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Learn how to do more with less using well-researched ingredients.

Europe: Investing in the baby food market, DMK walks the talk

DMK Group has converted the former DMK dairy plant in Str├╝ckhausen in Wesermarsch, Germany, into a baby food production facility.

Europe: Researchers to extract protein from grass for human consumption

In a project headed by DTU Food, researchers and companies are working together to find a profitable way to extract protein from grass and...

Asia Pacific: More Chinese are shunning salt, report

With families in China coming together to feast during the Lunar New Year (5th February) celebrations, a Mintel report reveals that Chinese consumers are...

Asia Pacific: Room for milk products to grow in India, report

While seven in 10 (71%) Indians have used milk at least on one occasion in from March to May 2018, only 59% associate milk...

Asia Pacific: Malaysian companies to create low GI flatbread

Holista CollTech and Bursa Malaysia-listed Kawan Food Berhad (Kawan Food) will produce healthy Asian flatbreads, including roti canai, roti and chappati, for local and...

Americas: Researchers make more stevia using yeast

A report in American Chemical Society's Synthetic Biology describes a way to prepare large quantities of stevia using yeast, which would cut out the...

Asia Pacific: Bangkok to hold alternative protein summit

Organized by the Centre for Management Technology, the 2nd Food Proteins Asia (January 22-23, 2019) in Bangkok, Thailand will highlight the shift towards alternative...

Europe: Consumers still like things sweet, report

Across the 10 highest consuming nations for both sugar confectionery and gum, consumption is increasing, with compound annual growth rates ranging from 0.5 percent...

Americas: Dairy fat consumption linked to lower risk of type 2 diabetes, study

Higher levels of biomarkers of dairy fat consumption are associated with lower risk of developing type 2 diabetes, according to new research published recently...

Asia Pacific: Making a nutritious beverage out of soy pulp waste

Associate professor Liu Shao Quan and doctoral student Vong Weng Chan from the NUS Food Science and Technology Programme have devised a cocktail of...
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