being a minnow in a pool of sharks doesn’t faze the founder of FitPro, who reckons he can give Muscle Milk a run for its money.
Special edition: Protein-rich foods, the next generation
As any self-respecting baby boomer will tell you, getting old is something that happens to other people, and being told you’re not as sprightly as you once were is not the best way to get you to part with your hard-earned cash.
Special edition: Protein-rich foods, the next generation
Protein, so trend watchers - and opportunistic protein suppliers - keep telling us, is red hot right now, for all ages and both sexes, covering weight management, healthy aging, sports nutrition, and general health & wellness. But is this just hot...
Research conducted by Health Enhancement Products (HEPI) could pave the way for a completely new breed of algae-based bioactive food and feed ingredients offering novel approaches to achieving healthy cholesterol, boosting immunity and addressing inflammation,...
Special edition: Protein-rich foods… the next generation
Much has been written about the potential of proteins such as pea and canola as firms seek alternatives to dairy and other carbon-intensive - and increasingly pricey - animal proteins. But what about microalgae?
Special edition: Protein-rich foods… the next generation
Protein has never been hotter - at least that’s what the market researchers tell us - and vegetarian proteins in particular are top of the pops right now.
Big interview: Scott Lerner, founder and CEO Solixir
If you’ve trudged around any industry trade shows recently, you’ve probably seen your fair share of prototype product concepts targeting the key ‘need states’ created by ‘modern life’: Wake up! (in energizing oranges and reds), Focus! (in royal purple),...
High-protein and high-carbohydrate food and beverages may produce similar satiety responses if the perceived thickness and creaminess are equal, says a new study by Danone.
There is a huge untapped opportunity to drive growth in the US chilled prepared food market with innovative new products offering freshness and convenience, says Bolthouse Farms.
CytoSport, Inc., maker of Muscle Milk, has launched a new protein shake containing BASF’s CLA (conjugated linoleic acid) for women with active, healthy lifestyles.
A Harvard study questioning the value of the Whole Grain stamp is badly flawed and criticizes the scheme for “failing to do something it was never designed to do”, says the Whole Grains Council.
Nestlé has refused to comment on reports that it is working with financial advisory group Rothschild to sell more than $1bn of Latin American assets in an effort to win regulatory approval for its acquisition of Pfizer Nutrition.
Tipton Mills claims to have launched the world’s first probiotic coffee, which uses a new probiotic developed by Ganeden Biotech, and says one serving contains 10 times as many cultures as a standard probiotic yogurt.
Adding flaxseed to rice paper – the wrapper used to make Asian spring rolls – may not only boost the omega-3 and fiber content, but also enhance taste and texture, says a new study from Canada.
New testing standards for steviol glycosides and caffeine announced by the United States Phamacopeial Convention (USP) will help the formulators of products containing those ingredients cut costs and improve efficiency, a USP official said.
Virun CEO Philip Bromley tells Ben Bouckley about the firm’s evolution from drug delivery technology into the beverage sphere, and explains that DHA and EPA Omega-3 oils dominate functional demands from clients.
All stevia glycosides are safe with respect to their genotoxic/carcinogenic potential, says a new review that seeks to silence doubts once and for all about the ingredient’s potential in food and beverage products.
Deerland Enzymes has launched a novel prebiotic that unlike fiber or carbohydrate-based rivals, is highly effective in small doses, starts working within hours rather than days, and does not cause flatulence.
A leading global food manufacturer is looking for potential partners to pitch novel food ingredients with an anti-obesity effect, in order to create supplements or food additives that enable weight loss.
Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also appeals to the health conscious consumer?
NBTY Inc. has announced the acquisition of Balance Bar Company from Brynwood Partners, its private equity owner. Details of the deal were not announced.
Dried distillers grain, produced during ethanol processing has until now only found use in animal feed. But that could soon change after US researchers developed a way to turn this by-product in to a value-added food grade ingredient.
Organically grown carrots may stimulate the immune system, with ‘more’ organic carrots have more of an effect, says a new study that adds to the debate on the health benefits of organic produce.
Replacing wheat flour with resistant starches may improve the nutritional profile of cookies that are also tastier than ‘conventional’ cookies, says new research.
Using tagatose to sweeten food and drink products has taken a step forward as Korean scientists report the ‘first quantitative data on the relationship between the sweetness of tagatose and sucrose over a range of sweetness levels commonly encountered...
Commercial interest in the role genes play in our risk of developing chronic diseases - and whether we can modify that risk through diet - has never been higher. But firms offering personalised nutritional advice on the back of mail-order DNA tests are...
A new line of financing will help Elcelyx Therapeutics further develop its satiety ingredient Lovidia, the company announced recently. Lovidia, a proprietary blend of GRAS ingredients, is aimed at the dietary supplement and functional foods markets.
