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.
There is a “unique opportunity for high purity EPA as a standalone ingredient” as the omega-3 market becomes more sophisticated, says algal omega-3 specialist Aurora Algae as it prepares to break ground on a commercial-scale production site it claims...
The potential benefits of quinoa may extend to gut health, suggests the first study to report that polysaccharide fractions from the seeds may have anti-ulcer activity.
A new form of a classic texturising ingredient could help people to feel full for longer, according to a new proof of concept trial for the proposed ‘anti hunger’ ingredient.
