Arla Foods Ingredients has launched a new whey protein ingredient to help meet the growing demand for high-protein yogurts with health credentials and a premium positioning.
A team at the Institut national de la recherche scientifique (INRS) in Quebec, Canada is working on a plant-based fermented drink high in protein and probiotics.
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.
Swiss ingredient manufacturer Lonza has expanded the reach of it UC-II branded line of collagen with a new organic option, which fills in what the company characterizes as a gap in the market in the United States.
Research into a food supplement for malnourished children is offering insights into how gut bacteria may affect growth as it appears to ‘repair’ disrupted microbiomes and effectively address the effects of malnutrition.
Norways’s Hofseth BioCare (HBC) has expanded its internation distribution deal for its salmon-derived portfolio of ingredients with IMCD, headquartered in the Netherlands.
A public-private partnership is repurposing leftover papaya in Ethiopia to develop ‘affordable’ and ‘nutritious’ fruit bars enriched with whey protein, vitamins and minerals for locals.
Nuritas is to provide Sumitomo Chemical with its Artificial Intelligence (AI)-powered peptide discovery services in a multi-year partnership that addresses food growth to satisfy a growing global population.
With its first purchase order from Nestlé-owned Garden of Life in hand, Norwegian biotech company Hofseth BioCare (HBC) is gearing up for significant growth in North America with new products, exciting science, and unique claims.
A mother’s diet influences the composition and diversity of her breast milk, with knock-on effects to the developing infant's gut microbiota, says a new study from Spain.
Supplementation forms a key part of the nutrition protocol of Everton FC, one of the oldest clubs in English football. It’s part of a revamp of the club’s approach to fueling players, brought on by the team’s first dedicated head of nutrition. But supplements...
Tests carried out on collagen peptides suggests they may play a role in reducing the intensity of knee joint pain in healthy adults, potentially delaying the onset of chronic degenerative joint diseases.
A new paper authored by experts in creatine supplementation seeks to dispel some long standing misconceptions about this legacy sports nutrition ingredient. Among the concerns addressed are water retention, kidney damage, baldness and others.
Consumption of fermented mare’s milk was found to increase 10 microbiome-derived metabolites such as linoleic acid, stearic acid, sphingosine associated with a lipid-lowering effect in people with hyperlipidaemia.
A study done on taekwondo athletes has found that a blend of creatine with sodium bicarbonate, or baking soda, boosted their performance on an anaerobic kick test.
A plant-based sports nutrition startup, launched this month, aims to offer uncompromising protein products which are tasty, sustainable, Informed Sport certified, and highly nutritious.
In response to the pandemic, UK firm Westomatic has made available a new contactless drinks dispenser that can mix up and distribute protein shakes along with a number of sports nutrition-based beverages.
As the industry enters the final few weeks of 2020, the raft of products, ingredients and extracts to incur the wrath of authorities does not let up as NutraIngredients presents a round-up of food alerts involving a folic acid spray, vegan protein bars...
In response to increased consumer demand for ready-to-drink (RTD) sports nutrition beverages, UK-based health and beauty retailer Boots have installed a first-of-its kind protein shake vending machine
Researchers have released details of an intriguing new method to convert pig blood into a powder with 90% protein content that can be used as a supplement in a variety of foods.
A novel nutritional supplement combined with high-intensity exercise may boost working memory, reaction time, and processing efficiency for Air Force Airmen more than exercise alone, says a study from the US Air Force, Abbott, and the University of Illinois.
Extremely high intake of protein and low carbohydrate consumption will negate the effectiveness of probiotics supplementation in bodybuilders, new research from South Korea has found.
The French ingredients maker says it is on track to open the world’s largest pea protein factory in Manitoba, Canada, later this year in December, despite COVID-19 headwinds.
Thirty days of microalgae supplementation (TetraSOD) may boost cardiovascular and respiratory (ergospirometric) parameters in amateur athletes, suggests a new study from Spain.
Collagen, in combination chondroitin sulphate, glucosamine hydrochloride and hyaluronic acid, appears to reduce cartilage degeneration as well as indicators of osteoarthritis (OA), according to a new study.
Gelatine trade associations from four continents have formed a new global organisation that aims to boost consumer awareness of gelatine’s role in nutraceuticals, joint health and cosmetic applications.
Ireland-based biotech firm Nuritas reveals details of natural rice-based peptides discovered using Artificial Intelligence (AI) that could help reduce age-related chronic inflammation.
Bouwhuis Enthoven has developed two new protein ingredients – based on egg whites – that it says can help overcome the sensory and shelf-life challenges in high-protein snacks.
There is no physical reason for athletes to increase protein intake with supplements, says the German Nutrition Society (DGE), who recommend a balanced diet to achieve all protein requirements.
