The food emulsifiers market is projected to grow at a CAGR of 5.5 percent from 2017, according to market research by Report Buyer.
Many plant extracts have components that are believed to offer health benefits, but not all are readily absorbed into the human bloodstream. Cyclodextrins can increase the bioavailability of these health-promoting ingredients. By Dr TiehKoun Koh, business director food solutions, and Dr Zhang Yan, head of food lab, Wacker Biosolutions.
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
More are calling the obesity crisis an ‘epidemic’, but what has caused this, and what needs to happen to turn it around? What can be done at the individual, government, and industry level, and how can functional foods be a game changer? By Satya S. Jonnalagadda, PHD, MBA, RD, director of Global Nutrition, Kerry; Sheelagh Pentony, marketing communications manager—Nutrition, Kerry; and Niamh O’shaughnessy, MSC, Human Nutrition graduate, University College Dublin
No one can stop ageing, and since it is the inevitable, why not ensure that as we age, we age well? Functional foods could be one way to healthy ageing. By Michelle Cheong
Held at the AsiaWorld-Expo in Hong Kong from 2-3 September 2015, the two-day trade show saw more than 135 international exhibitors and 2,345 visitors from a pan-Asian audience.
The current international market is forecast to grow seven percent annually until 2020 with the Asia-Pacific market growing fastest.