Items Tagged with 'food science and technology'

A new clinical study found that Pharmactive's Affron saffron extract improved mood, sleep-related outcomes and self-esteem in menopausal and post-menopausal women after 12 weeks of supplementation. The findings highlight growing opportunities for food and supplement developers targeting emotional well-being and healthy aging.

GRA Nutra has introduced AuraBC, a fermentation-derived natural beta-carotene colorant designed for beverages, gummies and other food applications. The clean-label ingredient aims to help manufacturers replace synthetic dyes with a more sustainable, scalable alternative.

In the not-so-distant past, organic product developers concerned themselves chiefly with proper sourcing of organic ingredients from organic farmers. 

LUMI Set was developed by Corbion’s formulation scientists to support the texture, stability, and application performance bakers depend on in water-based icings.

Products labeled both "wild harvested" and "organic" may seem contradictory, but USDA rules allow uncultivated crops to earn certification under strict harvesting and land-management requirements. From organic allulose and maple syrup to Amazonian superfruits and wild botanicals, brands are finding new ways to bring certified organic ingredients to market.

Consumers increasingly say they want less sugar and sodium, but taste remains a critical barrier to adoption. Advances in natural sweeteners, fermentation-derived ingredients and flavor-enhancement technologies are helping formulators balance health goals with sensory appeal.

As keynote speaker at NJ FoodTech 2026, BlueNalu Founder, President & CEO Lou Cooperhouse will explore how food companies can build durable value propositions in an increasingly competitive marketplace. In an interview with Prepared Foods, Cooperhouse said today's investors prioritize operational discipline, scalability and profitability, while long-term success depends on treating the company—not just the product—as the value proposition.

T. Hasegawa USA introduced HASEMILK, a powdered flavor technology designed to deliver the taste and texture of real milk without dairy ingredients. The ingredient aims to help manufacturers improve flavor performance in dairy-free and reduced-dairy applications while supporting clean-label and allergen-free formulations.

Protein claims may dominate packaging, but the next wave of innovation is happening at the molecular level. From bioactive peptides and free amino acids to complementary plant proteins and functional protein fractions, developers are rethinking how protein delivers performance, health benefits and consumer value.

Cargill and Voyage Foods are bringing cocoa-free confectionery alternatives to the US market with the launch of NextCoa. The product line aims to provide manufacturers with more stable sourcing, allergen-friendly formulations and a lower carbon footprint while maintaining familiar chocolatey flavors and functionality.