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Contents


51 Coconut-based MCT Bioriginal


52 Organic oils with care VFI Oils for Life


53 Natural ingredient provider puts people first Connoils


55 Breakthrough chocolate AAK


56 Next-generation starch SSF


59 Clean label solutions without compromise Butter Buds


60 Sustainable food solutions DP Supply


62 A powerful response to the pandemic


Improving health through diet is nothing new – adding botanical nutraceuticals into the mix is a more recent trend. Jim Banks discusses the booming market for botanical nutraceuticals and the effects of the pandemic with Esther Mills-Robert of the HFMA.


66 Half a century of botanical innovation Euromed


68 Quality hemp extracts MH Medical Hemp


70 Challenging perceptions: the rise of CBD


Regulators have struggled to separate CBD from THC, but the tide is turning. Jim Banks speaks to Daniel Kruse, president of the European Industrial Hemp Association, and Erika Stark, executive director of the National Hemp Association in the US, about how the cannabinoids market can fulfil its potential.


73 Hope on the horizon A common cause of discomfort in a world where dairy products are so


6 76 Sweeteners


80 How sweet are sweeteners? It is difficult to scientifically assess the health benefits and risks of different non-sugar sweeteners, particularly given how many there are on the


market. Ingredients Insight presents an abridged version of the ‘Association Between Intake of Non-sugar Sweeteners and Health Outcomes’ medical report for the BMJ by Ingrid Toews, Szimonetta Lohner, Daniela Küllenberg de Gaudry, Harriet Sommer and Joerg J Meerpohl, showing the effects of non-sugar sweeteners.


Sodium reduction 83 What’s in a name?


Carpe Diem. Status Quo... which one means you should check the label? Does it matter? Shouldn’t consumers check the label anyway, if they’re about to eat or drink something? Well, for a start, people can misinterpret what is being read. For potassium chloride, very much the Skoda of the ingredients’ world, its name has caused some concern when it appears on labels. Emma-Jane Batey explores the rise of potassium salt – a healthier solution that has all of the same properties.


prevalent, lactose intolerance is the subject of ongoing research, and the results could have far-reaching ramifications. Jim Banks looks at the condition and how treatments are evolving, and dietary alternatives are becoming easier to find.


Flavours & fragrances


76 From farm to fork Evolving legislation inevitably poses challenges, but it also poses opportunities – the ingredients industry in general, and industry body the European Flavour Association (EFFA) in particular, being no exception. Martin Morris speaks to EFFA president, Antoine Kastler and EFFA public affairs manager, Bo Dohmen, to discuss how legislative change is impacting its members.


87 Low-sodium solutions Saltwell


89 The many benefits of potassium salt NuTek Natural Ingredients


Manufacturing


90 Pasteurisation without heat High-pressure processing (HPP), also known as high-pressure pascalisation or cold pasteurisation, is a non-thermal food and beverage preservation method that guarantees food safety and achieves an increased shelf life – all the while maintaining the optimum attributes of fresh products. Ingredients Insight presents an extract from the study ‘High Pressure Processing Combined with Selected Hurdles’ by Peiqing Yang, Lei Rao, Liang Zhao, Xiaomeng Wu, Yongtao Wang and Xiaojun Liao on why further research is needed on pressure resistance.


93 The world of high-pressure processing Hiperbaric


Ingredients Insight / www.ingredients-insight.com


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