Raphaëlle is the Founder and Director of inewtrition, with over 25 years of food innovation experience, as a food product developer, working internationally for start-ups and multinationals in converging products for consumer health. Here she talks about the factors that contribute to successful product innovation in the food and beverage industry and how an industry […]
Gut health is becoming a concern for consumers who want to improve their body systems, with 45% of them considering it to be extremely important to the body’s health, according to a recent study by Health Focus International…
Product Claims The action of nutrients used as ingredients in products can be attributed to their nutritive value. Nutritive value is often considered as a regulatory basis for adding such ingredients to food products (i.e. for technical effect). As opposed to any pharmacological effect, foods are typically used for other purposes. Dietary supplements, foods for […]
Looking to create an impact and accelerate your success in the functional food & beverage space, but got stuck in the process?
At iNewtrition we provide consultancy, covering every single step of the food innovation journey. Contact me or Schedule a free 20 minute call and get immediate actionable insights without lengthy onboarding processes or unnecessary explorative meetings. Ready for action? Send me a direct Linkedin message to know more or reach out to me here https://lnkd.in/eJYDyfjt […]
Probiotics are live organisms that confer a health benefit on the host when administered in adequate amounts. But could they improve brain health?
Low income marketplaces may be a challenge for innovation in consumer’s health through nutrition, since the availability of resources, technologies and margins to innovate are smaller….
A 2021 review article looked at studies published over the last 20 years to try to answer this question. The study results provided some interesting insights into functional food consumers’ behavior. Let’s look at some of them…
What are medical foods, and what is their role in therapeutic nutrition?