Consumers are paying more attention to the fiber-content of their foods than ever before, as gut health shakes off its stigma for good. Ireland-based CyberColloids discusses this in its report about functionalized fibers. The company is highlighting these as a clean label replacement for hydrocolloids, which are classified as food additives in Europe. Meanwhile, consultancy […]
Austrian-headquartered starch supplier Agrana has innovated with the launch of a new organic potato fiber solution, to meet technical and health demands. At HiE 2018, which finishes today in Frankfurt, the company is presenting Agenafiber amid the strong rise of a high fiber fortification trend. Due to its well-developed water-binding properties and texturizing characteristics the […]
Could a modified protein be a suitable sweetener for yogurt? Researchers in Italy investigated the potential of using a protein from a berry to sweeten yogurt, with mixed results. Sweeteners and flavors are generally added to yogurts; the natural compound generally associated with sweet taste is sucrose. Artificial sweeteners Several studies and reports show consumers […]
A study published in the Journal of Food Science examines the chemical characterization and determines the in vitro and in vivo antioxidant capacity of the Mexican plum (Spondias purpurea L.). Spondias purpurea L. is a fruit native to Mexico, however, it is found as far away as Brazil. It possesses a high commercial potential owing […]
Start-up firm Bugfoundation, established in Osnabrück (Germany) in 2014, focuses on the development and production of insect-based foods. The company is one of the first to sell insect-based products in the Netherlands and Belgium and has launched the Bux Burger in both countries. The Bux Burger is made from 43 percent buffalo worms and created […]
Emerging studies on mango consumption have found potential health benefits associated with the superfruit including improved blood pressure, blood sugar control and gut health. The research, conducted by of the Department of Nutrition and Food Science at Texas A&M University and the Department of Nutritional Sciences at Oklahoma State University, was presented during the 2017 […]
