Gavan’s Nutri-Score-friendly butter replacer is ready for EU
The Israeli company will start churning out its butter-like fat replacer in Europe in Spring 2025 – but can the ingredient cut it for use in bakery?
Ingredients
Enriched whey protein supplement improves mild cognitive impairment: BYHEALTH Study
Daily supplementation with whey protein powder rich in milk fat globule membrane (MFGM), taurine and B vitamins may improve cognitive function in older adults with mild cognitive impairment (MCI).
Functional formulations with upcycled acid whey
Acid whey is typically discarded as a waste product from yogurt and cottage cheese production; but it could be better utilized as an ingredient in functional foods and beverages.
LanzaTech’s partnerships accelerate commercialization for proprietary protein production
Biotech company LanzaTech is making strides in global microbial fermentation protein production with the launch of its proprietary LanzaTech Nutritional Protein (LNP), in collaboration with organizations like the US Navy to accelerate commercialization.
Bovaer’s expansion in Asia gathers pace
The dsm-firmenich-produced feed additive is being trialed in several Asian markets: here’s how things stand.
Probiotic strain may increase happiness and reduce stress: Study
Daily supplementation with Lacticaseibacillus rhamnosus HN001 may boost happiness and perceived stress scores over four weeks in moderately to highly stressed participants, according to a new study from Fonterra.
Synbiotic yogurt consumption reduces oxidative stress, a risk factor for developing cancer, diabetes
Consuming the functional dairy product can lower the risk of cell and tissue damage that can later cause chronic and degenerative diseases such as cancer and heart disease.
Methane reduction: China is the next target in dsm-firmenich's Bovaer expansion strategy
Preparations are underway for dsm-firmenich to enter the Chinese dairy market with its methane emissions reducing feed additive.
Sweeteners and their function in food and drink manufacture
The use of sweeteners to reduce calorie content in food and drink is sometimes controversial, but vital to F&B manufacture. What sweeteners are used and what do they do?
Mixed results for hydrolysed milk formulas in allergy prevention among children – meta-analysis
Hydrolysed milk formula may prevent certain allergies but increase risk of wheeze as compared to breast milk, according to a new meta-analysis funded by Huhhot Science & Technology Plan and the National Center of Technology Innovation for Dairy in China.
Psychobiotics power: Higher consumption of prebiotic, probiotic foods associated with less-severe anxiety – Korean study
Findings from a Korean study showed that a higher intake of prebiotic and probiotic foods was significantly associated with lower severity of anxiety symptoms.
OFI unveils first company-wide emissions targets: ‘It’s a stretch, but achievable’
For the first time, OFI is setting a company-wide sustainability strategy, including Scope 1, 2 and 3 emissions targets to achieve by 2030.
Fermented food intake during pregnancy could reduce the risk of neurodevelopment disorders in children – Japanese study
Researchers believe that the consumption of fermented food during pregnancy could reduce the risk of some neurodevelopmental disorders in children.
Protein source and amount matter for muscle building in older men: Study
The quality of the protein supplement matters for muscle preservation in older healthy men when consumed over recommended dietary allowance, according to a new study from McMaster University.
FDA approves Bovaer for use in US dairy cattle
The methane-reducing feed supplement is expected to launch commercially later this year, Elanco Animal Health Inc. has announced.
Whey protein with BCAAs and vit D most effective in supporting muscle mass
Compared to whey protein alone, a combination of whey protein, vitamin D and branched-chain amino acids is more effective in preserving fat free mass (FFM) and muscle strength (MS) in the first month after sleeve gastrectomy, according to new research.
Is this popular ice cream stabilizer safe for use in food?
Commonly used as a stabilizer in the food industry including in ice cream, tara gum is derived from the same plant that the ‘unsafe’ plant protein comes from.
Metabolic complications blunt benefits of probiotics on depression, data suggests
Participants with more severe metabolic conditions benefit less from a probiotic intervention for depression than other participants, flagging the need for more complex and tailored approaches, indicates a study from Poland.
