Pine bark extract could improve diabetic microangiopathy
Daily supplements of the French maritime park bark extract, Pycnogenol, could improve blood flow that deteriorates due to diabetic microangiopathy by 68 per cent, says a new study.
Archives for October 5, 2006
Functional baking ingredient targets older eaters
Ingredients group Zeelandia is introducing one of the world's oldest grains to the European functional bread market in a bid to target middle-aged consumers.
More support for vitamin A against inflammation
Vitamin A supplements could reduce the levels of a marker for inflammation by 30 per cent, says a randomized intervention study with Mexican children, a result that adds to the benefits of the vitamin, particularly among the young.
Omega-3 trade group to advocate EPA/DHA
In an effort to let consumers know not all omega-3s bring equal benefits, 12 ingredients makers - including Cargill, Ocean Nutrition Canada and Martek Biosciences - have joined forces to create the Global Organization for EPA and DHA Omega-3.
US consumers know soy, survey
United Soybean Board has found that consumer trends seem to justify its plan to develop functional food ingredients from soy, with the majority of survey respondents indicating that they recognize soy as a healthy ingredient more than they used to.
New ingredients spur capacity increase at Enzymotec
Israel's Enzymotec has announced a capacity increase at its phospholipids plant - the third this year - as awareness grows of its new ingredients in the mental and cognitive function category.
Kraft expands health drive for kids
Kraft Foods has taken another step in the direction of health and wellness, introducing single serve healthy snack packs of some of its popular products, designed to appeal to the growing numbers of health-conscious American parents.