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Stay informed about the latest developments, product innovations, and industry insights from Refine Biology.
News & Insights
Explore the latest updates, industry insights, and exhibition news from Refine.
2026-10-21
Nutraceutical Ingredients: How to Build an Ingredient ShortlistBuild a nutraceutical ingredient shortlist by comparing specific ingredient grades against a defined product brief. Check evidence for the intended…
2026-10-21
Natural Antioxidant Ingredients: How to Compare Their FunctionsNatural antioxidant ingredients differ in the compounds they contain, the environments they work in, and the results they can support.…
2026-10-21
Functional Food Ingredients: How to Choose for a New ProductChoose functional food ingredients by matching the intended benefit to relevant evidence, then checking permitted use, safety, dose per serving,…
2026-10-21
Adaptogenic Ingredients: Comparing Botanicals for Supplement DevelopmentCompare adaptogenic ingredients by intended use, evidence for the specific extract, daily amount, safety restrictions, and formulation requirements. For stress…
2026-10-21
Standardized Extracts vs. Full-Spectrum Extracts: How Do They Differ?Standardized extracts focus on consistent composition, often with a stated amount of selected compounds. Full-spectrum extracts focus on retaining a…
2026-10-21
Spray-Dried vs. Freeze-Dried Extracts: How to Choose a Drying ProcessSpray drying is usually the first option for high-volume extract powders where cost and throughput matter. Freeze drying is worth…
2026-10-21
Herbal Extracts vs. Essential Oils: Which Ingredient Does Your Product Need?Choose a herbal extract when your formula needs a specific plant compound; choose an essential oil when its main job…
2026-10-21
Botanical Extraction Methods: Water, Ethanol, and Supercritical CO? ComparedWater favors water-soluble compounds, ethanol–water mixtures cover a wider range of plant constituents, and pure supercritical CO? favors oils and…
2026-10-12
Sweetness Modifiers: What Can They Do in Reduced-Sugar Foods?Sweetness modifiers handle 4 jobs in a reduced-sugar formula. They restore sweetness, rebuild bulk, lift the sweetness already present and…
2026-10-12
Sugar-Free vs. No Added Sugar: What Changes in the Formula?No added sugar pulls out the added portion and leaves the rest of the base intact. Sugar-free empties the sugars…
2026-10-10
Sugar Reduction vs. Sugar Replacement: How Should Manufacturers Approach EachWhere the cut lands decides the route. Under 30% the sucrose stays in the recipe and the work is subtraction.…
2026-10-10
Rare Sugars: Where Do They Fit in Food FormulationRare sugars fit where sucrose is doing physical work: frozen desserts, baked goods, yogurt, drinks and confectionery. In those products…
2026-09-30
What Is Erythritol Made? From Fermentation to Food IngredientErythritol is made from glucose. The glucose comes from corn, wheat or cassava starch, and one ton of starch breaks…
2026-09-29
What Is Allulose Made? Production Methods ExplainedIndustrial D-allulose starts at the corn wet mill. Starch is hydrolysed to glucose, glucose isomerises to fructose, and one enzyme…
2026-09-29
Steviol Glycosides: A Guide to Commercial Grades and UsesThe cheapest steviol glycoside grade runs 95% total glycosides with about 60% rebaudioside A, tastes 200 to 230 times sweeter…