News, Analysis & Insights on Nutrition, Supplements, and Health
The trend towards adding omega-3 to dairy and other staple food products may be causing vegetarians to inadvertently eat fish products, a predicament that could be avoided through open, honest labelling.
Roquette's marketing manager for beverage applications explains the difficulties of formulating tasty sugar-free syrup drinks and why she thinks her company has cracked it.
Canada's University of Manitoba is already enticing nutraceutical and functional food companies to its new research centre - providing an axis point for industry, researchers and government in the subject.
Custard could soon be going functional with soy isoflavones or antioxidants from olive oil, as research from the Netherlands shows that the popular dessert can easily be enhanced and release these bioactive ingredients.
Extracts from mangos are a rich source of dietary fibre, both soluble and insoluble, with good antioxidant properties and can easily be used in bakery products to boost public consumption, say Latin American researchers.
An extract of Gardenia fruit that has been used in Chinese medicine for centuries has shown promise in laboratory tests for its potential to help manage type II diabetes, researchers report.
The addition of protein to sports drink formulations delivers benefits for performance, rehydration and muscle recovery says PacificHealth Laboratories, following four studies that tested its Accelerade drink against carbohydrate-only sports drinks.
Martek DHA, approved for use in infant formula in Canada since 2002, has obtained federal consent for use at higher doses in a variety of foods, paving the way for food companies to offer products with greater omega-3 content.