Inside BENEO’s new pulse plant: pioneering sustainable protein from faba beans
Focusing on texture and maintaining a soft, fluffy and resilient eating experience throughout shelf-life Since 1990, the use of Novamyl in baking has contributed to saving more than 80 billion loaves of bread from being
Since consumers are increasingly searching for drinks that aid hydration In an endeavour to provide nature’s best refreshment in a bottle, B Natural Juices & Beverages, a brand owned ITC, has introduced packaged Tender Coconut
Forging a path for better health and wellness in food and beverages Global sweetness and flavour innovator, US-based Sweegen has announced the launch of Sweetensify Flavours, its newest flavour tool for food and beverage producers
To help inform patients and their caregivers on diet and diabetes management High consumption of sugar-sweetened beverages (SSBs) was associated with an elevated risk of premature death and incidence of cardiovascular disease (CVD) among people
Each frozen entrée contains 400 calories or less, a serving of vegetables, and zero grams of added sugar To support people managing blood sugar levels, Nestlé has developed a line of tasty, nutritious Lean Cuisine Balance Bowls.
Brain unconsciously learns to prefer high-fat snacks Researchers at the Max Planck Institute for Metabolism Research in Cologne, in collaboration with Yale University, have now shown that foods with a high fat and sugar content
Bagrry’s Organic Wild Honey is harvested through an ethical & sustainable process without harming bees or nature, in compliance with Good Beekeeping Practices Bagrrys India, a New Delhi-based breakfast cereals & health food brand, has
Expanding its R&D and manufacturing facility to introduce next gen gummies New Delhi-based contract development and manufacturing organisation (CDMO) Akums Drugs and Pharmaceutical has announced entry into the nutraceutical gummies segment with a series of
Anthocyanins in plants have properties that reduce the risk of type 2 diabetes The red, purple and blue pigments in fruits, vegetables, and tubers called anthocyanins can reduce the risk of diabetes by affecting energy
Research reveals that one can find high fructose levels in the brains of people with Alzheimer's An ancient human foraging instinct, fuelled by fructose production in the brain, may hold clues to the development and