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