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'Glowing' skin is a key aim for skin care shoppers and 98% of them believe that good nutrition is necessary to achieving this, according to a survey by Lycored.
A personal trainer has founded a fermented food and drink brand after he undertook a radical 30-day elimination diet which ignited a passion for nutrition and gut health.
Protein supplement manufacturers should explore the current gap in the market for more savoury and female-friendly options when developing new products, according to a leading nutrition consultant.
Functional food firm Huel reveals details of an agreement with Sainsbury's to stock its nutritionally complete meal on supermarket shelves for the first time.
The sports nutrition world in Latin America is experiencing a fast-paced and seismic shift, which sees it move out of the performance, athlete-rich arena into a wider, health-centered sphere.
Researchers are pointing to the effect of nut’s fibre content on the gut and rate of faecal excretion as reasons the food’s consumption is linked to less weight gain and lower obesity risk.
A ground-breaking new mathematical model will help NASA to predict vitamin degradation in spaceflight food, ensuring astronauts remain fuelled on nutrient-rich diets, say researchers.
An Israeli collaboration of investors, food and beverage manufacturers are launching a FoodTech incubator focusing on improving food’s nutritional value as well as advancing personalised nutrition.
The European Food Safety Authority (EFSA) says there is no single age to introduce complementary infant feeding in Europe, citing individual characteristics and development as deciding factors.
As online reviews become 'intrinsic' to sales it's essential that sports nutrition brands learn how their products stack up online and communicate correctly with their web audience.
The increasing shift towards plant-based and vegan diets risks a deficiency of an essential nutrient found in animal-based foods that is important for brain health, according to a nutritional expert.
Supplementing the diet with a combination of different probiotic strains may modulate behavior in healthy volunteers, says a new RCT from Austria that supports the role of the gut-brain axis.
Biotech firms are reaping the rewards of a project looking into foods tackling metabolic syndrome resulting in products like microalgae, omega-3 and antioxidant-infused juices and algae-derived omega 3 oil.
The Danish Food Agency is to increase the amount of iodine in salt in a move that looks to address a deficiency in pregnant and breastfeeding women as well as in the country’s general population.
Sports people and the generally active are starting to shun ‘techy’ sports nutrition and look for whole foods that can deliver performance and health benefits, according to a new report.
Consuming high levels of caffeine during pregnancy could hinder liver development of your baby and increase the risk of liver disease in adulthood, warns new animal data that backs up previous suggestions.
An expert panel has identified that interventions based on biomarkers and disease prevention need to be the key priority areas for the nutritional scientific community to promote healthy ageing as the number of seniors in APAC soars.
The high prices of healthy foods, coupled with an abundance of cheap unhealthy foods, remains a prime contributor to malnutrition globally, warn researchers.
A United Nations (UN) report says progress made on eradicating malnutrition is too slow to achieve the 2025 and 2030 global nutrition targets as Africa and Asia continue to bear the brunt of food insecurity.
Extracts of grasshoppers, silkworm, and crickets top the insect antioxidant-rich list, scientists say as a study demonstrates these insects’ antioxidant capacity to be five-fold higher than fresh orange juice (OJ).
Maintaining and improving cognitive health among APAC’s rapidly ageing population requires a holistic approach, considering the gut-brain axis, nutrition intake, and the need for a personalised plan.
Switching to beef-derived protein (BP) might represent an effective strategy for increasing lean body mass (LBM) and lower-limb muscle strength as new research findings compare it favourably to whey protein (WP).
Taste must take top priority when it comes to developing new products in the plant-based space in order to win over consumers that are increasingly aware the food choices they make toward will dictate health outcomes in later life, according to global...
The ingredients manufacturer has launched a stabiliser made from fermented bio-based raw materials that caters to the surging plant-based trend, DuPont tells FoodNavigator.
Supplementation with Akkermansia muciniphila may improve insulin sensitivity and cholesterol levels in a study that points to the gut bacterium’s effect on weight and metabolic syndrome related traits.
In a study of overweight adults and their dairy intake, a high dairy diet (HDD) was found to lower blood pressure, which the researchers credited to an accompanying increase in calcium.
Mars Edge is to acquire a majority stake in startup foodspring in a deal that prioritises personalised nutrition and represents the first investment for the foodmaker’s health foods division.
Daily consumption of a low-fat spread formulated with plant sterols and fish oil may lead to “significant and clinically relevant” improvements in blood lipid levels, says a new study by Unilever scientists.
Editor's Spotlight: Q&A at Nutrition 2019, Baltimore, June 8-11
To accomplish its goal of reducing micronutrient deficiencies around the world, the 13-year-old Micronutrient Forum recently went through a revamp. We caught up with its first ever executive director, Dr Saskia Osendarp, at the Nutrition 2019 meeting...
A global crack down on food fraud coordinated by Europol and Interpol across 10 EU Member States has bagged 23 seizures of 2,4-Dinitrophenol (DNP), a toxic chemical, mainly sold online as a fat burner.
Protein-added treats are muscling into the confectionery category, but are these alternatives to traditional ice creams and chocolate bars ‘healthy’? FoodNavigator speaks with Mars Wrigley, Jim Buddy’s, and the British Nutrition Foundation.
Though the body of science around polyphenol intake generally supports its health benefits, it is “difficult to establish an evidence-based reference intake for the whole class and subclass of compounds,” researchers argue in a paper.
The rich profile of bioactive components found in tomato juice is the 'likely' link to its strong link to lower blood pressure and LDL cholesterol, say researchers.
A personalised nutrition approach that predicts blood sugar levels after meals may prove useful in the design of effective nutritional interventions for patients with metabolic disorders.
The IPA World Congress + Probiota Americas 2019 in Vancouver is less than two weeks away, but there’s still time to register to hear from must-see speakers from the Alan Alda Center for Communicating Science, the US Army, Danone, Pharmavite, and many...
TrooFoods, a prebiotic breakfast brand, has teamed up with Carbiotix, a leader in gut health testing, to offer the first ever gut health tracking service for fibre-based food products.
Consuming matcha in some form may have stress-reducing effects even on people who do not drink green tea, according to a Japanese study that used matcha cookies as its intervention.
Flavonoid-rich cocoa supplements may improve biomarkers of heart health, boost mobility, and improve the quality of life for people over 55, suggests a new study.
Consuming a portion of blueberries may reduce the risk factors that lead to cardiovascular disease (CVD), according to a group of researchers from the UK and US.
FANCL, Nippon Suisan, and Ezaki Glico are three of the biggest beneficiaries of Japan's Food with Function Claims (FFC), which was introduced four years ago and gave firms more opportunities to make health claims without going through the more stringent...
OptiBiotix Health continues the profitable drive of its Lactobacillus plantarum (LPLDL) probiotic strain in a license agreement with Nutrilinea for its use as a food supplement ingredient to help reduce high blood pressure.
Nuritas’ collaboration with Maastricht University that looks into nutritional solutions to tackle muscle atrophy once again places the firm’s Artificial Intelligence (AI)-powered natural peptide network in the spotlight
An algae innovation firm has created a ‘ground-breaking' platform offering colour and scent controlled high-performing microalgal for healthy and tasty food and drink that ‘ticks all the boxes’.
Opportunities for healthier out-of-home food sector choices will grow in the UK as the food industry tackles the obesity crisis, according to market research specialist Kantar.
Nuritas is to join forces with Maastricht University in a collaboration that seeks to discover nutritional interventions that can help preserve muscle mass and strength in later life.
