Bioactive profiling in Indonesia focuses on identifying potent compounds from indigenous plants, marine resources, and bee products for pharmaceutical and development of functional food applications. The country’s nutraceutical, cosmeceutical, and food industries utilize compounds derived...
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Ingredient functionality mapping is a critical process in food, nutraceutical, and cosmetic formulation that defines why an ingredient is included—such as structure, texture, flavor, or nutrient delivery—and how it behaves under specific processing conditions. The...
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Functional ingredient integration involves incorporating bioactive compounds—such as probiotics, prebiotic fibers, plant proteins, and antioxidants—into food and beverage products to provide health benefits beyond basic nutrition. These are vital components of functional ingredients for human...
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The cosmetic industry in Indonesia is currently experiencing a paradigm shift, initiated by R&D labs and halal/natural cosmetic brands, from empirical trial-and-error formulation to data-driven and interaction-based formulation. Traditionally, product formulation was dominated by the...
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A nutrient compound is a chemical substance in food (like protein, fat, carbs, vitamins, minerals) or soil/fertilizer that living things use for energy, growth, repair, and basic life functions, with categories like macronutrients (carbs, fats,...
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Functional ingredients are bioactive compounds in foods and supplements that offer health benefits beyond basic nutrition, like improving gut health, boosting immunity, or enhancing cognitive function, with examples including probiotics, fibre, omega-3s, vitamins, adaptogens (ashwagandha),...
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Traditional Japanese Medicine (Kampo) is a natural, herbal-based medical system that supports wellness through plant formulas, holistic diagnostics, and body-balancing therapies used in modern health and product formulation. Japanese herbal formulation market insight expands and...
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A 2024 peer-reviewed publication in MDPI Animals investigated the nutritional possibilities associated with two new protein sources—mealworm meal and yeast extract—as part of a comparative examination of six protein ingredients in canine diets. The study...
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A recent paper published in Animal Feed Science and Technology (2024) describes research on keratin from chicken feathers (feather meal) which investigates the feasibility of feather meal as a sustainable, high-protein, pet food ingredient. This...
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A newly-open-access paper in the journal Frontiers in Veterinary Science (2024) examines a new microbial protein produced through methane fermentation - giving the possibility to identify another protein source that not only meets the nutritional...
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