GPC debuts resistant starch made from corn 08.09.2022 By Jeff Gelski Fybrin RS adds fiber to various applications.Read More
Research on microbiome receives Tate & Lyle funding 07.06.2022 By Jeff Gelski The two-year project will take place at APC Microbiome Ireland.Read More
Facility now producing EverGrain plant protein ingredients 07.01.2022 By Jeff Gelski The company offers upcycled EverPro ingredients.Read More
Scientific board at EverGrain to examine potential of spent grains 06.28.2022 By Jeff Gelski Findings could lead to more nutrient-rich foods and beverages.Read More
Five components considered in new carbohydrate scoring system 05.02.2022 By Jeff Gelski Sodium, potassium and whole grains join fiber and sugar.Read More
Nexira bolsters acacia processing capacity 03.28.2022 By Sam Danley Invests $10 million in French industrial site.Read More
Tate & Lyle study explores fiber fortification 02.03.2022 By Sam Danley Adding fiber to everyday foods could decrease risk of heart disease, diabetes.Read More
Postbiotic ingredients gaining traction 12.30.2021 By Jeff Gelski Being heat-stable, they may be more applicable to baking than probiotics.Read More
Investments have Beneo growing chicory root capacity by over 40% 12.01.2021 By Jeff Gelski The company will invest at sites in Chile and Belgium.Read More
Glanbia Nutritionals adds solutions for high protein baked foods 10.26.2021 By Sam Danley OvenPro series allows for high levels of protein and fiber, low levels of sugar and net carbs.Read More