Experts have asserted that “the consumer is ready” for biotics delivering targeted benefits as opposed to general microbiome support, amid a rising demand for psychobiotics and an increasing awareness of the gut-brain axis.
While stacking functional ingredients with multiple health benefits is a win-win for consumers and brands, the combination can make tracking the immune support category tricky.
CBD brands are coming out in force to refute new advice from the UK Food Standards Agency (FSA), recommending adults should limit CBD consumption to 10mg per day, rather than 70mg.
Chronic supplementation with polyphenol-rich food, such as dark chocolate, can help mitigate damage to gut permeability and microbiome diversity caused by intense, sustained exercise, according to Italian research.
Early detection of micronutrient deficiencies could significantly improve the clinical prognosis for patients with neurodegenerative diseases, using therapeutic intervention to replenish or enhance plasma levels, according to researchers.
After two very good years of growth, sales of children’s supplement have declined over the past 12 months, but another wave of growth could be just around the corner.
The supplementation of curcumin encapsulated within fenugreek mucilage has shown to improve cognitive and locomotive function of patients suffering from mild dementia, according to a six-month-long RCT conducted in India.
From post-party supplement to main player in sports nutrition, the startup KA-EX which offers a “holistic recharging” product has seen an evolution of consumer interest since its launch.
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Results of a new RCT outline the blood pressure balancing effect of Pharmactive Biotech's aged black garlic supplement ABG10+ in patients receiving treatment for hypertension.
The polyphenols found in peanuts may improve cognition and mood via the gut microbiome, says a new study by researchers at the University of Barcelona and funded by the Peanut Institute.
A new meta-analysis of available RCTs reports that N-acetylcysteine (NAC) supplementation may be an affective nutritional therapy for women suffering with PCOS, with significantly improved metabolic outcomes following intakes.
Experts have come together to discuss new techniques for body composition assessment in the wake of a newly published review recommending nutrition interventions in relative energy deficiency in sport (RED-S).
The founder of one of the first microbiome testing kit companies on the global market describes the key challenge for personalised nutrition businesses ahead of his appearance at the Active Nutrition Summit next week.
As interest in women’s health grows, supplements containing ingredients ranging from black cohosh to red clover have gained consumer attention for their potential to reduce a range of menopause symptoms, but what is the scientific backing?
Experts have discussed the importance of using AI to create ingredients with enhanced nutrient bioavailability, yet highlight the significant cost and time implications as key challenges for researchers and product developers.
Ingredients by Nature’s Eriomin-branded lemon flavonoid complex alters the gut microbiota composition of prediabetics, according to a new study funded by the citrus-derived ingredient supplier.
The unique health and nutritional needs of women throughout their life span, which remain a significant gap to fill, could be addressed with science-backed ingredients and targeted supplementation.
A new BAPP lab guidance document details the laboratory analytical methods available for the authentication of English lavender essential oil and how to detect adulteration with lower-cost materials.
Coprococcus spp. may be a potential biomarker organism for mental health, and could be “an interesting lead for novel dietary-based preventive therapies for specific neurological disorders”, says a new review.
Experts have highlighted the potential for the ‘hyper-personalisation’ of biotics to suit individual microbiome compositions for targeted health benefits, but expense, lack of scientific data, and regulatory restrictions represent significant barriers....
Recent advances in our understanding of the skin microbiome across multiple biological niches and the gut-skin axis is driving innovation across a range of personal care products.
As part of an investment of €50m into Cargill’s Saint-Cyr en Val facility in Orleans, France, American multinational Cargill is opening a protein innovation hub. The hub promises to give the company's customers the tools to trial, create and taste...
The startup Headstrong, founded by recent university graduate 22-year-old Finn Hall, seeks to bring authenticity to the growing functional mushroom market with clean, high-quality capsules.
New clinical and pre-clinical study results suggest BioActor's MicrobiomeX ingredient, a blend of sweet orange and grapefruit extracts, improves microbiota composition and SCFA production in subjects with metabolic disturbances.
FrieslandCampina Ingredients is launching a "Step Up Nutrition" portfolio aimed at improving growth and development, immunity, cognitive development, mental health, and gut health in children aged three to twelve.
Omega-3 fatty acids, whose antioxidant and anti-inflammatory properties are generally associated with cardioprotective effects, could offer significant benefits for lung health, too.
Supplementation with heat-killed Lactobacillus acidophilus L-92 postbiotic may boost antiviral immunity in healthy adults, says results of a randomized, double-blind, placebo-controlled, parallel-group study from Japan.
From WHO fighting infant formula marketing to enhanced botanical bioavailability with fermentation, September’s news roundup covers the latest developments in health, nutrition, and regulatory changes.
French natural ingredient specialists Robertet has become the first commercial partner to acquire a newly created AI 'BioPod' to accelerate production, optimise plant composition, and minimise environmental impact of its crop growth.
The co-founder of Huel has taken issue with the current rhetoric that all ultra-processed foods (UPFs) are ‘bad’ saying this is an argument based on oversimplification and privilege.
Chitosan-based delivery systems could significantly increase the bioavailability, stability, and efficacy of carotenoids, authors of a new review from Italy conclude.
The startup Fermedics has emphasised the potential “breakthrough opportunities” of targeted fermentation to improve the bioavailability and digestibility of botanicals, heightening the effectiveness of dietary supplements.
A new meta-analysis of available RCTs observes that omega-3 supplementation during pregnancy was significantly associated with a reduction in the risk of developing food allergy diseases in offspring.
Supplementation with a soy protein isolate with added isoflavones may improve facial wrinkle severity, reduce skin pigment intensity, and increase skin hydration in postmenopausal women, according to new data.
With record-breaking temperatures, the weather is making berry crops less predictable. As a result of this climate change, berry growers are now rethinking their strategies. Randy Kreienbrink, vice president of sales at Artemis International, broke down...
CBD and/or THC users between 18-68 years old who avidly participate and are trained in aerobic and resistance exercise report the compounds aid in their physical recuperation, a new survey determined.
The astaxanthin industry is celebrating new EU regulation which scraps prohibitive labelling and allows the use of astaxanthin supplements by children from the age of three.
A new study has found that N-acetylcysteine (NAC), an antioxidant derived from the amino acid L-cysteine, could reduce some complications caused by obesity as well as age.
Gone are the days of scaled down, pink bottles featuring thin 20-something women. Marketers are beginning to be more inclusive by offering packaging and products that represent reality: athletes of all shapes and sizes—and ages too.
Gadot Biochemical Industries claims to have identified key solutions to the manufacturing challenges involved in the development of magnesium gummies, enabling for the optimisation of flavour, texture, bioavailability, and stability.
