A new digital nutrition guide, ‘Noory,’ has launched to empower individuals to customise their daily meals according to specific health requirements, with the use of AI.
With the gut microbiome holding the key to almost every aspect of our health, from digestion and immunity, to hormonal balance and skin health, it should perhaps come as no surprise that healthy ageing may well start with the promotion of beneficial gut...
Pharmactive Biotech Products' new scientifically backed KWD+ kiwi extract (Actinidia deliciosa) targets vegan sports nutrition consumers as well as ageing populations at risk of muscle loss.
Virginia-based Bio-Cat, Inc. is sponsoring a clinical trial at the University of Illinois at Urbana-Champaign to investigate the efficacy of a digestive enzyme blend designed to improve protein digestion and gastrointestinal tolerance.
French ingredients supplier Nexira is to acquire UNIPEKTIN Ingredients in a deal that taps into the firm’s diversification strategy, which places boosted health and nutrition activity front-and-centre of its plans.
Sweden’s probiotics firm Probi have revealed details of a new collaboration with Perrigo in a pact looking to launch a series of probiotic concepts for digestive and immune health within the European region.
Athletes often cite gastrointestinal complaints as a cause of underperformance in endurance events. New research suggests that a diet low in FODMAP may help prevent this.
Looking at the body of published studies on β-fructan’s potential effects on human digestion, researchers from France and the Netherlands reveal a positive correlation.
The polyphenols found in acai can survive through the digestive system, potentially bringing prebiotic benefits throughout the gastrointestinal tract down to the colon, according to researchers in the UK.
A possible method of controlling the digestion rate of omega-3 supplements and release of free fatty acids (FFAs) in the gut has been identified in a recent study published in Food Research International.
A new micro-encapsulated seaweed ingredient will ‘open up a whole new avenue’ for Seaweed & Co as it targets smoothies and the sports nutrition market.
When a probiotic is co-encapsulated with omega-3-rich tuna oil, not only do the bacteria adhere better on the intestinal wall, but more chemically intact omega-3 fatty acids are released from the oil, researchers in Australia discovered from an in vitro...
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.
Uptake of the flavonoid quercetin is generally blocked by intestinal compounds throughout the digestive system, finds a new bioavailability study which suggests oils can offer protection to the nutrient – but warns against it.
Milk may significantly lower the release of polyphenols from almond skins during digestion, while consuming almond skins with food also has a significant effect on their release, according to a study.
You can say what you like about the benefits of mixing protein sources, but for sports nutrition expert Chris Lockwood, PhD, there’s only one way to the answer the cost vs benefit question: Whey.
There is an opportunity for companies to use bioavailability enhancement to differentiate their products, even if consumers don’t have a firm grasp of specific technologies, an expert says.
Researchers test linseed oil nanoemulsions as a way to increase carotenoid’s bioavailability and stability, bringing its health benefits to more supplements and functional foods.
An innovative analytical method has provided insights into the emptying, phase separation and distribution of fat in the human gastrointestinal (GI) system, which could pave the way for more effective functional foods that control energy intake and homoeostasis.
The understanding of what happens within the human digestive system has always been hampered by the inability to observe that system in action, leave alone the imperfect understanding of one of the major components of the system, the gut microbiome. ...
The percentage of food and drink launches carrying digestive health claims has fallen from 2.4% in 2009 to 2.2% in 2014 in the EU, says Innova Market Insights.
Supplements containing a patented spinach extract containing green leaf membranes called thylakoids may reduce measures of ‘hedonic hunger’ by up to 95%, says a new study.
Digestion may impact the antioxidant potential of wholegrain cereals and more human studies are needed to confirm their true activity, according to research.
New funding and licencing deals will help the UK Institute of Food Research (IRF) to take a significant step closer to the commercial use of its model gut systems by international food and drug companies.
UK firm Direct Healthcare has been rapped by the advertising watchdog over slimming claims for itsBioBIND product that contained cactus extract, chitosan and psyllium husk.
A new model to evaluate probiotic survival in the gut has confirmed that many bacteria strains survive better when consumed in a functional food matrix such as fermented milks – so allowing a greater chance to promote health, say the researchers.
Omega-3 fish oils, resveratrol, and tributyrin may have greater bioavailability when delivered in a in a microencapsulated emulsion form, according to new research.
Consumption of apple smoothies may increase the bioavailability of polyphenols in the colon, compared with juice, and possibly offer greater protection against chronic disease and cancer.
Netherlands-based scientists have reported data for the real-time digestion of fats containing ingredients like vitamin D3, insights that could advance the formulation of foods.
The benefits of DSM’s appetitie-suppressing Fabuless ingredient may be related to the composition of fat in the ingredient, which may resist absorption in the gut, says a new study.
A simple pill containing a gel based on cellulose may swell in the stomach and promote the feeling of fullness, says new research from Italy with implications for weight management.
Nano-sized curcumin capsules may boost the body’s uptake of the ingredient, and enhance its potential to prevent colon cancer and Alzheimer’s disease, suggests a new study from Japan.
Increased intakes of resistant starch and wheat bran may improve regular bowel habits in healthy adults, say findings from a new study funded by Tate & Lyle.
UK consumers have been warned not to drink a range of clay-based beverages marketed for digestive benefits and detoxifying qualities as they contain harmful levels of arsenic and lead.
Increased intakes of calcium from the diet and supplements may reduce the risk of colorectal cancer by up to 23 per cent in women, says a new study from the US.
Common genetic variations may interfere with the absorption of vitamin B12, and subsequently levels of the vitamin in the blood, suggests new research from Harvard.
Australian researchers have designed a nanoparticle one thousandth the width of a human hair, which they say has demonstrated potential to protect antioxidants from destruction in the gut.
Emisphere Technologies' new encapsulation technology that enhances
the absorption of B12 vitamin has passed its second stage of proof
concept studies and is due to be released next year.
Nestle has agreed to sell parts of Novartis Medical Nutrition to
Fresenius for an undisclosed sum, just months after buying the
company for some €1.7bn
Swedish researchers have identified a compound found in green
leaves that suppresses appetites and boosts weight loss in lab
animals, and could one day be used as a functional ingredient to
help tackle obesity.
Custard could soon be going functional with soy isoflavones or
antioxidants from olive oil, as research from the Netherlands shows
that the popular dessert can easily be enhanced and release these
bioactive ingredients.
A chewing gum with the amino acid cysteine aimed at reducing the
risk of alcohol and tobacco smoking related cancers is expected to
launch to market this year, following extensive research at the
University of Helskinki.
Ocean Nutrition Canada has developed the technology to add omega-3
to chews without them tasting fishy, and is broadening out its
ingredients-only business model to supply them on a bulk basis.
