News, Analysis & Insights on Nutrition, Supplements, and Health
Britain is increasingly becoming a nation of extremes, with the gap between the very rich and very poor, and the overweight and underweight, becoming wider every year - all of which has implications for the nation's food and drink industry, according...
The fatty acid CLA not only helps weight loss but also appears to help people reduce body fat over the long-term, suggest preliminary findings presented by Cognis Nutrition and Health last week.
Contrary to previous research findings, a new study in the US has found that selenium supplements not only did not reduce the risk of recurrence for previous sufferers of nonmelanoma skin cancer but may even increase the risk of certain forms of skin...
Japan's Kaneka Corporation is to double its yearly production of the natural supplement CoQ10 to meet the rapidly growing demand for the ingredient.
Ingredients firm Acatris has introduced a new product which has the potential to surpass the rapidly growing sales of its Soylife soy isoflavones, according to its president.
In utero undernourishment is believed to alter the body's metabolic programmming, increasing the risk of adult diseases in offspring. But supplementing the diet with fish oil during pregnancy can reduce the risk, according to new research published...
DSM Nutritional Products - formerly Roche Vitamins - on Friday awarded for the first time its 'International award for innovative research in human nutrition' worth €25,000 to Dr Kenneth D.R. Setchell for his pioneering work in the field of isoflavone...
Nutritional supplement supplier Metagenics has received the National Nutritional Foods Association (NNFA) stamp of approval for Good Manufacturing Practices.
The fatty acid CLA not only helps weight loss but also appears to help people reduce body fat over the long-term, suggest preliminary findings presented by Cognis Nutrition and Health last week.
Shake-up for salt use in processed food continues with UK food agency unveiling a new salt model to investigate the effects of reducing salt content in different food groups on consumers.