Sales of tea in the US continue to climb steadily, thanks in part to a big push from interest in specialty tea – especially by millennials, according to the Tea Association of America.
The introduction by NoorVitamins of a Halal-certified fish oil is another step in the company’s dominance of the category. But CEO Mohammed Issa says the company’s goals are bigger, to broaden the certification’s purity message to the general public.
To benefit older adults who are at a high risk of protein-energy malnutrition, scientists from the University of Georgia developed a peanut-based beverage supplement and compared its nutritional and microbiological qualities with commercial products.
Food and drink product launches with seaweed flavours, including kombu, nori, and wakame, grew by 147% in Europe between 2011 and 2015, according to latest figures.
The clarified butter known as ghee is a staple in South Asian households and its diaspora. Raquel Tavares Gunsagar wanted to bring a new twist to the ancient ingredient by adding flavors.
America is in the middle of a “home cooking revolution” with more people cooking in their kitchens more often than in the recent past as a way to eat healthier and more affordably, but also as a form of entertainment and adventure, says a senior editor...
In the world’s first study of its kind, researchers at the Queensland University of Technology believe that anti-smoking drugs could be used reverse a global trend towards excess sugar consumption.
Australia has flown 1,400 specially-reared Suffolk sheep to China as part of a breeding program geared up to stimulate the genetic development of China’s growing livestock.
Supplementation with a standardized elderberry extract may reduce the duration and symptoms of the common cold for air travelers, report scientists from Griffith University in Australia.
New Zealand ingredients supplier Embria Health Sciences has announced the launch of the world’s first throat lozenge formulated with EpiCor yeast fermentate.
2015 was a difficult year for some in the embryonic edible insect ingredients business, with Big Cricket Farms suspending activities due to water supply problems and All Things Bugs facing significant challenges. However, Ontario, Canada-based Entomo...
Sales of Ashwagandha are booming as the pressures of modern life push consumers to seek out natural solutions to problems like stress, leading suppliers tell NutraIngredients-USA. But what’s next for this Ayurvedic herb?
Disillusionment with allopathic medicine among Americans is driving interest in Ayurveda and other herbal supplements, says Amy Keller, Director of Education and Training at Organic India.
Australia’s leading chocolate companies such as Mondelēz, Nestlé, Mars and Lindt have all pledged to source only “sustainable” cocoa for domestically manufactured goods, says the Australian Industry Group.
Ayurvedic principles and ingredients are increasingly accepted in North America among product formulators. But a tension exists: Are these best used in concentrated forms and in isolation or in their traditional matrices?
A new range of beverages based on eucheuma are being readied for launch following a collaboration between food scientists from the National University of Singapore and a local food manufacturer.
Edible insects are set for mainstream manufacturing success, as their US popularity is repeated on this side of the Atlantic, according to speakers at Food Manufacture’s innovation conference – New Frontiers in Food and Drink.
Thrive Probiotics is bringing a message of diversity to the probiotics sphere. It’s necessary, the company believes, to increase the number of species in the gut for maximum health.
Japanese researchers have devised a method to make one of the sweetest natural sweeteners even sweeter in a development that will be seen as a breakthrough at a time when consumers are moving away from sugar.
By Dr Wendan Wang, associate scientist at Burdock Group Consultants
The regulation of GMOs in Taiwan is a complex story, as is the case worldwide, and the interplay of politics, science and business behind the scenes constantly modulates legislation, research and trade activities on the surface.
We’re just scratching the surface when it comes to unlocking the potential of fermented foods in the US market, says the new CEO of Farmhouse Culture, a Portland-based firm specializing in fresh organic sauerkraut and novel savory fermented beverages.
A recipe for making bread that could help diabetics better control blood glucose has been developed by food scientists from the National University of Singapore.
China’s top regulator for food safety has said overuse of antibiotics is a “prominent problem” for the country’s meat industry and has called for agriculture and meat processors to do more to reduce traces of antibiotics.
Researchers found that 40 healthy elderly subjects who drank star fruit juice daily for four weeks showed lowered secretion of pathological cytokines and increased ability for 6-minute walks.
The EU has further expanded its protection of artisanal foods beyond Europe’s borders as it granted protected geographical indications to Cambodian Kampot pepper and a type of Turkish fig last week.
Rice scientists have made a “breakthrough” in genetic crop development through a process of biofortification to increase iron and zinc levels in rice. Their discovery, the researchers say, will have a significant impact on the global fight against human...
Anchor Finely Filtered Milk, with a new microfiltration technology to extend shelf life by 40%, has been introduced in the Australian state of Victoria.
Part two in our series looking at the Australian prawn sector
