Short-term high protein diets may promote microbial instability in the gut that negatively affects the performance of endurance athletes, say researchers from the UK.
Back after the COVID hiatus, Ingredion took advantage of the highly on-point and in-person Snackex 2022 – organised by the European Snacks Association in Hamburg, Germany, at the beginning of July – to showcase its solutions to help producers stay ahead...
Barentz International have acquired ACE Trade CZ, a Czech-based distributor of specialty ingredients in what is the latest purchase for the Dutch nutrition specialists.
Trends in Japan’s Foods with Function Claims (FFC), the demand for vegan-friendly omega-3 based on insights from Thai Union, and an upcoming business summit in Singapore for the health and nutrition industry are featured in this round-up.
New Zealand is pumping in cash to boost its cherry-growing industry by funding research to assess the nutritional value of the stone fruit that has been purported to reduce inflammation, regulate blood pressure and improve sleep among many.
A combination of olive and pomegranate fruit extracts could help improve lipid profiles and reduce the risk factor for cardiovascular (CVD) disease, according to the results of a Spanish study.
The European Union is to amend current levels of red yeast rice-derived monacolins permitted in food in a move that ends the regulatory wrangling of this component dating back to 2010.
With consumers increasingly demanding scientifically-validated nutra products and ingredients, one of the key scientists in Australia’s national research agency has revealed the three factors that are crucial for a high-quality trial.
The authors of a recent review assert that all diet-related chronic diseases are linked to the microbiome but there is limited consideration of these interactions in contemporary dietary guidelines.
UK start-up, Liquid Lipo International, will challenge a recent Advertising Standards Authority (ASA) ruling relating to “misleading” and “unsubstantiated” claims for its flagship fat-reducing product, Liquid Lipo Fat Dissolved Gel.
New UK legislation that promotes innovation and more nutritious crops has been introduced to the country’s Parliament last week in a move designed to address future food security.
Adults consuming 8-10 grams (g) of fibre daily have fewer antibiotic-resistant microbes in their guts, according to researchers who suggest this dietary change may help fight antimicrobial resistance.
Food flavors and ingredients firm Firmenich has revealed details of its newly established Scientific Advisory Board (SAB) set up to guide the Swiss company’s research and development strategy.
For CarobWay and its Co-founder Udi Alroy, the motivation behind setting up the Israeli-based firm was simple – to bring the super-nutritious, highly sustainable food crop to the modern-day table.
Solvay is to invest in Suanfarma’s manufacturing facilities in a pact to develop its biotechnological and fermentation capabilities in the development of natural ingredients.
Nutrition giants DSM have renewed their partnership with UNICEF and nutrition think tank and incubator Sight and Life that seeks to improve nutrition for at-risk groups in Sub Saharan Africa and Asia.
BIO & ME, the consumer health brand of Singapore-based gut microbiome firm AMILI, has launched five probiotic formulations to target immunity, well-being, energy, mental health and strength – all tailored to the Asian population.
In this guest article, Dr Sven Sewitz, Director of Biodata Innovation at Eagle Genomics, outlines how a new wave of radical innovation will help companies looking to innovate with ‘next-generation food’
Cereal fibre is consistently associated with lower inflammation compared with vegetable and fruit fibre, according to a recent US study assessing the relationship between dietary fibre, inflammation, and CVD incidence.
The UK Government is to launch an official review into ways to boost vitamin D levels among the population that could include dietary supplements and fortifying food and drinks.
EFSA has issued a positive opinion about the safety of methyloxolane in food processing, bringing the industry closer to the prospect of a bio-based alternative to petroleum extraction solvents.
The food industry has seen a shift in attitude from both regulators and consumers, who are increasingly making the link between diet and population health. As food innovators develop their reformulation and fortification plans, they walk a fine line....
A couple who discovered the power of the Haskap berry while in Canada developed so much faith in their qualities, they have set up a company dedicated to the power fruit.
The maternal health dietary supplements category is diversifying with the introduction of products containing probiotics and algal oil DHA – although multivitamins and folic acid remain the mainstays.
The consumption of purple-black barberry powder, specifically Berberis integerrima, may help reduce cardiovascular risk factors, according to a new eight-week RCT.
Eating a balanced diet with a range of proteins from different sources rather than from a single source could help prevent high blood pressure developing, a study has found.
Probiotics and two types of prebiotics, namely resistant starch and resistant proteins, have the potential to aid healthy ageing by reducing low-grade inflammation, according to a new review.
EU Regulation (EU) 2022/196, authorising the use of Lallemand’s Lalmin vitamin D yeast in 22 new food categories, has been published, following a favourable Opinion from EFSA in April 2021.
A study that links higher intakes of raw, but not cooked, vegetables to lower cardiovascular disease (CVD) risk has been met with caution by critics who warn not to take its findings in isolation to determine future intake or frequency.
Nestlé Health Science has agreed to acquire weight management service, PronoKal (PnK) from investment company, Abac Capital, to “add a new dimension” to its weight management portfolio.
A comparison of gut mycobiome of multiple sclerosis (MS) subjects with a healthy control group has identified correlations between specific mycobiome and the autoimmune disease.
The flavonoid-like components of peanut stem and leaf extract appear to promote sleep quality via a mechanism of action that decreases neuronal excitability, according to researchers.
A large brain MRI trial has shown that the ‘Green’ Mediterranean diet, high in polyphenols and low in processed and red meat, may slow brain atrophy in the over 50s
Belgian ingredients supplier, Puratos is to acquire the scientific expertise of THT in a bid to satisfy growing consumer demand for products that promote a well-balanced gut microbiome.
Abbott is to launch a range of “consumer biowearables” that track glucose, ketone, and lactate levels in the body enabling users to continually monitor nutritional and general health.
UK food tech start-up Spoon Guru continues its efforts into tailored nutrition as the firm joins forces with retailer Schnuck Markets, to create a healthy eating platform.
Researchers assert that modifying individual dietary patterns may aid better control of glycaemic responses to glucose from starchy food, and by extension mitigate chronic disease.
Unilever has teamed up with gut microbiome organisation Holobiome to discover ingredients in food and drink that target the gut-brain axis and improve mental wellbeing.
A scientist in Israel is ‘tricking’ lettuce into producing nutrients in higher quantities thanks to gene editing technology CRISPR/Cas. FoodNavigator hears how.
Protein Package – an online website that allows customers to select snacks from around the world – really took off in 2020, turning George Greenhill’s fledgling dream into a growing reality.
Nestlé Health Science has launched a new online platform that focuses on the importance of nutrition for patients and carers of those undergoing cancer treatment.
The cash injection will enable Verdify to roll-out global expansion plans and enhance data collection protocols, brand endorsements and digital link ups with major retailers.
Symrise has pledged to accelerate product development to support UK dairy, bakery and beverage industries, following the opening of an innovation lab in Bedford last November.
An internationally recognised glycaemic index (GI) research pioneer has provided her tips on how food and nutrition companies can innovate in this crucial area on our latest episode of NutraChampion.
Eighty per cent of knee osteoarthritis patients on a ketogenic low energy diet and exercise regime experienced improvements in pain and an average of 10 per cent in loss of body weight, a new trial has reported.
