Our teams of journalists were out in force at Probiota last week. We’ve picked out some of our highlights from a packed programme of talks on industry insights that showcase the best of all things microbiome-related.
China has surpassed Europe as the second largest country for omega-3 value share for the first time, only behind the US in 2017, according to the Global Organisation of EPA and DHA Omega-3s (GOED).
Blackmores' in-market sales in China dipped in the first half of the financial year, causing its shares to slide and emphasising the difficulty in shifting from a daigou-based model to domestic Chinese trade.
A serial entrepreneur is on a mission to put an end to the cloaked industry of sweet and sterile baby food with his unsweetened prebiotic and probiotic yoghurt called Lovebugs.
The words ‘detox’ and ‘cleanse,’ when used with supplements or juices or diets, have strong market appeal. But some experts from the dietary supplement industry believe it’s time to move away from those words.
From marketing support for the ‘mighty mitochondria’ to butters for better sleep, trend forecasters at SPINS highlighted the trends that will dominate the dietary supplements space in 2019.
A Belgium-based entrepreneur has developed an online booking platform for complementary and alternative medicine practitioners, set to integrate nutritional e-commerce, in a bid to simplify and promote holistic health.
What's been trending on social media this past month? A $10m donation from Blackmores, higher obesity risk in Indian vegetarians, anabolic steroids in Aussie and Kiwi sports supplements, and more.
A report outlines a series of recommendations that attempt to address the decline in public trust regarding nutritional science and the expanding variety of information sources.
Singapore is rightly proud of its status as South East Asia's leading food and nutrition hub, but the city state is refusing to rest on its laurels, and is now striving to develop a thriving start-up scene and tackle challenges around food safety,...
An entrepreneur who caught the bug for making foods that fizz while making a ‘vegan zombie brain’ restaurant dish says the probiotic fermented food category is exploding.
FREE Liver Health Webinar on Feb. 28, 2019 @ 1 PM EST
What do we know about the efficacy of botanical ingredients in maintaining our liver health? Mary Bove, ND, director of medical education at Gaia Herbs, gives us the scoop.
From fermented veg and kefir, to probiotic fruit and okara, the fast-evolving subcategory of gut-friendly foods is being laden with new product innovations. Here, we take a look at some of the newest additions to the in-style scene.
Protein is a widely recognized and scientifically established ingredient for sports recovery, but one expert argues that there are several more ingredients with untapped potential.
