All articles by Ky Nikitha
Ky Nikitha
If the caps fit
Consumer clamour for healthier, naturally sourced ingredients has reached fever pitch, manifesting itself in new demands for meat analogues and campaigns against added sugar. Now, a start-up in Colorado is promising that its vegan additives can help food manufacturers respond to both trends. Greg Noone talks to Alan Hahn, CEO of MycoTechnology, about the power of the humble mushroom and the future of the human diet.
Health, wealth and cannabis
Cannabidiol, or CBD, is a non-intoxicating derivative of the cannabis plant, but the misconception that it is a psychoactive drug like marijuana is damaging a potentially huge market for a substance that could bring substantial health benefits. Canadian Hemp Trade Alliance president Russ Crawford talks to Jim Banks about his organisation’s efforts to educate regulators.
Rich in potential
Chris Gearheart, director, member communications and engagement, and Ellen Schutt, executive director, at the Global Organisation for EPA and DHA omega-3s (GOED), discuss the multiple health benefits of omega-3s and the impact of a recent FDA ruling on research linking them to a reduction in blood pressure.
What’s in a name?
The term ‘probiotics’ is emblazoned on more and more food products, and is inextricably tied to increasing awareness among consumers of the importance of gut microbes to overall health. Few, however, understand what the term signifies. Director of scientific affairs at the International Probiotics Association Jessica ter Haar talks to Jim Banks about which claims for probiotics are supported by reliable science.
Mother’s milk
Researchers at the Korean Society of Pediatric Gastroenterology, Hepatology and Nutrition discuss research into human milk oligosaccharides (HMOs) and why supplementing infant formula with certain synthesised HMOs is a promising innovation for infant nutrition.
A matter of fat
The World Health Organization (WHO) is coordinating efforts to reduce the intake of saturated fats, trans-fats, salt and sugar across Europe, where non-communicable diseases – many linked to poor diet and obesity – still account for the majority of deaths. Here are extracts from WHOs ‘Better food and nutrition in Europe’, the factors behind these trends and the actions being taken to circumvent them.
Liquid asset
More and more US consumers are switching on to the multiple health benefits of malt, which, as a food ingredient, is low in fat, as well as a proven source of fibre, complex carbohydrates, protein and vitamins, and natural sugar constituents. Ingredients Insight looks into how US company Malt Products Corporation is expanding its operations to cater to this surge in popularity.
The voice of flavour
The Flavour Ambassador project is a pan-European campaign from the European Flavour Association that aims to explain the flavour industry first-hand. Agneta Hoffmann, marketing team leader at Bell Flavors & Fragrances EMEA, and part of the project, gives an insight into her role within the industry.
Granular guidance
World Health Organization (WHO) and its member states have agreed a global target to reduce mean population salt intake in an effort to prevent and control non-communicable diseases (NCDs). Ingredients Insight looks at a developing theoretical ‘salt reduction model’ in countries in the WHO European region.
Outside the box
Food ingredients Europe & Natural ingredients (Fi Europe & Ni) will once again be the food industry’s epicentre over the course of three days in December. The Parc des Expositions Paris Nord Villepinte will be the platform for leading ingredient manufacturers and trade visitors. Since its launch in 1986, Fi Europe & Ni has become the leading food and beverage event for the industry, attracting more than half a million visitors in total. As of 2020, Fi Europe and Ni Europe will join forces to create the most comprehensive food ingredients trade show covering speciality food ingredients from sensory to functional.