Autumn 2007 Issue - Contents

Danisco: A new generation of food - tasty and healthy

Consumers are demanding healthier foods across all categories, from candy to cereals and bars to beverages, which means there will be huge pressure from the market on food producers to create more healthy products. This is on the one hand a considerable challenge for the whole food industry, but on the other it is a chance to come up with new products or even new product ranges.

Very Wise Nutrition: Cod liver and other types of fish oil

Cod liver and other types of fish oil have been traditionally used to help maintain numerous aspects of our health for many generations. The ingredients in fish oils which are responsible for the majority of these benefits are the omega-3 fatty acids, particularly EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) Science is now providing substantial evidence to support this traditional use

Barry Callebaut: Building blocks of taste

Recently, the Swiss-based chocolate manufacturer teamed up with the Vrije Universiteit Brussel to uncover the intricacies of cocoa fermentation, the very first step on the road towards the delectable taste of chocolate we all know and love. The results of this research project have brought us a lot closer to understanding how the activity of certain specific kinds of bacteria influences the taste and flavour profile of the end-product.

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Nutraceuticals Now

A new generation of food

Cod liver and other types of fish oil

Most innovative Food Ingredients

Bio Serae

J. Rettenmaier

Carbery

The building blocks of taste

Dansico - Gut Health

New, colourful and nutritious

Berkem

Palatinose

Dohler

Probiotics

Omega-3

Glanbia

National Starch

 

Crodaf

Aker BioMarine

Cereform

Obsidian

Bio Serae

Danisco

Herba Foods

Allied Biotech

Optipep

Vitafoods

Kievit

Barry Callebaut

CBI

S Black

FSTA

DSM

FI Europe

Cantox

Flavex

Powergrape

SMI

Dalichi

Epax

 

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Nutraceuticalsnow is entering its tenth year and after extensive research in the mid-nineties was the first magazine to focus on providing the latest information on functional products and ingredients which are defined as having a disease preventing and/or health promoting benefit in addition to their nutritional value.

It is targeted at manufacturers of food and drink, who are producing finished products aimed at the ever increasingly health conscious consumer market.

We will be exhibiting at Fi Europe in London on 30th October to 1st November 2007. Our stand numbers is E43 in the North Hall.

I look forward to seeing you in London.

Charles Faulkner
Editor

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