How Kingdom Supercultures is Using AI to Create a New Generation of Novel Ingredients

Website Link (Article by Michael Wolf) Last week, Kingdom Supercultures, a company that assembles new novel combinations of naturally-occurring microbes into a new class of ingredients called supercultures, announced a $25 million funding round. The new funding round comes after a $3.5 million round the company raised in 2020. Unlike many computational biology startups that haveContinue reading “How Kingdom Supercultures is Using AI to Create a New Generation of Novel Ingredients”

Can some sugars actually be healthy? FDA asks, industry responds

Website Link (Article by Ingredientsnetwork) In 2019, the Food and Drug Authority (FDA) allowed allulose to be exempt from the added and total sugar labelling requirement thanks to the way it is metabolised in the body. Could other non-traditional sugars be eligible for such an exemption? The 2019 announcement marked the first time the FDAContinue reading “Can some sugars actually be healthy? FDA asks, industry responds”

Fiber-Based Sugar Launches in the U.S.

When it comes to growing major crops like corn, rice, wheat, and sugar cane, there is often an abundance of raw material left over post-harvest. Referred to as agricultural side streams, this material includes things like husks, leaves, cobs, and stems. Traditionally, industrial agricultural side streams have not had much use, but upcycling food wasteContinue reading “Fiber-Based Sugar Launches in the U.S.”

Potential of ‘Dried Miracle Berries’ in sugar reduction

The EFSA has given the green light on a Novel Foods application from Baïa Food for its ‘Dried Miracle Berry’ (DMB) ingredient. We caught up with the Spanish start-up to learn more about its innovative approach to sugar reduction. Synsepalum dulcificum is a plant known for its berry that, when eaten, causes sour foods subsequentlyContinue reading “Potential of ‘Dried Miracle Berries’ in sugar reduction”

Bacteria-killer found in fermented meat snack set to tackle twin problems of food preservation and waste

A traditional Vietnamese meat snack could hold the key to developing a safe and natural food preservative, addressing the twin global problems of food waste and food-borne illnesses, scientists claim. According to researchers at RMIT University in Melbourne, Australia, they have shown how a natural bacteria-killing compound in Nem Chua, a fermented pork snack, couldContinue reading “Bacteria-killer found in fermented meat snack set to tackle twin problems of food preservation and waste”

Insect protein as beneficial as milk protein

Researchers in Denmark say mealworm protein and milk protein have the same performance on digestion, absorption, and on the ability to stimulate muscle production. Insects have attracted significant interest as an alternative source of dietary protein. Not only do they contain essential amino acids and trace minerals and vitamins, but insects have strong sustainability credentials.Continue reading “Insect protein as beneficial as milk protein”

What Are Postbiotics?

Over the last few years, there’s been a lot of buzz about probiotics, the so-called “good” bacteria that reside in the gut. They’re believed to offer a wide range of health benefits, from a robust immune system to improved digestion. Not long after we started hearing about probiotics, prebiotics became a thing. Prebiotics are “most soluble fibersContinue reading “What Are Postbiotics?”

The promise of super algae Galdiera – from volcanic springs to your plate

“A microalga originally isolated from volcanic springs has all it takes to become the next ‘superfood’ on the market. Compared to Spirulina – a similar organism that’s been popular as a food and feed supplement for half a century – Galdieria is cheaper and easier to grow, and even more nutritious. In a closed-circuit reactor,Continue reading “The promise of super algae Galdiera – from volcanic springs to your plate”

EFSA says mealworms safe for human consumption

“Insects are complex organisms, which makes characterizing the composition of insect-derived food products a challenge. Understanding their microbiology is paramount, considering also that the entire insect is consumed. The EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) determined: “There are no safety concerns regarding the stability of the [novel food] if the NFContinue reading “EFSA says mealworms safe for human consumption”

Chickpeas poised to be top ingredient for 2021

“Plant-based foods are continuing to top the list of trends in the food and beverage space with chickpeas, global flavors, meat alternatives, non-allergen foods and organic products set to be top priorities for consumers in 2021, according to EHL Ingredients, a UK-based firm. For several years, research has shown that plant-based foods are on theContinue reading “Chickpeas poised to be top ingredient for 2021”