A systematic review in the Annals of Internal Medicine says that hundreds of published probiotic and prebiotic studies failed to report important safety data.
Trends & Business
At IFT 2018, flavor firms talk about the rise of floral flavors, plus the marriage of sweet and spicy, and more.
With more suppliers launching Reb M ingredients, stevia companies at July’s Institute of Food Technologists’ Annual Meeting and Food Expo in Chicago spoke about ongoing efforts to commercialize and scale up supply.
Pea protein market will not be as big as soy, but will offer unique benefits as a specialty protein, says pea supplier
Pea ingredients supplier Cosucra discussed pea’s promising future as a specialty plant protein, as well as challenges in scaling up supply, at IFT 2018.
Testing lab Eurofins Scientific (River Falls, WI) is now using probiotic assays developed by DuPont Nutrition & Health (Madison, WI) in order to test probiotics to the strain level.
Conventional energy drinks, snacks, and supplements remain popular, but “cleaner,” “more natural” versions are occupying a greater portion of new product launches.
Mazza's PhytoClean solvent-free, water-based extraction technology will now benefit the production of Sensient’s natural and organic plant-based ingredients.
In a move sparked by a Greenpeace action campaign, Antarctic krill fisheries have agreed to cease fishing in sensitive areas of the Antarctic Ocean.
How Lifestyle Dietary Supplements Use Social Media Instead of Science on Packaging to Sell the Brand
Does a new minimalist approach to dietary supplement packaging mean brands no longer need to put science front and center?
Layn Corp. (Newport Beach, CA) will introduce new stevia- and monk fruit-based sweetening solutions at next week’s Institute of Food Technologists Annual Meeting and Food Expo in Chicago that are tailored to specific food and beverage applications for maximum effectiveness.