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Flavor Trends Worth Noting in 2019

Global ingredients and cuisine, new twists on comfort foods, creative combinations of the natural and the exotic are trends that continue to gain momentum. Some trends have lasted long enough that they’re now considered fundamental changes in the way consumers eat. The penchant for healthful, less-processed foods, including lower-sugar options, stands out as an example, […]

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Whitepaper explores the science behind umami

Whitepaper highlights the nutritional and scientific basis for the emerging umami flavour that is increasingly being incorporated in the Western food and beverage industry. Umami is a flavour which is starting to increase in popularity around the world. The Kerry Health & Nutrition Institute, which provides science-based insights in the area of nutrition, taste, general […]

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“In gut we trust”: ALS slowed by specific gut microbes, mouse study finds

The specific strain, Akkermansia Muciniphila, has also been linked to fighting other diseases. Amyotrophic lateral sclerosis (ALS) – also known as Lou Gehrig’s disease – may be slowed by specific strains of gut microbes, according to researchers at the Weizmann Institute of Science, Israel. An ALS-like disease in mice showed slowed progression after they received […]

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Antimicrobial Protection for the Food & Beverage Processing Industry

Foodborne contamination in food and beverage processing plants results in losses of $10 million per year on average. What’s worse is the 43 million illnesses, 128,000 hospitalizations and 3,000 deaths that occur each year from foodborne contamination. Providing antimicrobial protection on electrical wiring devices, cords, cables and connectors is key to preventing the growth of […]

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Nestlé invests in mitochondrial health ingredient

Dive Brief: Nestlé Health Science is partnering with Switzerland-based science company Amazentis and is taking an equity stake in return for global rights to use the company’s patented Urolithin A technology in foods and beverages, dietary supplements and medical nutrition products. The company described Urolithin A as a metabolite that is naturally produced when consuming […]

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Yeast ingredient reduces acrylamide content by up to 90%

With more consumers, and therefore more companies, seeking to eliminate the presence of acrylamide in food and beverage products due to carcinogenic concerns, two companies have introduced a new yeast ingredient that can help formulators reduce acrylamide content by up to 90%. Flavors and ingredients firm Kerry (Naas, Ireland) has partnered with Renaissance BioScience, a […]

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Has the haze lifted? As cannabis-derivatives get the green light, NPD expansion is set to grow

Cannabis-derivatives, such as hemp and cannabidiol (CBD), have been increasingly cropping up on ingredients lists in the US and elsewhere. A recent ruling, which came as the US Government launched its farm bill in December 2018, alleviates hemp of its illegal status, which is expected to spur further innovation. Part one of this NutritionInsight two-part […]

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Salivary proteins may influence food choices

Saliva contains enzymes that begin the digestion process, and it also helps us to taste food. Scientists recently discovered that proteins in saliva go beyond helping us taste food to actually influencing how the food tastes, which in turn could influence what foods people willingly choose to eat. Proteins released by salivary glands interact with […]

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Cargill & DSM Establish Joint Venture to Bring Steviol Glycosides to Market Faster

Avansya to help food and beverage producers deliver products and brands with significantly reduced calories. As food and beverage producers look to reduce calories in the products they offer to consumers, demand for non-artificial, zero-calorie, great-tasting sweetener options continues to increase. Cargill and Royal DSM have partnered in a new joint venture, Avansya, to produce […]

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Can color-taste associations be changed?

Color can impact the taste of food, and our experiences and expectations can affect how we taste food, according to a study published in Food Quality and Preference. “The color of a beverage can impact how we think it should taste,” said John Hayes, associate professor of food science and director, Sensory Evaluation Center, Penn […]