Food & Beverage

Formulators will have to approach the task of developing mood foods and beverages differently from how they’d build a traditional supplement.

ChickP protein is a 1:1 egg yolk replacer in mayonnaise, retaining the same flavor, appearance and functionality as egg while adding high protein content.

A panel at the Institute of Food Technologists’ FIRST virtual event weighed the pros, cons, and future of biomanufactured food ingredients.

Made from U.S.-grown and processed yellow peas, Simpleat ingredients are non-GMO and allergen free.

The new partnership marks entry of GNC into meal delivery space, and will increase geographic reach of RealEats.

Starting July 19, 2021, Long John Silver’s will offer two of Good Catch’s newest products: the Plant-Based Breaded Fish-Free Fillet, and the Plant-Based Breaded Crab-Free Cake.

Gadot Biochemicals is strengthening focus on its Gadomag K ingredient for boosting the level of magnesium in plant-based and dairy milks.

There’s a lot of white space and opportunity in plant-based yogurts and desserts. Heading into IFT’s FIRST virtual event, Beneo explains why rice starch will advance the state of the plant-based market.

Up to 80% of LifyWheat’s fiber content is resistant starch, which not only helps fulfill fiber intake but also offers such health benefits as controlling postprandial glycemic response to maintain healthy blood sugar levels, helping maintain a healthy microbiome, and improving intestinal immunity and digestion.

More than 14,000 consumers across 18 countries in North America, Europe, and Latin America were surveyed.

Nutrasource has received a patent for a method of testing GMOs as part of its International Genetically Modified Organism (GMO) Evaluation and Notification (IGEN) program.

Seraphina Therapeutics, a San Diego–based health and wellness company, says it discovered the fatty acid, which it sells as a trademarked ingredient called FA15 as well as in its own Fatty15 brand of dietary supplement.

What makes a meal replacement today?

One company takes a look at the historical and future growth of omega-3 fatty acids in food and drinks.

The cultivated meat company has raised $105 million to help the firm achieve large scale global commercialization.

Ingredient suppliers share their latest research on how consumer attitudes towards functional foods and beverages changed over the past year.

Lantmännen has launched an organic, gluten-free oat beta-glucan ingredient that can be used as an emulsifier.

Formulation and opportunities for functional coffees are endless.

NZMP to expand the application range of its proprietary probiotic strains.

Milk with only A2 β-casein protein may help reduce gastrointestinal discomfort in people with lactose maldigestion.

ReGrained has announced that its SuperGrain+ flour is the first ingredient in the world to receive Upcycled Food Certification from the Upcycled Food Association.

Authors of a paper published in Nutrients suggest DRI changes for vitamin K, magnesium, lutein, and omega-3 fatty acids EPA and DHA.

Clean-label preservatives aren’t just vital to food and drink formulations; they determine the future scalability and success of such products in the marketplace, one expert explains.

Are functional foods and beverages the latest frontlines for immune support?

The bulletin is an update of the article on pomegranate adulteration published in ABC’s peer-reviewed journal HerbalGram in 2016.