Though having emerged only in recent years, already innovative solutions are needed to spice up the increasingly mainstream ‘free-from’ trend. Baobab could be the next big thing, says Nick Salter, co-founder of Aduna.
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 international diabetes federation and world health organisation supporting sugar tax legislation, natural sweeteners could become an inevitable choice in products today. By Michelle Cheong
The term ‘omega-3’ usually first brings fish oils to mind, but there are also plant-based sources such as linseed or chia seed. These offer a more sustainable source while providing comparable health benefits. By Lindsay Brown, professor (biomedical sciences), university of Southern Queensland
Consumers today are increasingly seeking functional foods and beverages for sustaining their energy on-the-go. Manufacturers can meet this demand and appeal to them with products including protein and fibre. By Sarah Lim, senior marketing manager, ADM
Iron is one of the most important minerals in the body, yet there is a global problem of low iron levels. What can manufacturers do to help with iron deficiency while still preserving their bottom line? By Ho Pei Ying
Consumers are becoming more health-conscious and want a piece of everything 'healthy'. What is vitamin B and how can consumers take it? By Michelle Cheong
Building on an existing partnership with UMCG, the company will determine how nutrient status is connected to phenotypes.
As consumers take a greater interest in foods that are beneficial for their health, how can cheese manufacturers lower sodium and fat levels to meet this demand? By Sherlyne Yong
With megatrends like urbanisation, greater health awareness, a growing middle class, and an ageing population continuing to drive developments in the food industry, which sectors have thrived in the consumers’ quest for better health, convenience and functionality? By Sherlyne Yong