News, Analysis & Insights on Nutrition, Supplements, and Health
Mexicans are becoming more interested in healthy foods and dietary fiber, opening up new opportunities for food and beverage companies to launch high fiber products, according to research from Tate & Lyle.
An ever tighter focus on the ability of gut microflora to affect metabolism and control weight is the result of a new agreement signed between Nestlé’s northern France-based Research Centre and Imperial College London.
Dutch scientists have reported that the potential immune system enhancing effects of probiotics may be due to an activation of specific genes in the walls of our intestines.
Over half of the sack lunches taken to school by US children were found to be deficient in vitamin A, calcium, zinc and fiber, reinforcing the opportunity for food manufacturers in the country to develop targeted products that fill this nutritional gap.
PL Thomas has launched a whey-based ingredient clinically proven to benefit psoriasis sufferers, although its marketing will feature a broader skin health sell that doesn’t venture into the territory of disease reduction.
Two Belgium companies – one a bran technology specialist, the other an ingredients supplier in the bakery and confectionery area – have linked to develop bread and pastry products with digestive health benefits.
Higher intakes of omega-3 fatty acids and oily fish may reduce the number of occasions that women suffer depressive symptoms by about 30 per cent, says a new study.