Researchers are exploring hemp CBD’s health benefits ranging from digestive and brain support to smoking cessation.
Trends & Business
New Botanical Extract Blend Extends Shelf Life for Dressings and Sauces, Is a Natural Alternative to Chemical Agents, Kemin Says
The company says that its NaturFort RSGT solution, which is a blend of rosemary, spearmint, and green tea extracts, can help manufacturers replace chemical chelating agents like ethylenediaminetetraacetic acid (EDTA) in salad dressings and sauces.
Barry Callebaut is expanding its dairy-free chocolate portfolio with new dark and “milk-like” chocolate inclusions and coatings.
Naturex highlighted its new Sweoat range of oat beta-glucans, its Aronox aronia berry extract, and its acerola cherry–derived vitamin C, all of which the company says have applications in the heart-health space.
As plant-protein demand grows, plant-protein ingredients are overcoming growing pains, including challenges of scaling up, as well as formulating hurdles.
The gummies’ glyphosate residue–free designation guarantees that they have not been sprayed with and do not contain residues from the herbicide glyphosate.
According to a company representative from Seppic, Sepibliss is the first ingredient “designed specifically for reactive skin and…dedicated to bringing skin-soothing benefits to reactive skin by oral route.”
How to Make Money in Personalized Nutrition: Vitamin Packs Discusses Consumer Trends, Service Solutions
At May’s Vitafoods Europe trade show Subscription Summit in Geneva, Switzerland, representatives from personalized-vitamin brand Vitamin Packs spoke about how companies can leverage growing consumer interest in customized nutrition solutions to form a profitable business model.
New Water-Soluble Spore-Forming Probiotic Strain Expands Delivery Formats, Including Functional Beverages, Gummies
Deerland says that the new, highly soluble form of its DE111 spore-forming probiotic strain can be easily incorporated into hot beverages, gummies, and functional drinks.
Symrise’s marketing and consumer insights group found that Millennials and restaurant chefs are driving the fermented food and beverage trend beyond mainstays like picked products and beer.