Japanese study reveals major fiber shortfalls amid emerging reformulation opportunities
A new study analyzing the diets of nearly 5,000 Japanese adults reveals significant gaps in fiber and vitamin A intake — two nutrients closely linked to the risk of chronic disease and long-term...
Brazilian study taps CO₂ tech to preserve hop flavors and boost beer quality
Scientists in Brazil have used supercritical extraction with carbon dioxide (CO₂), a technology that “efficiently” extracts aromatic and bioactive compounds from hops — the ingredient responsible for...
Fi Europe 2025 live: Inside Biospringer by Lesaffre’s upgrade to flavor, fermentation & formulation
Biospringer by Lesaffre is spotlighting its developments in yeast-based ingredients, fermentation-derived solutions, and sustainability-oriented offerings at the Fi Europe 2025 trade show in Paris,...
Fi Europe 2025 live: Arla Foods Ingredients advances high-protein innovation with dairy and whey protein...
Arla Foods Ingredients (AFI) is advancing high-protein innovation with its milk and whey protein ingredients — showcasing five new concepts that combine taste, functional nutrition, and novelty at...
FrieslandCampina to boost US market presence with Wisconsin Whey Protein acquisition
FrieslandCampina is strengthening its global protein position with the planned acquisition of Wisconsin Whey Protein, a US-based producer of whey protein isolate. The strategic move will enable the...
Fi Europe 2025 live: ADM spotlights functional ingredients and plant-based proteins amid wellness boom
At the ongoing Fi Europe 2025 in Paris (Dec 2-4), ADM is highlighting its latest microbiome solutions and functional ingredients, designed to meet the growing demand for health-driven innovations in...
Study links soybean oil to weight gain amid rising US consumption
Scientists have discovered that soybean oil — whose consumption in the US has increased fivefold in the past century — triggers weight gain in mice through liver-derived molecules called “oxylipins.”...
Fermented proteins: Nosh.bio on cost, performance and hybrid meat potential
Germany-based Nosh.bio leverages Koji mycelium, a type of mycoprotein, to produce minimally processed proteins suited for vegan and hybrid applications. From improving texture and nutrition to...
