The global ingredients specialist has created an online platform to provide its clients with access to the authoritative science behind its ingredients, which it hopes will go a long way to address public health challenges.
Protein-packed Easter eggs, chocolate Valentine’s hearts and advent calendars are previously unseen novelties that will resonate with health-conscious consumers, says UK startup Cocoa Plus.
Exploring the mechanisms controlling acetate formation during cocoa fermentation may help identify the best starter cultures to optimize flavor attributes, according to a team of scientists supported by Nestlé.
Jelly Belly has added protein recovery malt balls to its Sports Beans range as the functional confectionery brand gains distribution in mainstream retail.
Chr Hansen has joined the industrial platform Kluyer Centre for Genomics of Industrial Fermentation and will benefit from early access to research results on gene sequencing of enzyme and culture production strains.
Netherlands-based scientists have reported data for the real-time digestion of fats containing ingredients like vitamin D3, insights that could advance the formulation of foods.
Daily consumption of 40 grams of dark chocolate for two weeks can reduce stress and benefit metabolism and microbial activity in the gut, claims scientists based at the Nestle Research Centre.
Strains of probiotic bacteria can affect metabolism, says a new
study from Nestle and Imperial College London that could help the
development of new probiotic products tailored for individuals.
Calcium from dairy sources, but not supplements, decreased excess
levels of fat in the blood after eating, says research from Denmark
that is yet another twist to the calcium-dairy weight loss debate.
The food industry could shortly be using a new, bio-based approach
to manufacturing mannitol - the minty-tasting sugar alcohol used as
a powdery coating on chewing gum, confectionery and pills - as
scientists report on new method...