dsm-firmenich, the leading innovator in health, nutrition, and beauty, announced that two of its human milk oligosaccharide (HMO) ingredients had been approved as fortifiers for infant nutrition in China. This approval is a significant milestone as it will create new opportunities for innovation in the field of early-life nutrition and make the unique benefits of HMOs accessible to infants and young children in China. The only two approved HMO ingredients in the Chinese market The … [Read more...] about dsm-firmenich achieves regulatory clearance in China for two HMO ingredients for early-life nutrition
healthy ingredients
Not just for vegans: Plant protein has broken into the mainstream, new research shows
Plant protein powder is no longer exclusive to vegans and athletes, with significant numbers of mainstream consumers now shopping the category, according to new research commissioned by MycoTechnology, Inc., the mushroom mycelial fermentation specialist. The survey of 725 plant protein powder users, carried out by Brightfield Group in Q1 2023, found that just 17 percent of them identified as vegan. Furthermore, 38 percent of the respondents in the survey who declared that they purchase only … [Read more...] about Not just for vegans: Plant protein has broken into the mainstream, new research shows
The 9th A.A. Taste Awards winners announced, marking the rise of less additive and sustainable food as a dominant trend in Asia
One of the world's four major culinary awards, the A.A. Taste Awards, recently announced the winners of its ninth edition. Despite the gradual fading of the pandemic, consumer emphasis on health issues has continued to grow, driving more brands to develop delicious foods that are minimally processed. In order to further promote the industry's commitment to sustainability and health, the A.A. Taste Awards has added a new category, BEST 100, starting from the ninth edition. This category focuses … [Read more...] about The 9th A.A. Taste Awards winners announced, marking the rise of less additive and sustainable food as a dominant trend in Asia
