An international project has been launched to better understand how events during pregnancy and childhood influence the development of disease later in life, with the University of Western Australia and medical research organisation The Telethon Kids...
The Chinese herb Chuanmishen violaceum (CVPS) helped improve antioxidant activity and increased free radical scavenging capabilities in tests on ageing mice, revealing it’s suitability for anti-ageing products.
Educating consumers on the benefits of omega-3s and keeping those benefits forefront in their minds as they make buying decisions remains one of the principal challenges of the market, experts told attendees on a NutraIngredients-USA webinar that ran...
Changes to our microbiome and intestinal barrier functions directly lead to increased levels of systemic inflammation as we age, say researchers who suggest such age-related inflammation is reversible.
China’s food industry can no longer rely on vast volume growth from mass market items and will increasingly have to focus on innovation around personalised, healthy and functional nutrition products to boost its fortunes.
New research has reversed ideas about the health impacts of a high salt intake diet, and may have implications for salt reduction campaigns throughout Europe - though public health campaigners have called the results "contrived".
Healthy levels of magnesium in the body might decrease the risk of bone fractures, according to results of a study from the Universities of Bristol and Eastern Finland.
Adulteration in the sports nutrition industry remains a global issue, says John Travis of NSF International ahead of his talk on adulteration and innovation in sports nutrition at Vitafoods.
Korean cactus juice Cheonnyuncho not only decreased constipation in rats, but its soluble fibre content also improved the rodents’ bowel movements, colon thickness and gut microbiota, a study revealed.
The biggest challenge facing the probiotics sector is to spread the word of the potential gains “second generation” products can bring to a broader spectrum of health issues than just gut health.
At this year’s Natural Products Expo West, Trace Minerals Research launched a line of supplement straws. The company isn’t the first to play with this concept, but it certainly is one of very few. So what’s the appeal of dipping one’s toes into these...
Daily supplements of the baker’s yeast beta-glucan ingredient Wellmune may lead to fewer incidences of .upper respiratory tract infection (URTI) and shorter illness duration, says a new study.
Regulation for sports nutrition has had a long and winding road over the last decade but there are still issues that need addressing, says European Specialist Sports Nutrition Alliance (ESSNA) vice-chair Stuart Shotton ahead of his talk at Vitafoods 2017...
Alternative sources of protein and a greater focus on ‘food before supplements’ is shaping the sports nutrition practices of Singapore’s elite athletes.
Resveratrol is a potential candidate to help prevent bone-related complications in children during and after chemotherapy, a study carried out by Australian and Chinese academics claims.
The most effective way to boost nutrition through fortification is by targetting people as consumers, not merely recipients of a donation or a public policy programme.
The ubiquitous rose hip plant easily grows in North America, and one researcher advocates increasing its inclusion in the human diet beyond just pies, jellies, and jams.
Injections of vitamin K for breast-fed infants could help prevent complications that are currently associated with oral dosing, say new Dutch guidelines.
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.
Botanical extract supplier Naturex is looking for partners – both technical and commercial – to work together to develop natural solutions for red, green and blue colours and preservatives.
Chocolate spreads and jams contain huge amounts of sugar, with two slices of bread containing the entire maximum daily intake - but some experts have questioned whether the quantities eaten are large enough to contribute to obesity
Pro Athlete Supplementation (PAS) has been chosen as the official supplier of all performance nutrition products and hydration for the British and Irish Lions’ 2017 tour to New Zealand.
A new systematic review states there is no indication that vitamin A supplementation among babies at birth reduces mortality during the first six or 12 months of life.
While sales of omega-3 supplements have remained stagnant, brands and manufacturers are testing out the market with more omega-3 combination product launches.
The nutritional composition of the avocado is potent enough to positively affect the metabolic changes seen in type 2 diabetes and cardiovascular disease.
The aims of health claims are to encourage fair competition, prevent the public from being mislead and to promote innovation, but more and more companies are being put off by the application process. What needs to change?
‘We have a tremendous opportunity to use our global scale to influence positive change’
PepsiCo has launched an incubator programme to help nurture the ‘best and brightest’ entrepreneurs in the nutrition, health and wellness sectors. Eight ‘breakthrough brands’ will benefit from a €25,000 ($26,500) grant each, and access to experts from...
Scientists in Singapore have managed to genetically alter some E. coli probiotic strains to sense and kill a harmful gut pathogen, which they say could be used to help protect against certain diseases.
Pharmacists in South East Asia need to play a pivotal role in guiding pregnant women to take the correct supplements and combat the widespread ‘misinformation’ that is available online.
There are more essential fatty acids in the lipids of two species of crickets and a grasshopper from Asia, compared with the yellow mealworm larvae, which is widely reared in Europe for human food.
Dietary supplements containing a mixture of carotenoids and vitamin E may reduce BMI scores, waist to height ratio, and fat levels in obese children, suggest data from a new pilot study.
A multi-million Euro initiative backed by the German government has hailed the ‘good news’ of being close to market for a number of natural flavour masking ingredients for food and nutrition applications.
An agile approach to digital innovation is a mind-set increasingly being adopted by nutritional companies looking to gain an advantage in a competitive market.
Health claim applications to the European Food Safety Agency (EFSA) are too lengthy and too expensive, experts from the EU-backed Rediclaim said during its recent online conference.
Tributes are flowing in for the late Elwood Richard, founder of natural products industry leader NOW Foods, for his significant impact on the health food channel through the decades. Elwood passed away last week after a lengthy battle with cancer.
Supplement firms who view South East Asia as one homogenous market are doomed to failure, but there are four key consumer trends common to all markets, according to analysts.
The co-microencapsulation of probiotic bacteria with omega-3 rich tuna oil improved its survival and intestinal adhering ability, and also helped to retain a higher proportion of omega-3 fatty acids in the digestive system.
Ethical Naturals Inc (ENI) has announced the completion of two new studies to support the anti-adhesion activity efficacy of its Cranberex cranberry extract.
Omega-3 fatty acid supplements may benefit those with autoimmune conditions, as research describes the fish oil’s ability to reduce inflammation typical of type 1 diabetes.
Omega-3 fish oil supplier SeaDragon overcame a raft of challenges to open the world's newest refinery, with the firm now hopeful it can start recouping some of its NZ$11m investment.
Supplements containing a mixture of polyphenols may counter increases in pro-inflammatory markers in women of childbearing age using combined hormonal contraceptives, says a new study.
European calculation guidelines on nutrient content in foods need finessing through training and improved software, so they can be rolled out and accepted by stakeholders, says a new paper.