Digestive health is an important facet of overall health and wellness and contemporary lifestyles are unfortunately causing increasing digestion health problems for consumers. A Datamonitor source stated that “by 2012 over two million Americans and Europeans will suffer from gut health problems”. When aware of this, consumers are looking for a more balanced diet with foods from each of the different major food groups.
Green Top Snacks Ltd., UK, a leading producer of the popular Pork Scratchings snack line has been able to naturally extend shelf life up to 50 percent and maintain low oxidation levels for its frying oil by reducing free fatty acid formation with INOLENS® 4, a natural rosemary extract formulation. INOLENS® 4 offers beneficial antirancidity protection for edible and frying fats and oils, leading to longer shelf life and considerable savings.
Probiotics were first conceptualised by the Nobel Prize winning Russian scientist Elie Metchnikoff at the turn of the 20th century. He believed that the fermenting bacillus (now called Lactobacillus) contained in the fermented milk products consumed by Bulgarian peasants positively influenced the micro-flora of the colon and decreased toxemia.
The global megatrends of health and wellness in the food market have also emerged as a driving force of innovation in the bakery industry. Consumers have become more aware of ingredients and show a growing interest both in traditional and new, yet natural, safe and sustainable ingredients. There is an increasing demand for bakery that meets low-fat, low-sugar diets without compromising exciting tastes to please consumers’ palates and satisfy their sweet desires.
Public awareness of the importance of dietary fibre intake has been growing steadily in recent years. Although a vast majority of the world’s population is still not meeting their daily fibre requirement, many consumers are already actively demanding convenient food and drinks that carry dietary fibres.
By Shashi B Mishra Lactose is a simple sugar present in milk, and a major component of whey. It is a disaccharide containing Glucose and Galactose units. Its IUPAC name is ?-D-galactopyranosyl-(1?4)-D-glucose. The name came from ‘lac’ a Latin word that means milk and ‘ose’ for ‘sugar’. Several million tons
Products promoted as gluten free accounted for 10 percent of total global food and drink launched in the year to April 2015, according to Innova Market Insights. Adrian Short, director of leading British-owned clean label ingredient specialist Ulrick & Short Ltd, explains how certain consumer buying trends have developed –
Consumers in the 21st century are demanding nutraceuticals/functional foods that are not only safe and nutritious, but also with enhanced bioefficacy to ensure health, well-being and healthy aging. This challenging task can be met with the emergence of dietary compounds known as nutraceuticals (vitamins, probiotics, bioactives, antioxidants, bioflavonoids etc.). Nutraceutical
Demand for meat substitute products is experiencing an unbelievable boom. This increase is not just the result of the growing purchasing power of Vegans and Vegetarians (V&V). No, there are now also a large number of flexitarians who are consciously reducing their meat consumption for a variety of reasons. These