Manufacturers of food and beverage products look toward innovative natural ingredient solutions such as prebiotics for the health-conscious population without compromising on product integrity, quality, and nutritional value. By Sanmeet Nagarkar, research analyst, food & beverages, MarketsandMarkets
With the first 1,000 days of life presenting a unique window of opportunity for long-term positive effects on a baby’s health, Dr Kai Lin Ek and Dr Dietrich Rein, scientific marketing managers, BASF nutrition & health, show how the right start can provide the best defence against developing allergic diseases.
Breast milk is undoubtedly the best option for infants, but there are times when a mother’s milk is not available. In such cases, infant formula takes the lead and offers a nutrient-packed alternative. By Dr Satya S Jonnalagadda, director of Nutrition, Kerry.
With busier lifestyles, consumers are turning to meals that are convenient and hassle-free. Ready meals could even be more nutritious than food cooked from scratch in home kitchens.
The new facility, Newtrition Lab Asia Pacific, is located at Singapore Polytechnic.
Dairy has been part of the human diet for centuries, but beyond fulfilling basic nutritional needs, it can also provide targeted nutrition to meet the needs of different groups of people such as infants, seniors and more. By Harmony Villemin, food engineer & professional writer - on behalf of Epi Ingredients, Dry Ingredients Division of French Dairy Cooperative Laïta
Born of the mother sea, from where life has evolved, the solution for healthier hearts and longer lives could be found in seaweed. Lynn Cornish, seed stock manager, Acadian Seaplants Limited, informs of the ingredient’s benefits on health and how manufacturers can take advantage of it.
Calcium, an essential element of our body, needs to be taken in through external sources. What is its purpose and how we can ensure good calcium intake? By Michelle Cheong
With an estimated nine-billion strong global population by 2050, providing sufficient nutrition would require concerted, collective efforts from food manufacturers, producers, governments, civil society and consumers to take place now. By Ada Wong, head of public affairs and communications, Asia, FrieslandCampina