‘The prospects are tantalizing’: Prebiotic fiber can make low-calorie ice cream as creamy as the full-fat stuff
Dietary fiber with functional and clean-label appeal can be a ‘genuine’ fat replacer in low-calorie ice cream, new research has found.
‘Mislabelling and contamination’: Almost 70% of protein products tested in India don’t meet label claims
India’s protein sector is beset with misleading labels and there is also a worrying level toxin and heavy metal contamination, according to a new study, with calls being made for tighter regulatory oversight.
Most global shoppers would spend more for natural, clean label claims
Clean label formulations attract new consumers and increase quality perceptions and purchase intent, according to global consumer research.
Dairy in potatoes? Molecular farming newcomer teaches spuds to act like mammals
Molecular farming newcomer Finally Foods is emerging from stealth mode to produce casein from plants – with the help of AI.
Dairy innovations: IFF shares strategies for developing lactose-free products, low-sugar yogurts
IFF is helping CPG brands tap into whitespace in the dairy category by assisting with the creation of lactose-free dairy products and low-sugar yogurts with its portfolio of ingredients and capabilities, two company executives told FoodNavigator-USA.
Research: Protein to fiber ratio impacts microbial enrichment more than absolute fiber intake
New research suggests that dietary protein and fiber ratio could contribute to the shaping of the microbiome more prominently than the absolute amount of dietary fiber.
Behind FrieslandCampina’s foray into lab made lactoferrin
FrieslandCampina Ingredients is expanding its precision fermentation focus beyond HMOs. But will parents be open to feeding their babies precision fermentation-derived dairy?
Probiotic L. bulgaricus may not help with weight loss but could decrease blood triglyceride levels – new trial
Supplementation with the probiotic L. bulgaricus may not be helpful for losing weight, but it has the potential to decrease blood triglyceride levels, a new trial has reported.
Brands bet on fortification to fill the gaps in plant-based milk innovation
Milk alternatives are the most mature category in alt dairy, but while food brands have largely addressed sensory and functional challenges, nutrition is still lacking.
FrieslandCampina Ingredients launches microencapsulated algae DHA powders
FrieslandCampina Ingredients has launched two algae-based, microencapsulated docosahexaenoic acid (DHA) ingredients to offer manufacturers more options in catering to vegetarian and vegan consumers.
Finding a-whey to improve cognitive support: Hank’s partners with Nutiani for brain boosting spread
Nut butter brand Hank’s partnered with Fonterra’s nutrition brand Nutiani to launch Hank’s Brain Boosting Peanut Butter spread, a functional food containing added protein and supplements to support cognitive function, Rachel Marshall, technical...
Financial results
Olam Group shares rally as ofi delivers solid earnings growth
Agribusiness group Olam has reported a significant improvement in its second-half full-year results and says London listings for ingredients supplier subsidiary ofi is still planned.
Yali Bio develops breast milk compound from yeast for improved infant formula
Yali Bio created a fat called OPO that is naturally found in high concentrations in human breast milk, which opens the potential to improve infant formula and highlights precision fermentation as a “clear technology fit” to produce an ingredient that...
‘Quality over quantity’: Nutrition consumers prioritising value and efficacy – Nutiani data
Consumers coping with rising costs of living are showing a distinct preference for value-for-money products that not only come with an accessible price tag, but are also backed by science and multifunctional, according to latest data from Fonterra-owned...
Flavor and color trends in dairy: Predictions for 2024
We round-up some of the flavor and color trends likely to inject excitement and innovation in dairy food production this year.
RCT supports Morinaga postbiotic’s immune benefits
Daily supplementation with a heat-killed bacterium can activate specific immune cells and help support a healthy immune system, says a new study from Japan.
Ulcer-healing dairy supplement leverages nanotech to squeeze the most of its ‘golden’ ingredient
South Korean brand Castoma says nanotechnology has enabled the company to shrink down the molecules of curcumin and boost its effectiveness against common stomach problems.
