Malaysia’s health ministry’s director general Noor Hisham Abdullah said investigations followed the claims of 10 fake stevia products sold in the market.
With overweight and obesity worldwide steadily increasing, pea protein could be a solution to manage weight. By Dr Aurélie Mauray, market development manager, Specialised Nutrition (EU), and Dr Catherine Lefranc, corporate senior research manager, Nutrition & Health, Roquette
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
Comprising hydrocolloids, protein and starch, the food thickeners markets is expected to reach US$15.8 billion by 2022, reports Markets and Markets.
Located in Delta, British Columbia, the facility will help the company meet growing global demand for phytonutrients.
Located in Portage la Prairie, Manitoba, Canada, this major investment will address the growing demand for plant proteins.
With consumers becoming increasingly health-conscious, more are opting for plant-based dairy alternatives to reduce their dairy intake, as well as to benefit from the multiple advantages they offer. By Aslam Shaikh, research analyst, food and beverage domain, MarketsandMarkets
Premium processes and packaging, unique flavours and ingredients and a new generation of ‘mindful’ consumers have ‘plant-powered’ the dairy case, making both retailers and consumers sit up and take notice. As traditional dairy milk sales decline, the appeal of plant-based beverages is making an impact. By Greg Steltenpohl, co-founder and CEO, Califia Farms
With the health and wellness trend spreading across the food and beverage industry, there is an increasing demand for alternative ingredients such as for protein. How can manufacturers tap into the protein trend with soya protein? By Steve Mott, technical director—Proteins, ADM
The past is our guide, but it need not dictate tomorrow. A real revolution is unfolding in the food world resulting in meat analogs that taste like the real thing. The only catch? It is made purely of plant protein, but that seems to be the future of meat. By Henk Hoogenkamp