Pharmactive Biotech Products' saffron extract, Affron, is said to be the only saffron extract clinically studied to lower anxiety and reduce stress in adolescents.
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The process is said to use renewable energy and a probiotic production process to convert the elements into a nutrient-rich protein with the same amino acid profile as an animal protein.
Researchers from the Massachusetts Institute of Technology (MIT) have developed a biocompatible polymer that encapsulates nutrients such as iron and vitamin A, preventing them from being degraded during storage or cooking.
As consumers become more health-conscious and the demand for ‘clean-label’ ingredients continues to rise, the food industry is racing to come up with novel technologies to make food safe from spoilage for longer time frames without compromising the quality or flavour of that food. Navneeta Kaul and Paula Hock look…
Planted, which uses technology that can use plant-based ingredients to mimic the fibre structure of various meat types, is to scale-up production.
The researchers used Ohmic heating technology, and have said that the technique produced a “superior quality” of gluten-free bread, which is considered difficult to bake conventionally.
THP has released its fifth Flavour & Trend Forecast for 2020 – an annual report highlighting the latest ingredients, cooking techniques and culinary ideas driving innovation and disruption within the food and beverage industry.
The European investment aims to enable food manufacturers to create calorie-reduced products with improved nutritional profiles.
Olam International Ltd has announced that it has signed a purchase agreement to acquire a 100 percent interest in Californian almond processor and ingredient manufacturer Hughson Nut Inc (HNI).
Cannabis, hemp and CBD experts, Dr Kaveh Kahen and Dr Toby Astill, discuss the analysis process for cannabis edibles, outlining the challenges and solutions available.
Researchers have grown rabbit and cow muscle cells on edible gelatine scaffolds that are said to mimic the texture and consistency of meat.