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.
Innovation Fund Denmark is backing local probiotic firm Bifodan in a bioavailability-boosting project using encapsulation methods.
Supplementation with vitamin D does not reduce the adverse effect of earthquakes, according to new research from New Zealand.
While the omega-3s market has been moving toward ever higher concentrations of EPA and DHA, there is still room for fresh, minimally processed oils with lower EPA and DHA concentrations,...
High levels of selenium intake could help prevent colorectal cancer in Western Europe, a recent study has found.
Creatine may improve microvascular reactivity and capillary density amongst a health population, according to research.
A soy protein powder enriched with blueberry and green tea polyphenols may reduce exercise-induced susceptibility to viral infection, says a new study from North Carolina.
Additional prebiotics oligofructose and inulin through enteral nutrition does not significantly impact faecal concentrations of ‘friendly bacteria’ bifidobacteria in intensive-care patients, according to research.
Data from an upcoming UK Department of Health (DoH) report is likely to reveal the true extent of folate deficiency, according to nutrition multinational DSM.
Daily consumption of supplements containing extracts from French maritime pine bark may shorten the duration of the common cold and reduces the severity of sore throat, congestion, headache, coughing and...
UK start up MuscleGenes tests athletes for health and fitness related genes to determine nutritional approaches that may boost performance.
Norwegian Food Safety Authority issues warning on DNP in slimming products after medical agency confirms the substance was the behind the death of a man.
A new inulin-propionate ester (IPE) ingredient may increase appetite-reducing hormones and make people feel fuller, according to research published in the journal Gut.
The UK’s Advertising Standards Authority (ASA) has told a hay fever botanical its mention of sneezing, itchy eyes and runny nose amounted to an unauthorised disease prevention claim.
Ongoing research into the effects of individual amino acids will both substantiate their possible effects and counteract the negative assumption that they have been added to sports nutrition products solely...
Polyphenol-rich Irish potato extract may help reduce weight gain, according to research in mice.
Nitrate from leafy greens may thin the blood and help oxygen circulate around the body more efficiently, according to one of three studies conducted by the University of Cambridge and...
New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
The Swedish Medical Products Agency (MPA) says nearly 70% of ‘sexual potency’ food supplements it tested contained unlisted pharmaceutical ingredients.
Sabinsa and Fruit d'Or Nutraceuticals are targeting gut and digestive health, and heart health with their patent-pending combination of LactoSpore (Bacillus coagulans (MTCC 5856)) with Cran Naturelle cranberry seed powder.
Good science and trial design must be a focus for companies putting together new health claims dossiers, but that may not mean what you think it does, says NDA Panel...
Indonesia plans to process half of its seaweed domestically by 2020, meaning the carrageenan supply chain could see massive geographic diversions in the future.
Lack of a recommendation from a doctor, taste and price are all top deterrences for European consumers reluctant to take omega-3 – but sustainability is not a key concern, according...
Vitamin E tocotrienols from annatto may be better antioxidants than tocopherol-tocotrienol mixtures or alpha-tocopherol alone, suggests a recent study testing infant formula containing omega-3 fatty acids.
Encapsulating calcium in an edible protein cage can boost absorption of the mineral and offer an alternative delivery method for use in fortified foods and supplements, says new research.