Crickets could become a functional protein ingredient to rival casein and whey in nutritional beverages and sports drinks, researchers suggest.
Young, healthy men are more likely to actively avoid, rather than be attracted to, products with prominent health claims such as reduced-fat or high-fibre, according to new research in Spain.
Norwegian krill player Aker BioMarine has commissioned a new environmentally-friendly krill fishing vessel, at a cost of around €112.6 million (NOK 1 billion).
Probiotic soy milk improves several indexes of kidney function in type 2 diabetic patients with nephropathy – a major complication of diabetes and the foremost cause of end-stage renal failure.
Intestinal bacteria can accelerate the development of Alzheimer's disease, say researchers who suggest their findings could open new opportunities for preventing and even reversing the disease through the gut.
Soy milk fortified with combination of plant sterols can alleviate lipid peroxidation and inflammation, a Singapore clinical trial has concluded.
A new water stable micro-encapsulaton of creatine has enabled the ingredient to be used in a liquid shot for the first time, says Anabio Technologies.
A British University has been fined after a bungled nutritional experiment led to students consuming caffeine quantities equivalent to '300 cups of coffee.'
Coca-Cola European Partners (CCEP) has launched a new citrus flavor for sugar-free Monster Energy Ultra, seeing a 32% rise in sales of low calorie energy drinks and a shift in...
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...
Cap-based nutrient delivery systems have been around for several years but have not won widespread uptake on-shelf. A reusable cap featured at the recent Health Ingredients Europe (HiE) trade show...
Move over large, bland multivitamin pills; energy juices and smoothies are becoming the preferred method of getting your daily quota in Asia, but is Europe following its lead?
Supplementation with sea buckthorn could significantly reduce heart disease risk by improving blood cholesterol and blood lipid profiles, finds a pooled analysis of previous RCTs.
A new study indicates that Korean teenagers who regularly consume energy drinks are at “great risk” of mental health problems, particularly when consumed in combination with junk food, researchers claim.
Polyphenols from citrus fruit may counter the detrimental effects of high fat meals on cardiovascular health, report scientists from the University of Reading and PepsiCo.
Canadian and Chinese suppliers have applied for algae omega-3 and plant sterol approval under ‘substantial equivalence’ EU novel food rules.
Drinking sour cherry juice appears to boost blood flow to the brain and may reduce blood pressure, according to a study.
Adding Tiliacora triandra gum, from the indigenous Thai vegetable ‘Yanang’, to maltodextrin could create an excellent protector of probiotics, researchers have revealed.
Raisio chief executive officer Matti Rihko tells us he is moving onto a new venture later this year and was proud to have overseen Raisio’s transition from a challenged regional...
Roquette is investing in pea protein in Canada next year, as the French firm ups its game in the protein space.
Oxford researchers behind a novel performance-enhancing ketone drink get around an email a day from sports teams hoping to buy the product – and another 20-30 unnamed professional teams have...
The European Specialist Sports Nutrition Alliance (ESSNA) is lobbying for two different solutions to the EU caffeine claim hold up, one of which could see use of the claims limited to...
Branding ingredients has a mixed record of success but a survey reveals worldwide demand for recognisable ingredients.
Researchers have warned manufacturers of functional foods and supplements to keep polyphenol doses low, following conclusions that low concentrations protect but high concentrations may damage DNA.