PureCircle has developed the first commercially viable stevia antioxidant product, providing food and beverage companies new access to health and wellness ingredients for their consumers.
Beer manufacturers can soon fortify beer with a live strain of good bacteria, providing health-conscious consumers the option to toast to a gut-friendly drink.
The global soluble dietary fibres market was valued at US$1.52 billion in 2016 and is projected to reach a value of US$3.23 billion by 2022, according to market research agency Markets and Markets.
By 2020, there will be a billion elderly people in the world. With the huge financial burden incurred by chronic diseases, people are shifting their focus towards disease prevention. Nutrient premixes offer a good solution, but flavours cannot be compromised. By Russ Hazen, premix innovation Manager, Fortitech Premixes
Consumption of instant noodles is increasing in Asia. Fortifying wheat flour with vitamins and minerals may improve nutrient intake in Asia.
Vitamin D, naturally produced from exposure to the sun, is gaining prominence due to its benefits and the increasing health concern regarding deficiencies in the vitamin. Besides seeking the sun, consumers can also supplement the lack of vitamin d in their diets through supplements and fortified foods. By Ho Pei Ying
Fortifying foods is not a new trend, but it is a move that manufacturers are commonly adopting now, whether to address deficiencies in vitamins and minerals for consumers, or to enhance the appeal of their products with these added health benefits. But what exactly is fortification, why do we need to fortify foods, and what can be said of the future for fortification? Lee Wei Xuan, research analyst, Euromonitor International, tells APFI more. By Michelle Cheong
Frutarom’s NutraT is a line of ready-to-use soluble powder formulas that dissolve easily in water, soft drinks and dairy products. Once dissolved, beverages stay clear, without turbidity, and deliver a fresh flavour.
These antioxidants offer water and soft drink manufacturers the ability to fortify their products with natural extracts that are typically not water-soluble, such as those from olives, artichokes, or citrus, enabling manufacturers to develop functional products with new flavours.
The antioxidants are produced using sustainable sources, heat stable up to 70 deg C, and both Kosher and Halal certified.
To increase its popularity even further, manufacturers are fortifying the noodles and improving packaging.
Despite strategies employed to tackle micronutrient malnutrition, limited progress has been achieved in developing countries. Evidence shows that the most cost effective approaches to address symptoms of micronutrient malnutrition are targeted supplementation and/or fortification. By Cristiana Berti and Cornelius M Smuts, North West University, and Mieke Faber, South African Medical Research Council