News & Analysis on Food & Beverage Development & Technology
The growth potential for soy-based ingredients in the US food and drink market remains significant, suppliers have insisted following the publication of a report from Mintel revealing a sharp drop in US sales of finished soy foods and drinks.
Lessons learned improving the quality and nutritional content of food for astronauts could open up opportunities for the food industry back here on earth, says Dr Michele Perchonok, manager of NASA's shuttle food system and advanced food technology project.
Protein producer Proliant claims its ingredient VersiLac helps manufacturers to remove added salt in some food applications and to cut them by up to 25 percent in others, according to research at the Wisconsin Center for Dairy Research.
Algal flour may provide a one-step solution to the challenges of fat-reduction in foods, with low-fat cookies, crackers, and salad dressings possible new arrivals on supermarket shelves, according to Solazyme-Roquette Nutritionals.
Eight of the top 12 soy drink consuming countries are Asian with Hong Kong residents consuming the most at 17 litres per year each, according to TetraPak data.