Prominent figures within the sports nutrition industry identify cognitive health, personalised nutrition and the rise of eSports amongst others in insights gathered discussing how best to excel in the sector.
The European Specialist Sports Nutrition Alliance (ESSNA) is to join the European Food Forum (EFF) as part of ongoing efforts to promote healthy ageing and nutrition, especially during the coronavirus situation as well as Brexit.
The Advertising Standards Authority (ASA) is denying the use of claims made for a product that purported to provide protection for the brain against neurodegenerative diseases.
The polyphenols in pomegranate juice beneficially affected the balance of steroidal hormones among trained weightlifters but did not cut an inflammation marker, a recent study found.
Nutrition startups have voiced fears for their businesses after Amazon announced it is prohibiting shipments of any non-essential goods from its warehouses until at least April 5th in an aim to meet spiralling demand caused by COVID-19.
Sports nutrition company Science in Sport (SiS) has launched a service aimed at providing tailor made solutions for athletes to elevate sporting performance.
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.
As the grip of the COVID-19 outbreak begins to extend more seriously beyond China, there have been mixed messages about the impact of the virus on the nutritional supplements industry. Are we at panic stations – or is it more a case of business as usual?
Gut microbiome differences among elite athletes may be due to certain training or exercise types, say researchers, who believe these changes could help identify an optimal gut microbiome for a certain sport.
Fonterra / NZMP is studying the use of Milk Fat Globule Membrane (MFGM) for application in adult nutrition, especially in the areas of stress management and sports performance.
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?
Probiotics for managing constipation in children, a Singapore company’s innovation in lab-grown breast milk, and Nestle Health Science China’s two new FSMPs products are some of the most read stories on the social media.
