Growing public interest in fermented foods in Spain and France is not being seized upon by European food companies and retailers because they are too “risk averse and conservative”, according to the author of a new report into the trend.
Inhaled treatments that use the natural phenol resveratrol appear to slow age-related degenerative changes in the lung, suggesting that this delivery method does not impose on compound efficacy.
A combination of three probiotic strains may improve quality of life for people suffering from seasonal allergies, says data from a double-blind, placebo-controlled, randomized trial.
The mushroom fibre chitin-glucan has potential as a prebiotic that alters activity in the microbiota and cuts LDL cholesterol, says patent owner KitoZyme as it looks to fund further clinical work and product development.
Incorporating prebiotic oligofructose in the diet as supplements or functional foods may help lower levels of some markers of obesity-associated inflammation, says a new study.
Social media-influenced superfood demand is driving botanicals sales in retailers, as independent health food shops fight to differentiate themselves in a crowded marketplace, says UK NAHFS chair.
Eating 10 portions (800 g) of fruit and vegetables a day can greatly reduce the risk of cancer, stroke and heart disease and could prevent 7.8 million premature deaths worldwide, according to researchers.
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.
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The days of taste and general health trends dictating dietary decisions are over. Today, scientific and technological advances mean personalized nutrition is possible.