Barry Callebaut (BC), the Swiss chocolate manufacturer and inventor of Ruby, the so-called ‘fourth chocolate’ says at least 11 brands will introduce Ruby chocolate at ISM 2019. The new flavor has also been recognized around the world as the food trend for 2019 by research agencies such as Innova Market Insights, media and food experts. […]
A newly released study has found that a multi-strain, high concentration, probiotic formulation may play a role in the recovery of the physical and immunological integrity of the gastrointestinal lining in HIV-1-positive patients on antiretroviral therapy (ART). In this longitudinal pilot study, a high potency, eight strain probiotic formulation (commercialized as Visbiome in the US […]
A new law that requires food makers to label the packaging of any products that contain genetically modified ingredients has small and midsized manufacturers facing some big decisions. Should they try to provide the information on the label itself or invest in the technology to add scannable codes? Should they change their ingredients to steer […]
