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Global condiments packaging market has huge growth prospects

The global packaging market is growing by leaps and bounds due to the increasing consumption of convenience-based packaging products, particularly in food products. Condiments are used during the cooking process to enhance the taste and texture of the food. Increasing demand of consumers for new variants in their food options has led to tremendous growth […]


Researchers prove fibre affects autoimmune diseases

It is well known that healthy eating increases our general sense of wellbeing. Researchers at Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU) have now discovered that a fibre-rich diet can have a positive influence on chronic inflammatory joint diseases, leading to stronger bones.


EU regulatory approval of first human milk oligosaccharide ingredient for infant formula

DuPont Nutrition & Health and Inbiose NV celebrate regulatory approval of their first human milk oligosaccharide (HMO) ingredient for infant formula in the European market. Human milk oligosaccharides, complex carbohydrates found in breast milk, are an important breakthrough innovation in infant formula, developing a product with more of the health benefits associated with human milk.


Chemists create tests to detect presence of water- or food-borne bacteria

Borrowing concepts from medical diagnostic devices, Colorado State University chemists have created a simple, cheap set of handheld tests that can detect the presence of many water or food-borne pathogens. If applied in the field, such tests could greatly reduce the number of expensive follow-up tests needed to keep the food supply safe from fecal […]


Simple, naturally healthy ingredients the biggest winners on social media

Social media activity around avocado, almonds and quinoa far outstrips that of activated charcoal, collagen or pea protein – suggesting that consumers are more interested in foods that are easy to understand and naturally healthy, a social media analysis by New Nutrition Business reveals.


McDonald’s set approved science based target to reduce greenhouse gas emissions

McDonald’s has announced it will partner with franchisees and suppliers to reduce greenhouse gas emissions related to McDonald’s restaurants and offices by 36% by 2030 from a 2015 base year in a new strategy to address global climate change. Additionally, McDonald’s commits to a 31% reduction in emissions intensity (per metric ton of food and […]


Publication of a safety and tolerance study for probiotic strains in infants

A team from Madrid University (Spain) has just published a multi-centre randomized, double-blind, placebo-controlled intervention study regarding the safety and tolerance of three of LHS probiotic strains in healthy infants. The strains tested individually are Lactobacillus helveticus Rosell®-52, Bifidobacterium infantis Rosell®-33, Bifidobacterium bifidum Rosell®-71, all part of the ProbioKid® formula, previously shown to help prevent […]


Sugar reduction strategies

Sugar reduction remains a central topic in the media and among consumers and opportunities for reducing sugar intake are taking a number of directions as companies address evolving concerns and demands.