Health-conscious consumers enables rise in the probiotic yoghurt market
20 May 2019 | By New Food Magazine
Probiotic yoghurt sales closed in on US$ 20 billion in 2018 and they are likely to increase at a healthy pace over the coming years.
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Health & Nutrition
Innovation in the dehydrated vegetables market enables growth
20 May 2019 | By New Food Magazine
A growing global demand for processed and convenience food is pushing food producers to innovate in terms of their product offerings.
The freedom to elevate the craft in your beer
17 May 2019 | By ANDRITZ Separation
Can a clarifier give you the freedom and flavor to elevate the craft in your beer? Ask your separation specialist!
Create revenue from animal byproducts
16 May 2019 | By ANDRITZ Separation
How can technology create new revenue from animal byproducts? Ask your separation specialist!
Algae supplements sales soar due to demand for nutritional supplements
8 May 2019 | By New Food Magazine
Worldwide sales of algae supplements are estimated to surpass 4300 tons in 2019, recording a 6% year-on-year growth over 2018.
Sales of probiotic yoghurt have increased and will continue to grow
7 May 2019 | By New Food Magazine
New research has shown that probiotic yoghurt sales closed in on US$ 20 billion in 2018 and sales are likely to increase over the coming years.
Demand and revenue growth for oral clinical nutrition supplements
7 May 2019 | By New Food Magazine
According to a new research study, demand for oral clinical nutrition supplements continues to surge, with global revenues set to witness growth in 2019.
Poster: Real-time detection of E. coli O157:H7 and Salmonella in Raw Milk using the BAX® System
2 May 2019 | By Hygiena
The trend of consuming more natural foods such as raw milk has been on the rise for its perceived health benefits and enhanced nutritional qualities. However, natural foods are not necessarily safer.
‘Confusing’ labelling misleading consumers on honey and syrups
2 May 2019 | By New Food Magazine
New data has found that honey can be up to 86% free sugars (i.e. any sugars added to food or drink derived from fruit juice, honeys or syrups) while maple syrup can be made of 88% free sugars.
Prebiotic chicory root fibre maintains microbiota balance in children
2 May 2019 | By New Food Magazine
A new study has demonstrated that daily consumption of chicory root fibre in children aged three to six years can keep the level of bifidobacteria higher and more stable, event during antibiotic treatment.
Coconut milk products to benefit from a steady uptake by the healthy bakery sector
30 April 2019 | By New Food Magazine
The global coconut milk products market is projected to record a CAGR of over 7% during 2018-2028, reaching an anticipated revenue of over US$ 500 million by the end of forecast period.
Brochure: The right ingredients for your success
29 April 2019 | By ANDRITZ Separation
Whether you are looking for a particular separator, clarifier, decanter, filter press, or dryer, we offer a range of solutions and services.
Whitepaper: Low Chlorate Disinfection
26 April 2019 | By ProMinent GmbH
Increased levels of chlorate in different foodstuffs and drinks, a chemical that can be harmful to the health, are forcing the industry to rethink.
Sugars from human milk – a secret weapon against allergies?
24 April 2019 | By Claudia M Hüther-Franken (on behalf of Jennewein Biotechnologie)
Jennewein Biotechnologie discusses the importance of human milk oligosaccharides (HMOs) in reducing the likelihood of children developing allergies.
Meat In-Depth Focus 2019
23 April 2019 | By New Food
This In-Depth Focus looks at the scientific research that could revolutionise the UK's 10-Day rule on shelf life and the future of Finnebrogue.
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