Hydrolysed type II chicken collagen in supplement form is effective in reducing joint pain and stiffness and in improving joint function among healthy adults, US researchers suggest.
Plant-based meat substitutes or meat are neither good nor bad, they are just not the same, says study authors, who add the foods’ nutritional content make them complementary rather than ‘nutritionally interchangeable.’
The closure of legacy sports nutrition brand Sci-MX has come as a shock to some but an industry expert has warned it is a manifestation of the tightrope many brands are walking today.
A high protein-low GI diet prevented hunger better than a moderate protein-moderate GI diet among overweight and obese people, according to data derived from the 3-year PREVIEW randomised intervention study.
Despite some confusion in the marketplace and an unresolved citizen’s petition on the issue, dietary supplement brands should label all nutrition information, particularly calories on sports nutrition products, industry experts tell NutraIngredients-USA.
Plant-based protein shakes may be better than whey protein shakes for people who need to monitor their glucose levels, according to research from the Centre for Nutraceuticals at the University of Westminster.
The European Food and Safety Authority (EFSA) has rejected claims a peptide blend included in infant formula could reduce the risk of developing atopic dermatitis.
Researchers have shown for the first time that insect protein is just as effective as milk protein for protein digestion, amino acid absorption and muscle protein synthesis.
A new approach to extract calcium from eggshells has been perfected by a team of scientists, who believe this waste material could be the starting point to create biomaterials used to regenerate bone.
Researchers are upcycling shrimp side streams to create products for the food and supplement industries, which also makes the production of peeled shrimp more sustainable, explains Associate Professor Nina Gringer from the Technical University of Denmark.
The Food Safety Authority of Ireland (FSAI) has updated nutritional guidance for the over 65s in a move to improve the quality of life for an age group that in 2016, increased by 19% in Ireland to 630,800.
The market for collagen peptide products are still a long way from their peak, a new report suggests as it cites probiotics and omega 3’s developmental paths as evidence that collagen’s product lifecycle is still at a very early stage.
NutraIngredients will host a free webinar next Thursday (April 29th) looking into the changing landscape of the sports nutrition market, the new consumer interests, and the role of personalised nutrition.
