New technologies are vital to the future growth of the food and nutrition industry, but their future success depends on much more than the science behind them.
Nitrate from leafy greens may thin the blood and help oxygen circulate around the body more efficiently, according to one of three studies conducted by the University of Cambridge and Southampton.
Good science and trial design must be a focus for companies putting together new health claims dossiers, but that may not mean what you think it does, says NDA Panel member Hans Verhagen.
New research from Canada suggests that blueberries and bilberries do not significantly improve night vision in a healthy population, contradicting several previous (though often less well-designed) studies.
Consumers are generally able to use nutrition labelling systems to identify more and less healthy foods, but the use of different reference amounts may be confusing, say researchers.
The UN Food and Agriculture Organisation (FAO) and World Health Organisation (WHO) have published a 60 point plan as part of a ‘framework for action’ to improve global food and nutrition systems.
To understand Functional Foods you must see it as a strategy to add value to processed foods, says the president and founder of the HealthyMarketingTeam, Peter Wennstrom, in this guest article.
The EU’s central science agency has rejected a health claim submission linking prunes (Prunus domestica L) with normal bowel function in under-3s for a lack of infant-specific data. A carbohydrate-based claim was also rejected while zinc and selenium...
Following a Mediterranean style-diet may be better at cutting obesity rates than following diets that involve continually counting calories, say researchers in the UK.
Researchers have urged food producers to develop good tasting protein-rich products that are based on foods that the elderly already regularly consume.
A newly approved EU health claim to say folic acid supplements reduce the risk of infant neural tube defects will bring home the nutrient’s importance to women, say a team of campaigners and trade groups behind the claim.
Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
Higher intakes of flavonoid compounds in the diet during middle age may boost healthy aging in women, according to data from 1,517 women from the Nurses’ Health Study.
