All articles by julian turner
julian turner
Emerging ingredient trends – GlobalData report
GlobalData looks at the changing needs of consumers, and presents a number of ingredients that can help food manufacturers in the bakery and cereals sector to meet new demands.
Natural weight management – Moro orange extract
The Moro orange has been found to contain active compounds that may control fat accumulation, leading Bionap to produce MOROSIL, a Moro extract designed to control weight naturally. The company explains how the extract works.
Clean and simple – back-to-basics product development
The ‘clean-eating’ trend has inspired a back-to-basics approach in product development. Katie Woodward explores what has contributed to this consumer shift and where it may lead.
New-generation probiotics – Lactobacillus fermentum ME-3
The antioxidant probiotic Lactobacillus fermentum ME-3 can benefit the preventative treatment of oxidative stress and inflammation-related disorders. Axel Guilbaud of the University of Lille and Marc Frémont, director of research and development at VF Bioscience, tell us more.
All the best elements – Health ingredients (Hi) Europe & Natural ingredients (Ni)
To give visitors to the fair the best possible business opportunities in a growing market, Health ingredients Europe & Natural ingredients has become a powerhouse in the industry over the past 20 years. As the gathering approaches on 29 November to 1 December 2016 in Frankfurt, Germany, Ingredients Insight looks at what the show has to offer as “the world’s leading health and natural food ingredients event”.
Artificial intelligence – clean-label product formulation
As the clean-label trend gathers pace, more manufacturers than ever are keen to position their products as ‘natural’. But through rejecting notionally ‘artificial’ ingredients, they may be forced to make some difficult compromises. Ingredients Insight talks to Rachel Zemser, a food scientist and independent consultant, as she explains why clean-label product formulation is often so complex.
Push the boundaries – the encapsulation process
Flavour encapsulation is becoming increasingly indispensable to the food industry, helping manufacturers protect their ‘tastes’, reduce contamination, and improve storage and handling. Abi Millar talks to Rob McCarthy of TasteTech to find out how the encapsulation process has evolved over time and what the future might hold.
The fat of the land – research into the dietary intake of fats
In a white paper from Leatherhead Food Research, Jenny Arthur, head of nutrition and product development, summarises what you need to know about the current research and recommendations for dietary intake of fats.
Exploring K2 – the efficacy of Vitamin K2
Vitamin K2, a subtype of MK-7, has been lauded in some quarters as an effective weapon in the fight against bone disease, cardiovascular conditions such as atherosclerosis and even some cancers. Rod James takes a closer look at these claims.
The white decision – reducing sugar in dairy food
Ingredients Insight presents highlights from the report ‘Reformulation Guide: Spotlight on Sugars’ for the Food and Drink Federation in the UK produced by Leatherhead Food Research, and focuses on dairy products and how one can reduce sugars.