Sustainable Foods Summit North America

06 Sep 2024 --- This week in nutrition news, the UN’s World Food Programme (WFP) received a significant contribution from the Japanese government to help provide school meals to students in... Read More

06 Sep 2024 --- Industry experts predict that consumer interest in natural ingredients is here to stay. Lycored, Pharmactive, CarobWay and Ayana Bio tell us that a growing understanding of... Read More

26 Aug 2024 --- An international research team has cultivated photosynthetically controlled spirulina (Arthrospira platensis) and produced carbon–neutral biomass containing biologically... Read More

21 Aug 2024 --- Ingredient developer IFF is working to expand its range of weight management solutions to meet an expanding market interest and growing potential consumer base. Nutrition Insight... Read More

21 Aug 2024 --- Regular consumption of meat is associated with a higher risk of type 2 diabetes, according to a data analysis on close to 1.97 million people worldwide. Researchers reveal a 15%... Read More

16 Aug 2024 --- As consumers seek better-for-you products in tasty formats, Gelita’s Soluform ingredient can help increase protein while reducing sugar. The gelatin solution helps replace the bulking qualities of sugar and can be used with or without sweeteners. Angie Rimel, marketing communications manager at the company, explains how the solution imparts gelatin's signature texture and flavor release that consumers know and love in gummies. 

13 Aug 2024 --- At IFT First 2024 in Chicago, US, Nuseed Nutritional presented the first plant-based source of omega-3s to include DHA, EPA and ALA. Traditionally, DHA and EPA have only been available from marine sources, such as fish and algae. Katrina Benedicto, marketing and sustainability director at Nuseed Nutritional, tells us this innovation can help overcome some important global challenges.

05 Aug 2024 --- Dutch start-up Vivici has introduced its beta-lactoglobulin whey protein produced via precision fermentation. Beta-lactoglobulin is the most common whey protein in cow’s milk and boasts unique nutritional and functional advantages, in addition to being more sustainably produced. Stephan van Sint Fiet, CEO of Vivici, explains how the ingredient’s higher leucine and branched-chain amino acid content can deliver more value to consumers in the US.

10 Jul 2024 --- We catch up with Dr. Wookyung Chung, the VP and head of Food R&D at Samyang at the company’s headquarters in Seoul, South Korea. Dr. Chung details the company’s latest innovations, speaks to the trends and consumer demands impacting the industry and offers a glimpse into Samyang’s future focuses.

25 Jun 2024 --- Andrea Zangara, the head of scientific communication and medical affairs at Euromed, highlights how cutting-edge science, tradition and commitment to sustainability drive innovation at the company. He details new clinical research on Euromed’s cucumber and spinach extracts, which both support healthy aging — improving joint and muscle health. In the future, Euromed will expand its Mediterranean portfolio, prioritizing weight management, sleep and cognitive function.