News, Analysis & Insights on Nutrition, Supplements, and Health
Curcumin, found extensively in curries, could boost the body's ability to clear the build up of plaques in the brain that are linked to Alzheimer's disease, suggest results from a small laboratory study from the US.
By adding a novel genetically engineered bacterial strain to dairy, the fermentation process is limited to converting lactose to glucose, a technique that could remove the need to add sweeteners to dairy products.
Folate intake in the US has not met the FDA's targets following the mandated fortification of enriched grain products with the B vitamin that began in 1998, according to a recent study.
The launch of a date-flavoured Camel milk drink could strengthen the development of this product as a viable segment of the global dairy industry.
The credibility of traditional Chinese medicine has been called into question by a contentious bill that has passed to a second reading in the Ontario legislative assembly in Canada, with professional associations polarized over the issue.
How does a company with just one ingredient continue to report growth on an annual basis? The answer, according to Horphag Research chief operating officer and executive vice president Victor Ferrari, is expanding applications through science.
Our plain-dwelling ancestors were big-time eaters of inulin-containing plants, and prebiotic consumption was significantly higher than today, an archaeologist told attendees at the 5th Orafti Research Conference in Boston.
Acatris Health has confirmed that it is changing its name to Frutarom Group following the acquisition by Frutarom, and expects to see its ingredients used in more product types, like beverages and cosmetics.