Food & Beverage

Research updates on resveratrol.

Adventurous tea-drinkers are seeking innovative, sophisticated flavors like rose, turmeric, and matcha.

The sweetener can now be used as a “general-purpose, non-nutritive sweetener for foods and beverages.”

The biggest challenges and opportunities supplement retailers face today.

According to Ashland, the new division, which combines the company’s nutrition business with Pharmachem’s ingredients processing capabilities, was created to meet the demands of a fast-growing global nutraceuticals market.

The company says that its citrus bioflavonoids, which are available in powder and granulated compression format, provide broad bioflavonoid profiles.

Interest in portable, tasty nutrition reaches new heights.

Savvy shoppers are rejecting artificial colors-and they’re willing to pay more for the real deal-but creating stable, natural colors is still a challenge.  

According to the company, the ingredients in the Versasweet line will help formulators lower added sugars on Nutrition Facts panels.

The study found that the rare sugar d-allulose may help users manage weight by enhancing post-meal fat oxidation and decreasing carbohydrate oxidation.

The company says that the new SimPure line will help “clean up” frozen-product formulation.

Making the case for dairy proteins in a plant-protein era.

The new "superfruit ingredient" debuted at SupplySide West 2017.

The results of the human intervention study showed that Probi's proprietary probiotic strains may suppress celiac autoimmunity and may delay onset of the disease among children genetically predisposed to it.

The coconut market is evidence that with the right product development strategy, companies can capitalize on the popularity of existing products to foster consumer adoption of new products.

Fermented beverages like kombucha have surged in popularity in recent years, but here’s why kefir drinks-and their dairy-free iterations-are poised to steal the show.  

The first-of-its-kind report, which was commission by The Good Food Institute and the Plant-Based Foods Association with data from Nielsen, shows that plant-based food products are more popular than ever, while sales for all other foods sold in the same channel were down 0.2%.

The report found that consumers’ ingredient concerns vary by age, though some “no-no” ingredients-like hydrogenated fats, MSG, and high-fructose corn syrup-were listed as top concerns among all age cohorts.

Manufacturers have laid the groundwork to succeed in the fast-growing high-flavanol cocoa category, but there is work still to be done to show consumers that high-flavanol products are more than just desserts.

According to Cargill’s new consumer research, shoppers are looking for reduced sugar offerings that still taste great. With its fermentation-derived EverSweet sweetener, set to launch in 2018, Cargill offers formulators a solution.

Now part of the company’s Bensdorp Clean clean-label cocoa powders line, the two new cocoa powders are alkalized with baking soda, allowing a label claim of “cocoa processed with baking soda” instead of “cocoa processed with alkali.”

This ingredient offers benefits such as low glycemic and insulin response and healthy bowel function.

The ingredient is designed to withstand high temperatures and stay soluble and stable when added to hot water.

The ingredient, called Sustra 2434, is a blend of native corn starch and tapioca flour and, according to the company, has been scientifically shown in the company’s proprietary research to promote a lower glycemic index and steadier blood sugar levels over an extended period of time.

Roha says that the acquisition-its third in 2017-will allow it to further consolidate its position in the food ingredients business “with synergistic, innovating ingredients.”