by Frédérique Respondek, phD and Katia Merten-Lenz (for the regulatory content) Probiotics are defined as ‘Live microorganisms which when administered in adequate amounts confer a health benefit on the host’[1]. One of the key hurdle to use probiotics in food..
by Raphaelle O'CONNOR, PhD When we think of superfoods, we tend to think of exotic, novel-sounding ingredients as being better than the common products that are readily available such as broccoli, berries, beetroot or oats. This article will focus on..
By Raphaelle O'CONNOR Throughout this period of time where we are all dealing with the Coronavirus pandemic globally, I thought it would be a good time to write this article and share my thoughts on how we can best support..
by Leila Falcao Global clean label ingredient market is expected to value USD 47.50 billion by 2023, registering a CAGR of 6.8%. Mainly those which are obtained by minimal process, have simpler ingredient composition and can be claimed natural on the..
by Leila FALCAO, PhD. Thanks to their technological applications (colourings, sweeteners, acidity regulators, antioxidants, flavours, preservatives, etc.), natural ingredients are essential in the production of innovative products, in the agri-food, well-being and cosmetics sectors. Success Rate of New Products Development..
by Raphaelle O'CONNOR, PhD. With a fundamental shift in consumer attitudes and behaviour, R&D approaches have evolved over the years to meet the growing demand for nutritious, affordable and convenient foods. Food-Tech is accelerating this phenomenon by revealing consumer unexpected..