Energy is a buzzword in the nutritional ingredients industry and it has been this way for quite some time. Despite its relatively long-standing presence, it is not going away. What ingredients can propel this trend? By Dr Elaine Drummond, product technology manager, bioactives, Glanbia Nutritionals
Tailoring the nutrition in food becomes a balancing act when it comes to elderly nutrition. What are some of the requirements? By Alie Coppolella, quality assurance and technical development manager, Azelis UK Food and Health
Most consumers today are looking for healthier and more nutritious food options, and are simultaneously demanding that these be produced by sustainable methods. Among alternative proteins, insects are fast growing worldwide as a nutritious, healthy and sustainable option. By Tudnat Chantathan, managing director, Hiso Edible Insect
Research and Markets forecasts the global sports nutrition market to grow at a CAGR of 8.27 percent during the period 2016 to 2020.
Besides reducing land and labour needs, impacts on environment, and the risk of animal-borne diseases, cultured beef can also help improve food security. There is a long way to go before it makes it way to restaurant menus, but this technology may well change the future. By Henk W Hoogenkamp and Henk R Hoogenkamp
Demand for whey protein specifically is soaring as a result of growing demand in certain Asian markets.
A diet high in protein, particularly animal protein, may help elderly individuals maintain their bodily functions.