Mushrooms for Mood, Postbiotic Benefits, and More Ingredient News

RESEARCH

Mushrooms for Mood

Lion’s mane (Hericium erinaceus) is associated with cognitive-enhancing properties and has a long history of use in Eastern medicine. Its bioactive compounds, including β-glucan polysaccharides, proteins, hericenones, and erinacines, play a role in how the ingredient functions in the human body.

In a double-blind, randomized, placebo-controlled crossover study, 40 healthy adults were evaluated to determine the acute (single-dose) effects of 1,000 mg of lion’s mane mushroom extract on cognitive performance and mood. The study introduced MycoThrive Lion’s Mane (previously known as Nordic Lion’s Mane) as a potent new addition to Applied Food Sciences’ lineup of functional ingredients.

The study examined the lion’s mane extract next to a 650 mg dose of guayusa extract (AmaTea Max) and a placebo. Participants taking MycoThrive lion’s mane demonstrated acute improvements in working memory, attention, concentration, and reaction time, with results noticed in as little as one hour post-ingestion. The results were statistically significant compared to the placebo. Additionally, participants taking lion’s mane recorded enhancements in mood scores such as “feelings of happiness,” reflecting that the ingredient had a significant impact on their emotional well-being.

HEALTH

Postbiotic Benefits Children’s Immunity

New research, conducted in partnership with KGK Science and published in the journal Pediatric Research, found that EpiCor postbiotic (Cargill) may help support immune health in children aged 4–12. Derived from the fermentation of Saccharomyces cerevisiae (baker’s yeast), EpiCor contains a beneficial mix of metabolites and numerous other health-enhancing bioactive compounds.

In a study completed during the traditional cold and flu season, 256 Canadian children were enrolled in the randomized, double-blind, placebo-controlled research. The study found that a daily dose of 500 mg of EpiCor postbiotic offered statistically significant benefits over placebo. Participants supplemented with EpiCor had lower severity scores on some of the more troublesome symptoms, including sore throat and muscle aches and pains during 84 days of supplementation compared with those receiving a placebo supplement.

In addition, supplementation with EpiCor limited the need for traditional cold and flu medication. Children who received placebo were nearly two times (1.7) more likely to use prescription or over-the-counter medications over the 84-day study period compared with those supplemented with EpiCor.

INDUSTRY UPDATE

Kalsec and Thimus announced the launch of their innovative platform, T-Box by Thimus, at the premier of the new House of Humans facility located in Wageningen, Netherlands. The facility will be one of many new global locations offering access to advanced sensory neuroscience for stakeholders’ research, product development, reformulation, and testing needs.

Designed to consider how human emotion and cultural expectations affect food experiences, T-Box by Thimus is an electromagnetic sensory headset that receives signals from the brain caused by sensory reactions to food. The data is then collected and monitored on the electronic device connected to T-Box.

T-Box will be especially pertinent for product development initiatives and will assist in increasing food security and decreasing food waste by identifying both positive and negative reactions to food experiences. Kalsec will be offering T-Box by Thimus to its customer base while also supporting Thimus’ effort to expand the platform’s usage, particularly at future House of Humans locations. Licenses and services will be made available, catering to any size organization.

CP Kelco announced its intent to combine its business with Tate & Lyle’s global food and beverage solutions business through the sale of CP Kelco by J.M. Huber Corp. The proposed combination will create a leading and differentiated global specialty food and beverage solutions business.

Raffinerie Tirlemontoise, a beet sugar producer, BENEO, and Puratos have joined forces to launch a pioneering Climate Farming Project, supporting Belgian farmers in implementing more sustainable farming practices and promoting regenerative agricultural principles that contribute to enhancing soil health and reducing environmental impact. Empowering farmers through training and stimulating the exchange of knowledge are key components of this joint commitment. The project is already underway and will run until 2025, involving 15 pilot farms across Belgium. Together, they will cultivate sugar beet, wheat, and chicory using various regenerative farming methods in an area equivalent to the size of more than 1,100 soccer fields.

Bioiberica announced that Collavant n2 native (undenatured) type II collagen (40 mg/day) obtained self-determined GRAS status, allowing brands to harness its joint health benefits to enrich conventional foods and beverages for the U.S. market.

Roquette and Bonumose signed a cooperation agreement to advance the development of tagatose. This collaboration combines Roquette’s extensive experience in starch and starch-based sweetener production with Bonumose’s cutting-edge enzymatic technology. By leveraging the strengths of both companies, the agreement aims to enhance the scalability of tagatose.

Arla Foods Ingredients secured U.S. Food and Drug Administration (FDA) approval for the use of whey protein hydrolysates that support allergy management and gut comfort in infant formula. The FDA agreed that four ingredients in the company’s Peptigen and Lacprodan ranges meet the definition of peptones in the U.S. Code of Federal Regulations. As such, they are permitted for use in early life nutrition.

ADM reached an innovative agreement under which Golden Peanut, its wholly owned peanut processing subsidiary, will collaborate with The J.M. Smucker Co. and the National Black Growers Council to support the adoption of regenerative agriculture practices across 20,000 peanut acres in the southeast United States. As with ADM’s other regenerative agriculture efforts spanning the globe, Golden Peanut’s work with Smucker will feature direct financial support for farmers, easy processes and cutting-edge technologies to ensure low barriers to entry, and a broad range of support and guidance for farmers from both internal and third-party experts. The three-year agreement, spanning 2024–2026, covers 20,000 peanut acres per year, and includes a commitment that 5,000 acres per year will be affiliated with the National Black Growers Council.

