Sales of probiotic food, drink and supplements are set to reach £29bn by 2018, as consumers seek food-based answers to health issues, according to one expert commentator.
Probiota 2015 in Amsterdam is less than a week a way - a rare place where business leaders and leading researchers gather to transfer knowledge and innovation in the dynamic...
A probiotic could hold the key to treating peanut allergies in children, researchers in Melbourne have found.
By 2035 it is estimated that 8% of the global population will be classed as ‘pre-diabetic' – putting them at significantly higher risk of developing full type 2 diabetes. Such...
EFSA’s full low-calorie diet regime report – published this week – can help “tackle the societal challenge of obesity”, the EU’s specialist food trade group has said.
Vitamin D may help to reduce the risk of colorectal cancer by priming the immune system to respond against tumour cells, according to new data.
Improving the design of functional and finished products by better understanding the role of excipient foods could help increase the bioavailability of functional nutrients, according to new research.
Recommending intense sweeteners as a way to reduce sugar intakes cannot be justified as a public health strategy, the French Agency for Food, Environmental and Occupational Health & Safety (ANSES)...
A better understanding of the ancient human microbiome could contribute to a better understanding of health and nutrition today, say researchers.
Self-styled 'germvangelist' and microbiologist Jason Tetro says the probiotic industry is obsessed with technicalities and needs to venture back in time to access the innate, holistic power of probiotics.
Leucine supplementation could “significantly” increase muscle protein synthesis in elderly individuals, and therefore be useful in addressing age-related muscle wasting, according to meta-analysis.
168 human publications including 48 intervention studies, 20 observational studies, 12 meta-analyses, 13 reviews, and 75 other studies (bioavailability and mechanistic studies) have failed to convince the European Food Safety...
Nutrition giant DSM has partnered with the University Medical Centre Groningen (UMCG) for a large-scale research project on the impact of phenotypes on micronutrient status.
Eating more whole grains may be linked to a reduced risk of mortality, especially in deaths due to heart disease, say researchers.
A Nordic diet may help reduce the expression of inflammation-associated genes in abdominal fat tissue independent of body weight changes, according to research.
The term ‘probiotic’ could make a re-appearance on pots of yogurt on sale in UK supermarkets, if Italy is successful in getting approval for its use as a ‘generic descriptor’.
Adding whey to a short-term weight loss regime may prevent muscle loss, but the effects were not observed for soy protein, says a new study.
The infant formula industry has a "responsibility to adhere" to the principles of the WHO Code, manufacturer representatives from all corners of the globe agree.
Hong Kong is the world’s fastest growing market for infant formula, followed by mainland China, Saudi Arabia, Vietnam and Indonesia, latest Euromonitor research shows.
The infant formula industry must engage NGOs on the benefits of their products, according to scientists at DSM and Dupont.
Infant formula makers are focused on immunity and cognitive health but should turn to essential vitamins and minerals where they could make easier progress with claims, says a consultant.
Researchers investigating the types of microbes found in foods from different dietary patterns have questioned whether the bacteria in our foods plays a role in the structure and function of...
There is a general feeling that probiotic and prebiotic producers are getting closer to receiving their categories' first ever health claim; however many big companies are wary of rushing applications...
After months of speculation, French dairy giant Danone has announced it does not plan to sell its medical nutrition business.
The nutrition industry has become increasingly research led, says Food for Health Ireland (FHI).