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Ingredients - Articles and news items

What is a flavonoid and what can it do for a healthy weight management?

Blogs, Industry news  •  8 February 2017  •  Leslie Beck, Registered Dietitian, Medisys Clinic, Toronto

No doubt you’ve heard that eating more fruits and vegetables can help you manage body weight…? Leslie Beck investigates the value of flavonoids to a healthy weight management…

Defining the term ‘natural’ in food and beverage | Health Ingredients Month

Blogs, Z Homepage Promo  •  2 February 2017  •  Petr Menšík| Manager, EU Affairs| ECCO, The European Consulting Company

The ‘natural’ trend is one of the biggest at present in the food and beverage industry. Just how important is a clear definition of what precisely constitutes natural for the industry? Petr Mensik investigates…

The flavour trends that will take off in 2017

Blogs, Z Homepage Promo  •  25 January 2017  •  Deb Murray, Anderson Partners Food Ingredients

New Food asked Deb Murray from Anderson Partners Food Ingredients to give us an insight into which flavours will come to define 2017…

Can mushrooms really delay or prevent Dementia and Alzheimer’s Disease?

Industry news  •  25 January 2017  •  Mary Ann Liebert, Inc., Publishers

Certain edible and medicinal mushrooms contain bioactive compounds that may enhance nerve growth in the brain and protect against neurotoxic stimuli according to recent findings…

Cold pressing and HPP with Guka Tavberidze, Founder and CEO of Savse Smoothies

Blogs, Z Homepage Promo  •  24 October 2016  •  Guka Tavberidze, Founder and CEO of Savse Smoothies

Unlike other smoothie brands, Savse cold-press the highest quality ingredients to retain the essential goodness of the fruit and vegetables…

Ingredients supplement 2016

Issue 5 2016, Supplements, Z Homepage Promo  •  14 October 2016  •  New Food

In this Ingredients supplement: Supercritical fluid extraction and application of bio active ingredients from plant materials; Nutritional properties of seaweeds…

Nutritional properties of seaweeds

Issue 5 2016  •  14 October 2016  •  Lynn Cornish, Seed Stock Manager, Acadian Seaplants Limited

Lynn Cornish, Seed Stock Manager, Acadian Seaplants Limited describes the nutritional properties of seaweeds and the various ways in which they might benefit us…

Oxfam: Solving the problem of the world’s exploitation of tea pluckers

Blogs, Z Homepage Promo  •  5 October 2016  •  Roy Manuell, Digital Content Producer

New Food speak to Oxfam with regard to how the exploitation of pluckers in the tea industry is being dealt with and what progress has been made over the past few years…

A closer look at… GBBO Week #6: Flower power

Blogs, Great British Bake Off  •  29 September 2016  •  Roy Manuell, Digital Content Producer

New Food decides to delve deeper into the phenomenon of edible flowers and how culinary culture can integrate botanical innovation…

The history behind the traditional British Sunday Roast

Blogs  •  25 September 2016  •  New Food

With a comprehensive visual explanation, New Food uncovers the history behind the traditional Sunday Roast, dissecting each aspect…

Roha ups its ante in continental Europe by developing avant-garde infrastructure and support services

Featured news, Industry news  •  9 September 2016  •  New Food

India-based Roha has taken aggressive customer service steps by investing in core infrastructure support services in Europe…

Bunge to gain controlling interest in Grupo Minsa

Industry news  •  2 September 2016  •  Roy Manuell, Digital Content Producer

Bunge North America has announced that it plans to invest in Grupo Minsa S.A.B. de C.V. and will subsequently secure a controlling stake in the company…

Texturisation of dehydrated snacks

Issue 4 2016  •  18 August 2016  •  Clara Talens, Food Researcher, / Izaskun Pérez, Senior Researcher / Raquel Rodríguez Senior Researcher, AZTI

The texture of food is mainly perceived in the mouth but also visually, through touch, or even through sound. Regardless of individual texture preferences, certain foods are instinctively associated with certain textures. Conforming to these expectations often determines the product’s acceptability. Well-known examples of food–texture association are aperitifs and snacks of crunchy texture. Such snacks are usually made of dehydrated vegetable products (potatoes, corn, pellets or flour dough, etc.) of low moisture content and aerated appearance acquired during dehydration. The crispness of these products is due to their rigid, dehydrated and porous cellular structure. This structure is a consequence of several factors. Some of the decisive factors are the conditions under which the dehydration and expansion process is conducted and the composition and shape of the original substrate. The final result is mostly determined by the conditioning of the food and its preparation (cutting, moulding, etc.)…

Survey reveals a shift in attitudes towards eating healthier foods

Industry news  •  7 July 2016  •  Victoria White, Digital Content Producer

In the Quorn survey, 81% of respondents said they would be prepared to switch to food ingredients that are high in protein and low in saturated fats…

Lycored to showcase natural ingredient solutions at IFT Expo 2016

Industry news  •  6 July 2016  •  Victoria White, Digital Content Producer

Lycored is to showcase how food manufacturers can use ‘real food’ ingredients to reduce salt in products by more than 60% without comprising on quality…


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