Industry Insights L&P Food Ingredients - Latest News and Industry Updates

Industry Insights

• Oct. 21, 2026

  Beyond One-Size-Fits-All Phosphatidylserine（PS）: Matrix Solutions for Brain Health Innovation

  Brain health products are moving beyond capsules into gummies, beverages, solid drinks, milk powders, and more — and one Phosphatidylserine (PS) specification can no longer fit every application.

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• Oct. 21, 2026

  BHA vs TBHQ: Which Antioxidant is Better for Food Preservation?

  The choice between BHA (butylated hydroxyanisole) and TBHQ (tertiary butylhydroquinone) as antioxidants for food preservation often leaves consumers befuddled. Many ask, "Which one is safer?" or "How effective are they?" If you're a health-conscious individual navigating the complex world of food additives, these questions are crucial. With concerns relating to potential side effects and

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• Oct. 20, 2026

  【Food Antioxidants Series 9】Classic Water-Soluble Natural Antioxidant | Ascorbic Acid

  Among natural food antioxidants, ascorbic acid (vitamin C) is a long-established and widely used water-soluble antioxidant, as well as an essential nutrient for the human body. With its natural characteristics, high water solubility, and dual functions, ascorbic acid has become a classic choice in the food industry for both preservation and nutritional fortification. It meets consumers’ demand for natural, healthy, and multifunctional food additives and plays an important role in beverages, fruit and vegetable products, meat products, and many other food categories.

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• Oct. 14, 2026

  【Food Antioxidants Series 8】A Natural Plant-Based Antioxidant Classic | Tea Polyphenols

  As the food industry continues to shift toward natural, healthy, and sustainable solutions, plant-derived natural antioxidants have become an important alternative to synthetic antioxidants. With their excellent antioxidant activity, abundant raw material sources, and multiple physiological benefits, tea polyphenols have become one of the most widely used natural antioxidants in the food industry. They are particularly suitable for extending the shelf life of various high-fat foods, offering both preservation and nutritional benefits while meeting consumers’ growing demand for natural food additives.

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• Oct. 10, 2026

  【Food Antioxidants Series 7】 A Naturally Derived Expert in Lipid Preservation | Ascorbyl Palmitate (AP)

  As the food industry’s demand grows for safe, effective antioxidants with strong compatibility in antioxidant blends, Ascorbyl Palmitate (AP) has become widely used in food preservation due to its naturally derived profile, excellent antioxidant performance, and compatibility with a wide range of food systems. It is also an ideal naturally derived partner for use in combination with synthetic antioxidants, aligning with increasing consumer demand for food additives associated with healthier products.

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• Oct. 08, 2026

  From Bakery to Beverages: How Sucralose Maintains Sweetness and Shelf Stability

  Sucralose is a powerful sweetener used in various products. Its unique blend of sweetness and shelf stability makes it a popular choice among manufacturers. In today’s world, consumers seek healthier options without sacrificing taste. As more people aim to reduce sugar intake, finding a suitable substitute becomes vital. Sucralose has emerged as a leading sugar substitute for many reasons. This

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• Sep. 21, 2026

  【Food Antioxidants Series 6】 A Key Player in Lipid Preservation | Propyl Gallate (PG)

  In modern food manufacturing, Propyl Gallate (PG) is a widely used synthetic antioxidant valued for its distinctive antioxidant properties and practical application benefits. It plays an important role in protecting lipid-rich foods against oxidative rancidity and is commonly used to preserve fried foods, fats and oils, canned foods, and other products. PG is recognized as one of the classic oil-soluble antioxidants used in the food industry.

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