Certain types of cold treatment used by the citrus juice processing industry greatly impact the color of orange juice and the concentration and bioaccessibility of the carotenoids present in the juice, according to a study published in the Journal of Functional Foods. The researchers analyzed fresh orange juice, pasteurized orange juice, and ultra-frozen orange juice […]
Researchers in the United Arab Emirates say they saw enhanced anti-proliferative, anti-diabetic, and anti-inflammatory activities upon hydrolysis of camel whey proteins, indicating their potential utilization as bioactive and functional ingredients. The study, published in the Journal of Dairy Science and done at the Department of Food Science, College of Food and Agriculture, Al Ain, and […]
Personalization and fragmentation are two of the biggest drivers of change in the food and health business. It’s been 20 years since the first “functional food” burst onto the American market, with the debut of rival spreads Benecol from Raisio, and Flora from Unilever, each boasting their clinically proven ability to lower cholesterol by 12% […]
The universal appeal of cognitive health products is putting the market in a strong position. Key points Standalone products are on the rise The halo effect of herb and nut extracts Cognitive health offers universal appeal Benefits cognitive health products should provide How research can lead to more health claims The surge in demand for […]
