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in a controlled manner to provide long-lasting effects. With the demand for nutrition providing foods and customized products that provide different flavor and fragrance profiles, new developments in delivery technologies are expected in future. This research service titled “Breakthrough Delivery Technologies for Flavors and Fragrances” focuses on...

This research service on Advances in Fermentation Techniques provides a comprehensive analysis of the technological advancements, emerging trends, drivers, and challenges that affect the industries dependant on fermentation technologies. In addition, this research service provides a technology snapshot of fermentation, an assessment of research and...

Growing consumer demand for naturally derived additives and raw materials and concerns about health issues due to consumption of artificial sweeteners have led to the increasing research activities on sugar substitutes and alternatives. Currently, a major trend in the F&B industry is the “clean label” trend that is being actively pursued by ingredi...

Vitamin E is a group of fat-soluble substances which are structurally and biologically related to the tocopherol family. Naturally, vitamin E exists in eight different forms (alpha-, beta-, delta-, and gamma- tocopherols and tocotrienols); however, alpha-tocopherols are the most used form due to their high biological activity. Although, vitamin E...

Magnesium is the second most essential mineral and functions as a cofactor in more than 300 enzyme reactions that regulate various biochemical functions, including muscle and nerve contractions, blood glucose and blood pressure control, and protein synthesis, among others. The mineral is not only essential for maintaining healthy bone and joint he...

This research service provides insights into trends and opportunities related to prebiotic technologies across a wide variety of applications in foods, feed, and personal care markets. Most of the technologies captured are from a functional and active ingredients standpoint. The research service captures the technology trends, drivers and challenge...

Nanotechnology is gaining the interest of the food and beverage (F&B) industry thanks to its promising solutions to the challenges of global food security, the prevalence of anemia, changing consumer demand, food safety during transportation, food spoilage, and sustainability. This creates an auspicious growth opportunity for technology developers ...

Food waste management has gained increased emphasis in recent times, especially in the context of the recently adopted United Nations Sustainable Development Goals. The initiative is driven mainly by the need to address declining natural resources, to reduce greenhouse gas emissions, and to reduce waste disposal into landfills. The current study gi...

This research service, “Disruptive Innovations in Enzyme Technologies,” focuses on the leading technology and business trends that are making it possible to implement cutting-edge innovations that enable to face the present and future challenges of the bioprocessing and biomanufacturing sectors from an enzymology perspective. The tendencies depicte...