Roquette a global leader in plant-based ingredients and a pioneer of plant proteins, has obtained the Non-GMO Project Verified certification for its NUTRALYS® and NUTRIOSE® food ingredients. The Non-GMO Project offers independent verification for products made under rigorous best practices for avoidance of genetically modified organisms. “The demand for non-GMO food ingredients is increasing and […]
A study comparing historic and modern wheat varieties has shown an increase in dietary fibre and other features beneficial to human health. This is contrary to concerns that the push for higher yields has made today’s wheat less ‘healthy’ than older varieties and contradicts fears over the lack of genetic diversity in modern wheat. “Despite […]
Researchers have examined the potential for black soldier fly larvae fat to partially substitute butter in cakes, cookies and waffles. Insects are touted for their nutritional benefits and low environmental footprint. Selected varieties, such as crickets, grasshoppers and mealworms, are high in protein, fat and fibre, as well as minerals such as calcium, iron, and […]
Global ingredients group Ingredion has formed a strategic alliance with Sweden’s Lyckeby to bring the Swedish potato starch processor’s products to food makers in Europe, the Middle East and Africa. The tie-up, which kicks off at the beginning of September, will see Ingredion offer Lyckeby’s “broad portfolio” of potato starch and fibre products to its […]
Drinks sweetened with highReb A stevia may have similar or higher satisfaction ratings than sucrose drinks, but added fibre lowers scores, according to a new sensory and sensationfocused study. The study, by Danish researchers, combined hedonistic sensory ratings with postingestive sensation ratings, to give what they suggest is a more holistic system of food satisfaction […]
The type of carbohydrate we eat may affect depression, say scientists who have identified highGI foods as a risk factor. While highGI foods were linked to higher risks of depression, the team said low GIfoods like vegetables and fibre lowered risks. “The independent association between higher dietary GI intake and greater odds of depressive symptoms […]
Foods carrying health claims have only slightly better nutrition profiles than products without, according to an Oxford University study. Publishing its findings in Nature the study found foods carrying health claims had, on average, lower levels, per 100 g, of energy (29.3 kcal), protein (1.2g), total sugar (3.1g), saturated fat (2.4g), and sodium (842mg) but […]
