Polyphenol bioavailability: a joint effort that includes the food industry
Polyphenols are one of the largest groups of phytochemicals found in fruits, vegetables, cereals, legumes, tea, coffee, cocoa, and wine. These compounds have attracted considerable attention due to their antioxidant, anti-inflammatory, antimicrobial, and cardioprotective properties, as well as their potential role in the prevention of chronic diseases such as cardiovascular
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Guayusa (Ilex guayusa) is a traditional plant native to the Ecuadorian Amazon. For generations, indigenous Kichwa famili...
In a recent three-paper series, The Lancet examines the global rise in ultra-processed foods (UPFs) in diets and highlig...
In the natural ingredients industry, sourcing is only the beginning. Behind every successful formulation there is a netw...
Acerola (Malpighia emarginata) has a well-established reputation for exceptionally high vitamin C content and antioxidan...
Fruit powders can appear similar on a specification sheet, yet the drying technology used during production significantl...
Maca powder and maca extracts: technical nuances from the Peruvian Andes for product innovation
Upcycling is shaping the future of food innovation
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
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