In his final address to the omega-3 sector as a whole, outgoing GOED executive director Adam Ismail said the industry has unlimited potential, which it can reach only if it bands together to control its message and support the ingredients’ health benefits...
Participants under moderate stress who drank a ‘wellness beverage’ reported a better mood improvement compared to a placebo group, according to a study published in the peer-reviewed Journal of the American College of Nutrition.
The lack of a clear, shared definition of nutraceuticals risks them remaining in the grey area between food and pharmaceuticals and failing to reach their full potential as a therapeutic tool, suggests a new review in the British Journal of Clinical Pharmacology.
After three days of learning and debating the current state of business and science in the microbiome, probiotic and prebiotic space, our co-chairs of the IPA World Congress + Probiota 2018 share their own thoughts and personal take-away messages.
By Katia Merten-Lentz, partner at international law firm Keller and Heckman
New novel food regulations came into force in the European Union this January. Thanks to this new legislation, food business operators are now equipped with tools facilitating innovation, Keller and Heckman partner Katia Merten-Lentz suggests.
An interactive map which tracks rising food tech start-ups around the world will allow industry players to navigate the latest innovations, its creator, Crowdfooding, says.
