Superb ingredients, super functional foods

How do you design a product that's long on nutrition but short on ingredients? Fi contributing editor Kantha Shelke, PhD, shows how nutrient-powerhouse superfoods can stand in for a host of lesser ingredients.

Is nano a no-no?

The very characteristics that promise exciting new possibilities also create unique and unpredictable risks for human health and the environment.

Energy drink sales: anything but tired

Energy drinks, once exclusively designed for physically active outdoor enthusiasts and truck drivers, are now embraced by a wide demographic including teens, adults, seniors, and young moms.

The QT on co-Q10

The recent supply-and-demand rollercoaster ride for coenzyme Q10 (co-Q10) has not dampened its future, which looks bright for growth through expansions into new markets and new product categories.

Taste plays a major role in fibre's rise

The humble fibre category has such a strong following that many food categories are repositioning their health benefits on their fibre content alone.

Nothing fishy about omega-3 science

Omega-3s, particularly DHA, are poised for an unprecedented advance into the prescription and over-the-counter drug sectors even as they proliferate in foods and beverages.

Probiotics power the market

Probiotic products are only successful when the consumer can notice a difference.

Micro-technologies for macro-benefits