Botanical ingredients producer, Euromed, is showcasing its latest herbal extract products for wellness at Vitafoods Asia 2024. Inspired by the Mediterranean diet, the company plans to release a weight management extract later this year.

Active botanical extract supplier, Finzelberg, has launched its latest branded ingredient – Concental, which was developed to support brain health and cognitive function in high-stress situations.

Spanish biotechnology company and subsidiary of SuanNutra, Monteloeder, has introduced BeRelief to the market, a botanical composition that addresses musculoskeletal discomfort and aims to support a feeling of well-being.

Italian pasta brand, Felicia, is utilising nutrient rich ingredients, including spirulina and buckwheat, to create better-for-you pasta alternatives.

Nestlé’s research and development teams have developed a method to reduce the natural fat in dairy ingredients by up to 60 per cent, to offer a healthier alternative product.

Scientists in the US Department of Agriculture’s Agricultural Research Service have developed an inexpensive pectin, which can gel in low sugar products and is scalable for commercial production.

Arla Foods Ingredients, a branch of the multinational dairy cooperative Arla Foods, has secured approval from the US Food & Drug Administration to use its whey protein hydrolysates in infant formula.

Fooditive Group has partnered with Leprino Foods to give the company exclusive global rights to produce non-animal casein manufactured using Fooditive’s proprietary precision fermentation platform.

Canadian natural sweetener producer, NutraEx Food, has launched its latest sweetener solution – BI-Sugar. The plug and play ingredient inhibits the digestion of sugar through the active compound L-arabinose.

Healthy ingredients company, Tate & Lyle, has launched its new stevia composition, Optimizer Stevia 8.10, which the company describes as a cost-effective ingredient with a premium taste profile close to sugar.

Vegan and plant-based gummy launches have increased exponentially since 2018. Hawkins Watts Australia technical manager, Mahshid Farahani, details how to create the “ultimate” vegan gummy.

Palsgaard is teaming up with research and development partners, Nexus and Aarhus University, to develop plant based solutions that can replace 10 per cent of the eggs used globally as ingredients.

Grupo Palacios, will incorporate The Every Company's animal-free liquid egg product into Palacios’ flagship Spanish omelettes, in a new commercial agreement.

Dutch food technology company, Revyve, has launched its egg-replacement ingredient, which uses upcycled yeast to mimic the sensory experience of eggs for use in plant-based burgers.

Pomegranate extract has the potential to counteract impacts of high fructose consumption, says pre-clinical animal study published in Food & Function.

Food technology startup, Better Juice, have created an innovative sugar-reduction process to reduce the sugar content of fruit sorbets, with an aim to give products a better-for-you upgrade.