‘Omic’ technologies such as microbiome and metagenome analysis are defining the molecular basis of many pathologies, according to an expert, who outlines the challenges that lie ahead for the industry.
The Clinical Nutrition market is set to witness annual growth of over 8.1% to 2025, spurred in part by nutritional supplements as healthcare providers increasingly focus on prevention, according to new research by Global Market Insights (GMI).
Nutrition solutions for critically ill patients should not ignore the potential of modulating gut bacteria for health, say researchers who suggest current enteral feeding solutions do not support gut defences and the microbiome.
Medical nutrition terminology is not consistently defined - with frequent inconsistencies between definitions and regulations relating to specific terms and practices, warn researchers who argue that standardised terminology is needed.
What’s the science behind ingredients used in supplements to support liver health? And what is the best way to market this to consumers? These are some topics we explored during our Liver Health webinar.
Bacteria in our guts may be impacting human health and disease by telling host genes what to do, say researchers who have uncovered a new mechanism by which our microbiome communicates with and controls the DNA of our own cells.
DuPont Nutrition & Health and Lonza Consumer Health & Nutrition are to join forces to manufacture and supply human milk oligosaccharide (HMO) in a deal that looks to meet rising demand in a €44bn global infant nutrition sector.
Supplements containing Lactobacillus plantarum C29-fermented soybean (DW2009) may improve cognitive function in older adults with mild cognitive impairment (MCI), according to results of a gold-standard clinical trial from Korea.
Israeli manufacturer Matok V’Kal Ltd. has created a new category for the on-the-go sports nutrition sector with a low-calorie spray which coats the mouth in carbohydrates and tricks the mind into thinking the body has had a boost of energy.
Wakame seaweed, moringa and lotus root are amongst the ingredients that will help reduce the environmental impact of food production and improve public health, according to a new report published by Unilever-owned Knorr.