Kefir consumption could increase the production of the neurotransmitter GABA which is responsible for many important cognitive functions and helps regulate anxiety, according to new research in mice.
Health and nutrition claims used in the marketing of infant and follow-on formula should be prohibited, paediatric experts think as they argue the claims may undermine efforts to support breastfeeding.
Using prebiotics to manipulate the microbiota of breastmilk is possible, says researchers, who also find that the mother’s age can influence this response with these changes varying for each individual.
The Food Safety Authority of Ireland (FSAI) and Dairy Industry Ireland (DII) members publishes guidance for infant formula makers on how best to comply with new EU food law that came into force this year.
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.
The European Commission (EC) is to allow lacto-N-tetraose (LNT) to be placed on the market as a Novel Food for use in food supplements and infant product formulations.
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.
The high antioxidant, flavonoid and fibre intake associated with a plant-based diet can help manage asthma and this could be helpful for many vulnerable people during this pandemic, according to the authors of a new clinical review.
A dietitian and founder of a 'good mood food' startup has shared her tips for maintaining good mental health during the uncertain times of this COVID-19 pandemic.
Chinese health foods giant BY-HEALTH's FY19 revenue jumped 20.94% to hit RMB$5.2bn (US$748m), however performance from its Australian subsidiary Life-Space failed to meet expectations due to changes in China’s e-commerce law.
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?
