Plant-based protein shakes may be better than whey protein shakes for people who need to monitor their glucose levels, according to research from the Centre for Nutraceuticals at the University of Westminster.
With a focus on upcycling and creating a sustainable supply chain, Riff Cold Brewed has conceptualised a ready-to-drink (RTD), carbon-neutral, plant-based offering that hails as the latest in clean caffeine.
COVID-19 has boosted interest in functional foods that deliver wellbeing benefits like immunity and stress management. But while the pandemic may have accelerated this trend, functional foods are no flash in the pan, experts insisted at FoodNavigator’s...
It’s milk, but not as we know it, Jim… To be precise, GoodSport is dairy milk, but with the protein and fat removed via ultra-filtration, leaving a clear sugary fluid loaded with electrolytes and vitamins. But does this upcycled elixir (better known as...
New consumer research carried out by Kerry, the world’s leading taste and nutrition company, reveals that 65% of functional beverage consumers are more worried about their health since the start of the COVID-19 pandemic.
A molecular biologist, a medical doctor and a nutrition innovation expert have joined intellectual forces to create a cognitive health focused brand which they hope will redefine the caffeine-laden energy drink category.
As 2021 gets underway amid muted new year celebrations, products, ingredients and extracts continue to raise interest among European authorities as NutraIngredients presents a round-up of food alerts involving energy drinks, tainted food supplements and...
Malaysia headquartered Ritamix Global has launched a tea modelled on a TCM formula used in China for COVID-19 treatment – but the new product is registered as food and beverage and makes no health claims.
China consumers are placing more trust in traditional Chinese medicines (TCM), with a declining interest in overseas supplement brands and functional foods with health claims, said a consumer survey funded by the High-Value Nutrition National Science...
While the US is the most developed market for kombucha, the category is growing in Europe with the drink’s natural and functional positioning ready to tap into health and wellness trends. But the evolution of the French, German and UK markets shows the...
APAC’s probiotics sector is continuing to soar, but consumers are increasingly seeking applications beyond supplements and dairy, with honey, tea and coffee emerging as potential formats for innovation.
Researchers in Iran have found that caffeine increases nervous system activation thereby enhancing recovery after a bought of strenuous exercise in healthy young men. The finding could have implications for how caffeine is used to support athletes.
Health experts have stressed that the current advice given to woman to avoid high doses of caffeine during pregnancy is not likely to be altered after new research claimed there was ‘no safe level of caffeine consumption for pregnant women and would-be...
Regular caffeine consumption induces very limited anti-inflammatory effects, while sedentary behaviour and body fat accumulation induce significant inflammatory effects, according to a new study involving nearly 250 men and women.
An entrepreneur with a passion for preventative health has created immunity supplements with up to ten times more vitamins than competitors, with an extra punch of polyphenols, in a bid to bring more healthful solutions to cold and flu aisles.
The US Food and Drug Administration will not object to the use of certain qualified health claims regarding consuming certain cranberry juice and supplements and a reduced risk of recurrent urinary tract infection (UTI) in healthy women.
India is leading the APAC market with the highest number of new food, drinks and supplements that bear immune system-boosting claims launched in the last five months. Australia and Indonesia ranked second and third.
Kombucha Brewers International (KBI), the trade association committed to promoting and protecting commercial kombucha brewers around the world, has released the industry’s first Code of Practice, a food safety and quality standard for kombucha producers...
Regulators from China and importing countries should cooperate to arrest the problem of milk formula not intended for infant consumption being marketed as such in the China market, said an industry observer.
New research from Unilever highlights the growing importance of health, wellness and immunity for consumers. “Our Foods and Refreshment business is uniquely positioned to lead purposefully in the space of holistic health and immunity,” nutrition R&D...
Social media ads, posted by UK-based Revival Drinks, has incurred the wrath of the Advertising Standards Authority (ASA), which deems the posts in breach of the rules of use for authorised health claims.
Researchers have announced what they believe to be the healthiest way to drink coffee, after conducting an observational study of over 500,000 people examining the links between brewing method and risk of heart attack.
Holland & Barrett staff have set up a petition, signed by thousands of staff and customers, begging the company to close its stores during the coronavirus pandemic as they argue their lives and the lives of customers are being put at risk.
Vitafoods has announced it will be hosting a Digital Week (11-15 May 2020) dedicated to supporting and inspiring the nutraceutical industry by giving exclusive access to the latest science, insight and trends.
Caffeine containing thermogenic fitness drink (TFD) formulas appear effective in increasing resting energy expenditure (REE), a study finds with higher amounts also impacting on resting fat oxidation (RFO).
See February's 10 most read stories, including the impact of the novel coronavirus COVID-19 on nutrition businesses, Singapore's lab-grown breast milk innovation and more. Click through the gallery to see them all.
Interest in the use of probiotics and prebiotics as ingredients in food continues to grow, as consumers and industry look for microbiome-friendly foods. But just how doe these ingredients impact food development and, in particular, the texture of foods?