There is opportunity for food manufacturers to introduce new products made with purple-produce into the food market, according to a study commissioned by Welch’s Global Ingredients Group.
With increasing focus on reducing greenhouse gas emissions, natural refrigerants are more commonly used today. What should industry professionals know about these? By Patrick Koops, head of public relations, Bitzer Kühlmaschinenbau GMBH.
Increased vegetable consumption has been associated with a decreased risk in metabolic syndrome, according to a study by the Korea National Health and Nutrition Examination Survey.
Protein is an essential in our diets. However, with consumers today becoming more concerned with ethical and sustainability issues regarding animal protein, manufacturers can instead turn to vegetable protein to fortify food and beverages with, so as to meet consumers’ protein requirements. By Dr Catherine Lefranc-Millot, senior nutrition & health R&D manager, Roquette
Flavonoids, found in fruits and vegetables, helped significantly lower total body fat and abdominal fat in women, found a British study.
Supplements are pretty popular among consumers, but fortified foods are gaining an edge as well. Vitamin k is one such vitamin that can be used to fortify food and drinks, but what are its benefits for consumers? By Dr Elaine Drummond, clinical & technology development specialist, Glanbia Nutritionals North America
Despite the worldwide economic slowdown and the recent debate around sugar, the market for 100 percent juice should return to growth in the future, according to a report by Tetra Pak.
Asia and Africa could replace the European Union as largest exporters of fruit and vegetables for the United Kingdom (UK), following the UK’s departure from the EU.
With healthy snacking picking up, adding vegetables and savoury flavours might be ways to further encourage growth, predict industry experts.