Women with a high omega-3 status are up to 20% less likely to die from any cause, compared to those with low levels of DHA and EPA, finds a new study.
There is a huge focus on finding 'the next big thing' in terms of probiotic delivery formats. But which ones do our Probiota community think hold the most potential?
An increase in nutrient intake, including those that children are considered deficient in, could be achieved by adding more grain-based foods, a study has concluded.
As consumers increasingly switch to ingredients that are plant-based and more sustainable, manufacturers are responding in kind to botanicals as a more ‘natural’ and bioavailable source of nutrition.
Public officials and researchers will clash today at the European Parliament in Brussels, following a damning report on the damage and cost of cardiovascular diseases (CVDs) in Europe, of which poor diet remains the main culprit.
Consumers still assume ready meals are low in nutrition, but wider use of slow cooking techniques such as sous vide can produce foods that's more nutritious than home-cooked equivalents. Can prepared foods become more widely accepted?
Mark Blumenthal, founder and executive director of the American Botanical Council has added to his list of awards and accolades with a recognition from an Indian group.
Content Provided by UAS Labs
UAS Labs has a long pedigree in probiotics. Here, we look at that history and the investments UAS Labs has made to stay at the forefront of the industry.
Content Provided by BASF Nutrition & Health
The days of taste and general health trends dictating dietary decisions are over. Today, scientific and technological advances mean personalized nutrition is possible.