Shelf-life is an important aspect for food manufacturers so as to prolong its value and also reduce food waste. Going back to the basics, the…

Yeast, commonly used in brewing and bakery applications, has potential to be used in much more than just these. With its rich nutritional content, food…

To cope with increasingly hectic lifestyles, consumers are expecting more from foods today: convenient, natural, healthy, tasty, and even better if these can last for…

A study from the University of Calgary, Canada, involving the use of the prebiotic chicory root fibre Orafti Synergy1 from Beneo, has shown promise as…

Enjoying high consumer awareness, the backing of an EFSA Article 13.1 health claim, and regularly the subject of studies designed to unlock its full potential,…

Lecithin is a multifunctional ingredient that can be used as nature’s principal emulsifying agent in the creation of instantised products or developed as functional ingredients…

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,…

In recent years, the food industry is increasingly focusing on innovative solutions to enhance its products with desired properties that have additional benefits, and plant…

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…

With origins dating back to china more than 300 years ago, monk fruit is fast gaining traction as a natural sweetener in the us. As…

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…

Fresh foods and particularly meat, need to have reasonably long shelf-life in order to minimise food wastage. One solution could be through the addition of…

Consumers globally are becoming more aware of health and embarking on the health and wellness trend, and ironically we seem to be going back to…

We don’t like to admit it, but sometimes nature outsmarts us humans. Such is the case with citrus fibre, where the intact natural architecture of…

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…

Fermentation can reduce the negative effects of bran on final cereal products. In fulfilling gluten free requirements, fermented brown rice flor has shown great promise…

In the search for all-natural ingredients, botanical extracts are attracting more attention. Extracting these through a novel, pressurised-water botanical extraction process might soon make current…

Manufacturers have to ensure that their products maintain the desired attributes and quality throughout the entire shelf-life. In this regard, monitoring the oxidative stability of…

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…

Asian consumers are demanding more baked goods and bread, and manufacturers are consequently on the search for solutions that can help these products last longer.…