There may not have been a better time for food companies to invest in the development of products that are enhanced with functional ingredients and the application of big data technology may be the big leap forward. By Vincent Monahan, business development, Nuritas
When it comes to functional foods, algae fits the bill combining health, versatility, and sustainability. As the mother of all plants, foods made with algae deliver a unique set of sensory and nutritional benefits. Marks Brooks, SVP, Solazyme Food Ingredients, shares how food ingredients derived from algae can touch every type of food and fulfil a need for simple sources of nutrition.
Most known for making beer, malt is an ingredient that can enhance beverages due to its many advantages. How can manufacturers take advantage of such an ingredient? By Dr Kalayanee Poon-Asawasombat, head of cluster marketing, Asia-Pacific South, SIG Combibloc
Lesaffre Human Care is very pleased to announce that its commitment to providing innovative solutions to global health care challenges has been rewarded with the approval of a claim by the Canadian Health Authorities.
Lecithin is a multifunctional ingredient that can be used as nature’s principal emulsifying agent in the creation of instantised products or developed as functional ingredients that can combat ageing. By Andre vander Wulp, regional technical director, FIS APAC, Cargill
Dietary habits are becoming increasingly important in a world where obesity trends are on the rise. Prebiotics in particular, may be part of the solution in stopping this growing pandemic, by contributing benefits in the areas of blood glucose management, lowering BMI, and reducing caloric intake. By Christian Philippsen, MD, BENEO Asia Pacific
Natural sweeteners are gaining popularity with health-conscious consumers. Besides acting as sugar replacements, they can provide additional benefits, like monk fruit extracts which have great potential as a functional ingredient. By Wong Tsz Hin