Unilever and biotech start-up Algenuity have announced a new partnership to delve into the ‘huge’ potential microalgae bring in innovating future foods for Unilever’s plant-based portfolio.
The Thai FDA has approved a health claim for the effect of Sensus’ chicory root fibre to increase bifidobacteria in the intestine.
Lacprodan HYDRO.Rebuild is a 100% hydrolysed whey protein that reportedly offers highly accessible content of branched-chain amino acids and essential amino acids such as leucine, which are important for muscle synthesis in seniors.
The carob fruit can help attenuate cardiometabolic alterations in Metabolic Syndrome.
The IFST said it realised a need for clear guidance on food, food safety and food business operations affected by the pandemic.
Researchers have found that freeze drying technology could result in better-tasting ice cream which melts at a slower rate – offering food processors new opportunities.
London Stansted airport has teamed up with luxury food outlet Not Always Caviar and leading food expert Professor Barry C. Smith, to create a sandwich designed with flavours that are enhanced at altitude.