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.
Taste is always a crucial factor that determines whether a consumer buys a product. With such importance, it is vital that food manufacturers can provide the taste that consumers want. By Kathleen Koh, managing director, Asia Pacific, Kalsec
Retail sales of herbal supplements in the United States saw a 7.5 percent increase, reaching an all-time high of US$6.9 billion in 2015. This marks the twelfth consecutive year of growth for the sector, according to a report by the American Botanical Council (ABC).
Fermented foods have been recognised for centuries as healthy and tasty. Beyond that, what do you get in fermenting medicinal herbs? Symbiotic fermentation of botanicals broadens the spectrum of health benefits in comparison to concentrated extracts, increases the bioavailability of active compounds and creates new nutrients that help to support a healthy gut. By Chantale Houle, Kefiplant