News & Analysis on Food & Beverage Development & Technology
The Singapore firm behind a brand of low fat and low sugar ice cream is now turning its attention to reducing sugar levels in Asian condiment and sauces.
The Singapore Food Manufacturers' Association (SFMA) has launched a new Sugar Smart Challenge 2020, a year-long project which aims to develop and commercialised reduced sugar or sugar substitute ingredients as well as finished products.
A pilot study from Japan found that astaxanthin supplementation for three months can suppress oxidative stress and improve cardiac function and exercise tolerance in patients suffering from heart failure.