AAK received a No Questions Letter from the U.S. Food and Drug Administration in response to its GRAS notification for shea stearin, marking the first expanded use of shea stearin in new food categories since 1998. As a versatile plant-based fat, shea stearin can be utilized in various applications—from bakery items and confectionery fillings to nut and seed spreads, margarine, plant-based foods, and more.

Amano Enzyme USA celebrated the expansion of its manufacturing site in Elgin, Ill. The construction began in May 2024, and is expected to be completed by April 2025. The new addition is being added to an existing facility and is anticipated to add 29,827 square feet for the warehouse, production, and office areas.

Leprino Foods and Fooditive Group announced a long-term licensing partnership where Leprino Foods will have exclusive worldwide rights to produce non-animal casein manufactured using Fooditive’s proprietary precision fermentation platform. Additionally, Leprino Foods will have exclusive worldwide rights to market and distribute it for use in cheese and a non-exclusive worldwide license to market and distribute it for all other food applications.

TSI Group is further fueling interest in its PEAK ATP sports nutrition ingredient by adding Informed Ingredient to its certifications, confirming that it is free of impurities and substances banned in sports nutrition products. Multi-patented PEAK ATP is a clinically validated and patented form of Adenosine 5’-Triphosphate (ATP) Disodium that is identical in structure to the ATP produced and used by the human body. It is GRAS, certified kosher, non-GMO, gluten-free, vegan, and vegetarian friendly.

ARM & HAMMER’s Performance Products Division announced its collaboration with United Kingdom–based Kudos Blends to bring new potassium bicarbonate solutions to the U.S. baking market under the brand name KODA. KODA gives food manufacturers a healthier alternative to sodium bicarbonate, addressing two needs—reducing sodium in diets without sacrificing baked goods’ taste while adding the essential mineral potassium.

Nuseed Nutritional US, the seed technologies platform of Nufarm Limited, partnered with KD Nutra, a division of The KD Pharma Group, to expand offerings of plant-based long-chain omega-3 ingredients. This partnership allows both companies to leverage their expertise to offer the market new sources of omega-3 beyond marine sources and to tap into the rapidly growing demand for alternatives.

Ardent Mills announced the appointment of Tiago Darocha as its new chief operations officer. Darocha brings more than 30 years of experience in operations, supply chain, and quality management within the food and beverage industry.

LBB Specialties announced that Thomas Van Valkenburgh has been appointed president and chief executive officer. He succeeds Hank DeWolf, who will remain with the company as a senior advisor, ensuring a smooth transition and continuity for LBB Specialties’ employees, principals, and customers.

Woodland Foods has rebranded to Woodland Gourmet. This strategic change not only reflects the company’s growth and commitment to excellence but also aligns with its enhanced value proposition that focuses on collaborative innovation, a broad assortment of global products, and flexible operations.

FlavorSum announced the grand openings of its Michigan expansion and New Jersey Innovation Center. The 35,000-square-foot expansion at its Kalamazoo, Mich., site offers enhanced emulsion, extraction, and warehousing capacity and includes process automation to increase efficiency, quality, and safety. FlavorSum also has a new 10,000-square-foot Innovation Center in Marlton, N.J., offering a flavor creation lab and analytical and application spaces to facilitate collaborative sessions with technical experts in food and beverage flavor solutions. 

NEW PRODUCTS

Innophos released its latest solution to help manufacturers increase yield in poultry, offering an improved alternative to sodium tripolyphosphate (STPP). When Optibind specialty phosphate is used in poultry products, processors can increase brine pickup by 19% over STPP, greatly increasing product juiciness and flavor, and ensuring higher cook yield after storage.

METTLER TOLEDO introduced its new Advanced and Standard Balance portfolio, including MX, MR, MA, and LA lines. The new balances provide greater resilience, measurement performance, and simpler user interface for a smooth, precise, and sustainable weighing experience. MX balances boast weighing performance, effortless data management, and user-friendliness. MR balances deliver consistently accurate results even in the harshest weighing environments. MA balances are designed with a focus on valuable, practical features, delivering quality without compromise. LA balances offer simple functionality without compromising on quality.

Ingredion expanded its line of North American grown and produced protein fortification solutions with the U.S. and Canadian launch of VITESSENCE Pea 100 HD, a pea protein optimized for cold-pressed bars. The new solution helps maintain the softness of cold-pressed bars throughout shelf life, provides preferred texture and sensory attributes, and adds nutritional value to boost consumer preference.

Better Juice Ltd. expanded its innovative sugar-reduction technology to lower the sugar loads in fruit sorbets. To create sugar-reduced sorbets, the company successfully adapted its patent-protected technology to process fruit concentrates and purées, the core ingredient of sorbets.

The startup produced sorbets in a range of flavors, including apple, orange, and strawberry, reducing sugar content by 50% to 70% and calories by 40%. Better Juice will provide its technological breakthrough to ice cream chains and consumer packaged goods ice cream and sorbet manufacturers via small, easy-to-use plug-in units that contain its patented immobilized enzymes. Better Juice recently obtained self-affirmed GRAS status from the U.S. Food and Drug Administration, allowing it to sell its products in the United States.

Revyve launched its clean label, minimally processed, and high-performance egg replacement ingredient, which the company says is the first such ingredient to be available on a broad commercial scale. Revyve developed texturizing ingredients made from upcycled brewer’s yeast that create an appealing food experience. Products manufactured with revyve single-ingredient yeast proteins take on true-to-form textures

Revyve offers heat-set gelling, binding, and emulsification attributes. Burgers formulated with revyve retain water and oil at hot and cold temperatures, they brown and sizzle on the grill, and they retain their shape. When cooked in a patty mixture, revyve behaves like egg whites, becoming firm yet springy, forming a binding network around the other ingredients. Revyve’s secret lies in the unique combination of functional proteins and fibers created by the company’s patented technology.ft

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