Researchers at DTU have developed a yoghurt bacterium, which can cleave lactose in a cost-effective and sustainable manner. This makes it possible to create natural sweetness in yoghurt with less added sugar. Yoghurt without added sugar is a relatively sour experience. Often fruit or berries are added to improve taste, and sugar or sweeteners are added to increase sweetness. However, consumers are increasingly demanding natural foods with less added sugar. To meet this demand researchers … [Read more...] about New lactic acid bacteria create natural sweetness in yoghurt
Ingredients
Pioneering cultivation program boosts adaptogen sustainability
Nektium is taking steps to secure the long-term sustainability of its Rhodiolife® Rhodiola rosea extract by switching a significant proportion of its raw material sourcing to cultivated plants. The move – an industry first on such a large commercial scale – will reduce reliance on under-pressure wild-grown supplies. Rhodiola rosea is one of the most powerful adaptogens in nature, offering a range of cognitive and sports nutrition benefits. It grows wild in the remote Altai mountains in the … [Read more...] about Pioneering cultivation program boosts adaptogen sustainability
Float Food’s OnlyEg wins Award at World Plant-Based Awards in the US
OnlyEgTM won the “Best Plant-Based Functional Product Award” award for its innovative XL Omelette at the World Plant-Based Expo on 8 September at an event held in New York City. The judging panel considered over 140 entries from 20 countries worldwide across 17 categories and announced the winners during a special ceremony in association with Plant-Based World Expo North America. FoodBev Media’s marketing manager, Dan Bunt, said, “The competition this year was … [Read more...] about Float Food’s OnlyEg wins Award at World Plant-Based Awards in the US
