Upcycling is shaping the future of food innovation
As the global food industry actively seeks scalable solutions that simultaneously address environmental sustainability, manufacturing efficiency, and enhanced nutritional value, upcycling has emerged as one of the most compelling innovation pathways. By systematically transforming agricultural processing side streams into highly functional ingredients, forward-thinking manufacturers can mitigate food waste, optimize baseline
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Verum Ingredients received a new grant from the Small Business Innovation Research Program (Programa PIPE) by Fapesp (Re...
Functional foods is a term currently used to describe products that exhibit caloric survival characteristics and also im...
New editorial from our research group. Over the last decade, several preclinical and clinical studies correlating Inflam...
Bioprospecting is a valuable tool to drive the development of functional foods capable of offering specific health benef...
Ultra-processed foods, a classification proposed by the Food and Agriculture Organization of the United Nations, refers ...
Beyond biomarkers: why quality of life is an advantage in clinical studies
Guayusa: a versatile ingredient for natural energy and functional nutrition
Impact of ultra-processed foods on human health: insights for the food industry
Why acerola powder matters in modern formulations
Spray drying vs freeze drying: how this impacts açai powder performance
Unlocking GLP-1 potential through targeted nutrition and natural bioactives
Nutrition and sleep quality: the role of melatonin and tryptophan
Fruit powders overview: technical insights beyond basic use
Polyphenols and their prebiotic-like effect
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