News & Analysis on Food & Beverage Development & Technology
Advances with membrane technology means lower price protein from fish are available to food manufacturers globally, with potential to not only replace whey proteins in some applications, but offer a base protein ingredient.
With dairy companies increasingly looking to push whey as functional ingredient, the industry says it must do more to court and target leading food manufacturers to make use of the additive’s potential benefits.
Chr Hansen has launched an extract from a red Nordic berry it says has the nutritional payload to be the “new cranberry or bilberry”.
Consuming too much fructose may disrupt the effects of leptin in the body and promote weight gain and obesity overweight when combined with a high-fat, high-calorie diet, according to a new study with rats.