Beverages

If it’s natural, it’s good…but what's natural? A case study in cultured meat, E numbers and plant extracts

If it’s natural, it’s good…but what's natural? A case study in cultured meat, E numbers and plant extracts

If in-vitro meat is to be successful it must be marketed as a natural meat substitute, because the negative perception of synthetic foods are too great to overcome the potential benefits for the environment, say Swiss researchers.

S.cerevisiae is used in baking; the carbon dioxide generated by the fermentation is used as a leavening agent in bread and other baked goods. ©iStock

Synthetic yeast creations pave way for improved food industry applications

©iStock/BrianAJackson

Have your say today: NutraIngredients state of the industry survey

Storming growth for energy, water and tea in functional beverages

Storming growth for energy, water and tea in functional beverages

The enzyme NMNAT2 is significantly reduced in Alzheimer’s, Huntington’s and Parkinson’s diseases. ©iStock/XiXinXing

Caffeine may protect brain against dementia, study shows

Lion Capital take majority stake in UK sports nutrition firm Grenade

Lion Capital take majority stake in UK sports nutrition firm Grenade

© iStock/BrianAJackson

Beating the blues! Berries may boost mood, improve memory

© iStock/areeya_ann

New study supports enhanced bioavailabilty for gammadextrin-curcumin complex

Probiota Insights: Which probiotic formats hold the most exciting future potential?

Probiota Insights: Which probiotic formats hold the most exciting future potential?

It's not just cricket...researchers are increasingly assessing a range of insects for their protein potential.  ©iStock

Whey out? Could cricket protein rival whey as a sports nutrition and functional drinks ingredient?

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