Fi Asia Thailand 2025: Ingredion’s multilayered texture and health ingredients for Asian F&B

Ingredion will feature its range of texture and healthful solutions for Asian consumers’ evolving preferences at Fi Asia Thailand 2025 (September 17–19) in Bangkok, Thailand. The specialist is...

Pureis’ lab-grown CBD nears full UK Novel Food authorization after safety review

Following a rigorous safety evaluation, Pureis’ lab-grown Ultra Pure CBD (cannabidiol) is now in the final stage of becoming a fully authorized novel food in the UK. The company has progressed to the...

Exercise and diet: Protections against mortality from alcohol-related liver damage

Healthy eating and increased levels of physical activity “significantly lower” the risk of mortality from an alcohol-damaged liver, according to new research based on a large multi-ethnic US...

Milk Bar’s new dessert menu pairs cakes and cookies with Premier Protein shakes

Milk Bar has partnered with Premier Protein to offer new protein-packed menu items. Known for its viral cereal milk ice cream, birthday cake truffles, and compost cookies, the US-based dessert and...

Brain cell research flags erythritol food additive may raise risk of stroke

New research reveals that the popular sugar substitute erythritol may affect brain cells in numerous ways that can raise the risk of stroke. The food additive is found across numerous low calorie...

Japanese research uncovers age and gender influences on dietary patterns

A recent study in Japan has shed new light on dietary patterns among young and middle-aged Japanese individuals. The findings provide insights for personalized nutrition that addresses individual...

Nutrition and public health groups advocate for stronger US FOP food labels

A coalition of 28 consumer, public health, and nutrition groups, along with 12 academic researchers, have submitted joint comments to the US FDA regarding its front-of-pack (FOP) nutrition labeling...

Novonesis and 21st.Bio to scale cow-free, precision-fermented alpha-lactalbumin

Technology partner 21st.Bio has launched a new development program for animal-free bovine alpha-lactalbumin (α-lac) made using precision fermentation with an exclusive license for the high-yield...