China's State Administration for Market Regulation (SAMR) is calling for public feedback regarding regulations for health food products containing probiotics.
Chinese mothers are buying less infant formula via cross-border e-commerce, while the sales of other nutritional products for infants, such as calcium and vitamins, are increasing.
A daily dose of a multi-strain probiotic can provide a significant improvement in mood, with a reduction in depressive, anger, and fatigue, and an improvement in sleep quality, according to a new study in Italy.
Multiple experts have questioned news reports claiming probiotics can evolve to do more harm than good – warning that news reports have vastly over-simplified and sensationalised the findings.
A trade association for the UK’s cannabis industry announces its intentions to sue the country’s Food Standards Agency (FSA) over moves to classify cannabidiol (CBD)-containing products as a 'novel food.'
Cognitive health will be the subject of a keynote presentation at our second Healthy Ageing APAC Summit, with BioCeuticals / Blackmores expert Belinda Reynolds shining the spotlight on the importance of investment, personalisation, and clinical trials.
A paper published by a group of medicinal biochemistry researchers provides a comprehensive look at the challenges of selecting well characterized materials for testing, including a list of recommendations for best practices.
The world of hemp and CBD products sits at a critical moment in its history, much as the dietary supplement industry did a quarter century ago, according to one of the experts who was there at the birth of the industry.
A gut health entrepreneur who created a range of live sauerkrauts in an aim to cure her persistent fatigue and skin issues has somewhat surpassed her plans after being named the winner of an international food innovation competition.
Israeli manufacturer Matok V’Kal Ltd. has created a vegan protein hot drink powder, in an aim to provide the perfect post workout mix for cold weather workouts.
Scientists have outlined the effect of fermented foods on the gut environment, as the boost in beneficial bacteria numbers may give rise to better defined personalised nutrition schemes in the future.
