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Does caffeine keep you younger for longer? Stanford study thinks so

The anti-inflammatory properties of caffeine may be why coffee drinkers live longer, says a Nature study, in which its research team provide proof for the compound’s role in heart health.

Elevated levels of the inflammatory protein IL-1β has been linked to an increased risk of cardiovascular disease. ©iStock/ArtTim

Boosting bioavailability: Can nutra follow pharma’s lead on delivery format innovation

From shots, to sweets, pills and bars; nutrients and functional ingredients can be delivered in a variety of ways. But can the nutrition industry learn a thing or three from how pharmaceutical companies are improving ingredient delivery and bioavailability?

Millions with MetS may benefit from improved vitamin E testing

People with metabolic syndrome need significantly more vitamin E, says a new DSM-backed study that finds current methods of testing for vitamin E deficiency can mask deficiencies in people with the condition.

Guest article

Omega-3 supply shifts: The case for marine agriculture

Varying forces are rapidly shifting the omega-3 supply chain. In this guest article, veteran researcher professor Michael Crawford says a rapid upscale in sea farming can make a major contribution to sustainable fish oils, with a potentially raised nutrient profile.

Fresh thinking: Industry leaders form coalition to unlock trillions through sustainable practices

The Food Reform for Sustainability and Health (FReSH) programme is aiming to bring private and public sector together to achieve the UN's sustainable development goals for 2030, an achievement that could bring over €2 trillion to the food industry. 

Rice bran cereals could get antioxidant boost from Assam tea fortification

Rice bran cereals can be fortified with Assam tea extract (ATE) to boost its antioxidant properties without sacrificing taste and texture, states a new study.