GRAS Status for Algae Fat Replacer
Roquette preps its microalgae for food markets.
Roquette (Geneva, IL) reports that its microalgae ingredient has GRAS status for food use. The ingredient is intended to replace fat in a variety of applications, with a current emphasis on the baked goods category.
Roquette claims its ingredient can mimic the sensory properties of traditional fats, but without the addition of trans fats and cholesterol. The ingredient is largely made up of monounsaturated fat, most of which are oleic acids, in addition to fibers, proteins, carbs, and some micronutrients. At the International Baking Industry Exposition, the company showcased its ingredient in calorie-reduced brownies, muffins, and crackers. The algae ingredient can also perform in dressings and sauces.
Steve Mister on CRN's ongoing lawsuit against New York State
October 11th 2024Nutritional Outlook spoke to The Council for Responsible Nutrition's president and CEO, Steve Mister, at its annual meeting, Convergence '24. Mister discussed the latest in its ongoing lawsuit against NY State's law banning the sale of weight management and muscle building products to minors.
The Nutritional Outlook Podcast Episode 34: Demystifying Prebiotics and Postbiotics
September 30th 2024In this episode of the Nutritional Outlook Podcast we are looking back on a webcast Nutritional Outlook hosted in May, called “Demystifying the Prebiotic and Postbiotic Markets.” During that event, Sandra Saville, director of education and communication for the International Probiotics Association and Dr. Jessica A. Younes, scientific director of the International Probiotics Association debunked myths about prebiotic and postbiotics, and defined the respective categories to help manufacturers better understand how to responsibly formulate and market prebiotic and postbiotic products.
Balchem’s Newest Launch Optifolin⁺® Brings Innovation to the Folate Market
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