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Americas: Health Canada approves claims for natural extracts

Health Canada has issued approvals to Monteloeder for the use of eight health claims relating to two of its botanical ingredients. The authority has passed...

Asia Pacific: GNT releases micronized powders

The GNT Group markets a micronized powder range based on Colouring Foods under its Exberry brand. The new product range is designed to give...

Europe: Clean eating, natural processing are key trends in 2016, says analyst

The 'clean eating' trend has inspired a back to basics approach in product development and is an overarching theme in Innova Market Insights' Top...

World: Plant-based water sales set to double by 2020

Global sales of alternative waters increased by 21% in 2016 to more than US$2.7 billion, finds a Zenith Global report. Volume has been driven by...

Growing of fresh produce at home automatically

Purdue University students who developed an automated device to grow vegetables in homes have started a company to commercialize their technology and develop an...

World: Consumers confirm choice on going natural

Consumers are more conscientious about food and beverage labels and look for green product features that directly influence themselves and their families, according to...

Europe: 25% of F&B products in Germany don organic claims

A quarter of all food and drink products launched in Germany in 2016 carried organic claim, the highest percentage globally, according to research from...

Europe: Algatech joins €1200M initiative

Israel's Algatechnologies joins the FoodConnects consortium as the winner of a pan-European competition on the Food4Future call. This Knowledge and Innovation Community (KIC) has broad...

Africa: Nespresso helps rebuild South Sudan’s coffee industry

Despite the ongoing conflict, South Sudanese coffee farmers are making progress in reviving the country's coffee industry. The resulting Nespresso limited edition Grand...

Americas: Mushrooms add flavor, boosts nutrition in meat, finds study

A new study from the Culinary Institute of America and University of California-Davis, published in the Journal of Food Science, explored the flavor-enhancing properties...
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