Ingredients
Learn how to do more with less using well-researched ingredients.
Asia Pacific: Fruit protein back in the spotlight
High-fructose corn syrup and sugar are on the outs with calorie-wary consumers.
As a result, low- and no-calorie alternatives have become popular, and soon,...
Americas: Nuts may have inflammatory effects on humans
In a study of more than 5,000 people, investigators from Brigham and Women’s Hospital have found that greater intake of nuts was associated with...
Americas: Changes in dietary can help US yield more food
A new 'food-print' model that measures the per-person land requirements of different diets suggests that, with dietary changes, the US could feed significantly more...
Europe: Silver consumers more keen toward naturally occurring ingredients
About 80% of 200 UK-based respondents aged 50 years and above said they would be more likely to use a supplement that contained naturally...
Asia Pacific: Fonterra turns dairy waste into fertilizer
New wastewater treatment technology at Fonterra’s Edendale site is turning dairy waste into fertilizer that is helping local pastures flourish.
The site has created...
Americas: US to drive reduced sodium foods, says Visiongain
A 2016 study published by the Centers for Disease Control and Prevention has revealed that more than 90% of children and 89% of adults...
Europe: Seaweed is a promising salt substitute, find researchers
Brown algae could be used as a salt substitute and help to reduce the salt content of industrially processed foods, according to Fraunhofer IVV...
Asia Pacific: Fonterra’s smart tankers benefits community
A partnership between Fonterra Co-operative and New Zealand's Southland District Council to improve management of the roading network has won them an award at...
Americas: Eating butter may not be fatal, find researchers
Butter consumption was only weakly associated with total mortality, not associated with cardiovascular disease, and slightly inversely associated (protective) with diabetes, according to a...
Americas: Rapid, low-temperature process prolongs milk’s shelf life
A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria present, extending by several weeks the shelf life of one...