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PRODUCT FOCUS
Fruitflow® and healthy blood flow
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FROM THE SCIENTIFIC BOARD
Ameliorating your sustainability strategy – starting with new product development
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COVER STORY
ALGEA – From the Arctic: a natural source of well-being
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EFSA - NEWS
EFSA NEWS
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FUNCTIONAL DRINKS
Health properties of coconut oil
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SUSTAINABILITY
Food and beverage industry focuses on water footprint and greater sustainability
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SUSTAINABILITY
Role of packaging in the smorgasbord of action for sustainable food consumption
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SWEETENERS
Sugar, sugar everywhere Integrating the current evidence on nonnutritive sweeteners
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COMPANY PROFILE
Dutch dairy heads in sustainability “We set our sights high”
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FOOD TECHNOLOGIES INGREDIENTS TO IMPROVE CONSUMER'S PERCEPTION
Innovative product concepts that can improve consumer appeal without using health claims
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FOOD TECHNOLOGIES INGREDIENTS TO IMPROVE CONSUMER'S PERCEPTION
From health claims to emotional claims®
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FOOD TECHNOLOGIES INGREDIENTS TO IMPROVE CONSUMER'S PERCEPTION
The blood sugar benefits of type 2 resistant starch (rs2)
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FOOD TECHNOLOGIES INGREDIENTS TO IMPROVE CONSUMER'S PERCEPTION
Concentrated grape juice by reverse osmosis following a consumer-driven approach
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FOOD TECHNOLOGIES INGREDIENTS TO IMPROVE CONSUMER'S PERCEPTION
Grape seed extract: additive and functional ingredient
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FOOD TECHNOLOGIES INGREDIENTS TO IMPROVE CONSUMER'S PERCEPTION
Potentials and applicability of marine-derived nutraceuticals in dairy industry
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PRODUCT DEVELOPMENT
Green banana: new alternative for gluten-free products
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SOCIOECONOMICS
Socioeconomic and demographic characteristics affecting household’s table olive and olive oil consumption
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COLOURS
Antioxidant and stability of dragon fruit peel colour
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PRESERVATIVES
Extending shelf-life of apple slices by glutathione in combination with chitooligosaccharides
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ENCAPSULATION
Nano-encapsulation improves thermal stability of bioactive compounds Omega fatty acids and silymarin in bread
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News
NEWS
