Food & Beverage

In a recent letter to FDA, Senator Edward J. Markey (D-MA) proposes a new labeling requirement for ingredients that are self-determined as GRAS without FDA review.

Researchers in Europe have developed a prototype for bioplastic juice packaging developed from the organic material found in wastewater from the juice industry.

The new NutraT line of drink powders from Frutarom Health are sourced from olive, artichokes, citrus, and lemon balm.

Toyo Rice Corporation is introducing new brown and white rice to the U.S. market.

Alter Eco’s new Gone4Good plant-based pouches are designed to decompose within three to six months.

Now may be the time for European food manufacturers to lock into a long-term pricing deal for dairy ingredients, Greenfields Ireland advises.

Steviva now offers powdered sweeteners in particle sizes ranging from 30 to 230 mesh.

The new Plant Based Foods Association intends to increase visibility of plant-based foods and eliminate policies that put them at a disadvantage to meat and dairy products.

The product from Newtricious, made from a patented formulation of egg yolk and dairy, contains lutein, zeaxanthin, and omega-3 DHA.

Biocatalysts says its Depol 40L enzyme can more than double vanilla yields.

Prinova will distribute Lycored’s lycopene- and beta-carotene-based colors in the United States and Canada.

FDA has issued a “letter of no objection” to World Food Processing for its PurisPea un-hydrolyzed and hydrolyzed pea protein.

The plant-based Veggan is designed to work as a 1:1 replacement for eggs in baking applications.

The new ingredient from Salt of the Earth combines sea salt, tomato concentrate, mushroom, and seaweed extracts.

New consumer research from DuPont Nutrition & Health suggests consumers prefer the flavor of high-protein beverages formulated with both dairy and soy proteins.

The Royal Society for Public Health (U.K.) proposes new food-labeling symbols that show how many minutes of physical exercise are equivalent to the calories contained in food products.

Health Canada has approved Ingredion's type-2 quillaja extract for use as an emulsifying agent in a variety of food and beverage applications.

Probi has acquired a license for two probiotics strains from Swedish biotech company Probac for use in functional foods and dairy products especially.

Coconut oil’s sales are surging thanks to its appeal as a healthier replacement for butter.

Which healthy trends are dominating in nutrition bars?

Tiredness, stress, and heart disease ranked among some of the top health concern priorities for consumers, according to new research from DuPont Nutrition & Health.

OatPure gluten-free oats are now available across North America after first launching in Europe in 2014.

The name change reflects the company’s focus on being a “next-generation food, nutrition, and specialty ingredients company that harnesses the power of algae.”

A new report from Mintel suggests consumers are open to trying new and different beverages, but some are also overwhelmed by the many options on the market.

The new phosphatidylserine and phosphatidic acids were developed for functional beverages in collaboration with 3i Solutions.

Follow Your Heart says its new VeganEgg is the “first of its kind to scramble, bake, and cook just like a chicken egg.”

Rembrandt Foods is betting on its two egg-white protein ingredients to capture a slice of the protein, sports, and overall nutrition markets.

Formulators are increasingly interested in combining enzymes with probiotics, but what are the challenges?

Healthier meat, plant-based protein, and beverages dominated among top nutrition and health and wellness transactions in 2015, reports Nutrition Capital Network.