According to a study conducted by nutrition company Kerry, consumers across all age groups are becoming even more proactive about their health and wellness. This trend, in effect, is influencing purchasing decisions in food and beverage products. Insights can be read in the company’s e-book, "Functional Health Benefits for Every Generation". Markets are expanding to roll out products that are targeting specific life stages and other demographic categories, like gender. In general, immune … [Read more...] about Consumers focus more on proactive health, research shows
nutrition
Agilent Technologies to collaborate with Singapore Institute of Food and Biotechnology Innovation
Agilent Technologies has recently signed a Research Collaboration Agreement with the Singapore Institute of Food and Biotechnology Innovation (SIFIBI). This partnership seeks to develop food research knowledge and advancement, utilising state-of-the art science and technology innovations. SIFIBI is under the country’s Agency for Science, Technology and Research. This collaboration aims to drive innovation in food, nutrition, ingredients and industrial biotechnology. It is also in line with … [Read more...] about Agilent Technologies to collaborate with Singapore Institute of Food and Biotechnology Innovation
Cargill first to commit to remove industrially produced trans-fatty acids
Industrially produced trans-fatty acids (iTFAs) pose a variety of health concerns in the global food supply chain. In a bid to further improve consumer diets across the world, the World Health Organization (WHO) has released a guide, the WHO REPLACE, for governments and various industries, which includes the standard of using a maximum of 2 grams of iTFA per 100 grams of fat/oils by the end of 2023. Cargill is the first to commit to meet WHO’s campaign, taking it a step further by achieving … [Read more...] about Cargill first to commit to remove industrially produced trans-fatty acids
