The low-calorie noodles are made with plant-based ingredients, and are also high in dietary fibre, while preserving a similar taste and texture to the yellow noodles commonly consumed by Asians. Hafnium Ventures and the Agency for Science, Technology and Research (A*STAR) have entered an exclusive license agreement, enabling the commercialisation[Read More…]
Nutrition
ADM announces the opening of a new extrusion facility in Serbia
The facility is set up to produce non-GMO soy proteins, which is a highly sought-after assertion not only in Europe, but around the world. Globally, 75% of consumers look for non-GMO claims on protein content. ADM, a global leader in human and animal nutrition, announces the opening of a new[Read More…]
Fong-Ding Food Company Produces Tapioca Balls to Meet Worldwide Bubble Tea Demands
Fong Ding Enterprise, presents their innovative chewy boba, made from natural and locally sourced raw material to ensure food safety and quality, gearing up to meet the rising demand of bubble tea worldwide. The Bubble tea trend is on a continuous rise throughout the world and though the trend started[Read More…]
Equinom, AGT Foods collaborate to create plant-based protein ingredients
Equinom and AGT Foods reached an agreement to accelerate the development, validation and commercialization of co-branded functional ingredients produced from Equinom ultra-high protein yellow pea varieties. Equinom, the food tech company on a mission to cultivate better food from the ground up, and AGT Food and Ingredients Inc. (AGT), one[Read More…]
Nestlé Discover New Technologies for Animal-Free Dairy Proteins
Company is testing technologies for animal-free dairy proteins through its recently inaugurated U.S. R+D Accelerator. The accelerator is focused on identifying opportunities and aims to bring highly differentiated product concepts to the market in only six months. Nestlé announced that it is exploring emerging technologies for the development of animal-free dairy protein-based products. This[Read More…]
NewFish with Sophie’s Bionutrients to Accelerate Innovation in Microalgae
This collaboration will span global value chains, including shared research and development, co-development of microalgae strains, ingredients supply for manufacturing, and commercializing new food and alternative dairy solutions. Sophie’s Bionutrients and NewFish®, two pioneers in the field of microalgae protein fermentation, with the support of New Zealand-based marine research powerhouse, Cawthron[Read More…]
Yili bags two prestigious awards at the IDF World Dairy Summit 2022
Yili was the only dairy producer in the world to receive two innovation awards. The “2022 World Dairy Summit” hosted by the International Dairy Federation (IDF) was held in New Delhi, India. Zhang Jianqiu, Senior Executive President of Yili Group, as the only representative of a dairy enterprise in China, was[Read More…]
Azelis expands its Food & Nutrition presence in Africa
Azelis announces the opening of two new Food & Nutrition (F&N) application laboratories in Africa, will focus on dairy, fruit preparations, baking, and beverages Azelis, an innovation service provider in the specialty chemicals and food ingredients industry, is proud to announce the opening of two new Food & Nutrition (F&N) application laboratories[Read More…]
Australia uncovers links between diet, gut health and immunity
Research finds a high-protein diet changes the gut microbiota A pre-clinical study from the University of Sydney, Australia has found that a high-protein diet can change the microbiota of the gut, triggering an immune response. Researchers say the study takes us a step closer to understanding the way diet impacts[Read More…]
Australia suggests clinical focus on both physical activity & dietary guidelines
Study confirms the importance of both physical activity and quality diet in all-cause and cause-specific mortality New research has found that high levels of physical activity do not counteract the detrimental effects of a poor diet on mortality risk. The University of Sydney, Australia led study found participants who had[Read More…]