How ingredients suppliers manage global struggles: From disrupted supply chains to cost-of-living pressures
As we leave behind a troublesome 2023, we reflect on some of the unforeseen challenges faced by ingredients companies. From supply chain disruptions to cost-of-living pressures, how have suppliers changed tact to meet manufacturers’ demands?
ADM acquires Revela Foods, expands dairy flavor capabilities
Revela's dairy flavor ingredients and solutions will add new capabilities to Archer-Daniels-Midland's existing global dairy and savory flavors portfolio. With Revela’s projected sales of almost $240m in 2023, the acquisition will strengthen ADM’s global...
Peach is 2024’s flavour of the year: Chosen to inspire community, kindness and comfort
It’s expected to be a year of blush – with dsm-firmenich declaring Peach+ as its 12th annual Flavour of the Year, inspired by Pantone’s Colour of the Year, Peach Fuzz.
Vitafoods Asia 2023
Sports and gut health: Fermented whey protein, synbiotic blend could help tackle widespread problems
There is a widespread, unmet demand for products to support gut health among athletes and active lifestyle consumers, with almost nine out of 10 sports people suffering from gut problems.
In the mood for Lactobacillus: Gut bacteria may ward off anxiety and depression
New research in mice shows that maintaining a healthy level of Lactobacillus gut bacteria helps the body manage stress through immune response to support psychological resilience.
Thermogenic supplement plus whey protein increases energy expenditure in active adults
A study on multi-ingredient thermogenic supplements suggests they can help maintain fasted resting energy expenditure (REE) when taken with protein.
Leucine prevents insulin resistance among inactive women
Healthy women who received a high protein diet with a combination of amino acids, leucine, valine and isoleucine, also known as branched-chain amino acids (BCAAs), did not experience insulin resistance after being placed in bed rest, according to...
Dairy protein innovation at FiE 2023: From heat-stable whey to clear protein shakes
As Food Ingredients Europe 2023 took place in Frankfurt, Germany, DairyReporter caught up with Arla Foods Ingredients and FrieslandCampina Ingredients to see how each company is advancing protein innovation.
Dairy compounds promote the survival of B. infantis in the intestine – study
The findings suggest milk phospholipids can be used as a functional ingredient to enhance the effects and survival rates of pro- and postbiotics in the gastrointestinal tract.
Growth Asia Summit 2023
Kick out the cheats: MuscleBlaze gains 10% market share a year after launching whey protein test kits
Indian sports nutrition company MuscleBlaze says its market share in the whey protein powder category had grown by 10 per cent in the past year after launching a test kit that allows consumers and retailers to distinguish between authentic and fake products.
China Double 11 data: Vitamins, probiotics, lactoferrin sales doubled against backdrop of muted spending
Vitamins, probiotics, lactoferrin for infants and toddlers, and over 30 nutrition products saw their transaction value at least doubled in China’s Double 11 shopping festival this year, says JD Health, amid muted consumer spending in the country for the...
Bovine colostrum reduces inflammation markers in footballers
Bovine colostrum (BC) supplementation could strengthen immune system and maintain training continuity in footballers, a new study has concluded.
LBG supplies, pricing ‘stabilized’, IFF claims as in-demand ingredient makes a comeback
Not too long ago, food manufacturers had to contend with challenging supply conditions for locust bean gum (LBG), a key food ingredient, particularly in ice cream manufacture. Today, LBG availability has finally recovered and pricing - normalized, claims...
Protein supplementation improves muscle recovery post orthopedic surgery
Protein supplementation may have beneficial effects on diminishing muscle atrophy in the postoperative period for numerous surgical treatments, according to a review which appeared in Sports Medicine and Health Science.
Fatty acid insights: Is the stage set for a paradigm shift in calf nutrition?
New findings in the science of fatty acids has led to the development of a technology designed to meet calves’ nutritional requirements while also nurturing ruminant health.