Natural pink lagoons found in Australia contain an important health ingredient produced by algae, dunaliella salina. This article discusses the health benefits of algae beta-carotene and shows how betatene® from BASF can be incorporated into effective consumer solutions. By Dr Kai Lin Ek and Dr Ute Obermueller Jevic, scientific marketing managers, BASF Nutrition and Health
The new facility, Newtrition Lab Asia Pacific, is located at Singapore Polytechnic.
A number of personnel changes within BASF will be seen come 2017.
Good nutrition has a significant contribution in giving more life to years, particularly in managing decline and minimising loss of function. How can nutrition help to maintain brain, eye and joint health as we get older? By Dr Kai Lin Ek and Marianne Heer, scientific marketing managers, BASF Nutrition & Health
Research has revealed that getting the right nutrition for the ‘first 1,000 days’ of life lays the foundation for life-long health, so which nutrients in particular are important? By Marianne Heer, scientific marketing manager human nutrition, BASF SE
The two companies will work together for the production and marketing of furandicarboxylic acid (FDCA) and polyethylenefuranoate (PEF), new materials that improve food packaging films and plastic bottles.
BASF has expanded its Elastollan portfolio to include special Food Contact (FC) grades which are suitable for use in applications involving contact with food.
They consist of numerous ether and ester based grades that can be used in a wide range of applications ranging from conveyor belts, films and fabrics through to hoses.
The new grades from BASF comply with both the EU guidelines, the American Food and Drug Administration (FDA) standard, and satisfy the high safety requirements of the Guidance for Good Manufacturing Practice (GMP).
Following consumer trends, food manufacturers are churning out new omega-3 products ever so frequently leaving consumers baffled by the differences between products. What should consumers know to make their decisions? By Dr Ute Obermueller-Jevic, Global Scientific Communication, nutrition and health, BASF
Consumers are increasingly expecting baking mixes that can fulfil any requirements in terms of taste and texture, and the current baking innovations may just provide them with that. By Tadanobu Nishikawa, regional technical food marketing, and Goh Lay Kwan, regional marketing, BASF Human Nutrition (Asia Pacific)
Across the globe, consumers and farmers have different understandings of what sustainability means.