Sales success for new Danone bone health yoghurt
Early sales figures for Densia yoghurt suggest that Danone has found a winning niche in the bone health market.
Archives for November 10, 2009
Milk may boost iron uptake from fruit juices
Formulating iron-enriched fruit juices with milk may improve uptake of the mineral, suggests new research that offers a way of boosting iron intake for people at risk of deficiency.
Low-fat better for mood than low-carb: Study
People who lost weight by following a low-calorie, low-fat regime saw longer term effects on mood than those who used a low-carb approach, report researchers in Australia – but whether its down to social chemical reasons remain unclear.
Functional water sales grow strongly across Europe
Sales of functional waters are growing strongly in Europe aided by health concerns, clearer marketing, and advances in formulation, according to a new report from Zenith.
Marine collagen big in Japan now going west
Chinese supplier Fenchem said its new collagen peptide extracted from fish scales, an ingredient used in the joint health food and drinks market in Japan, is aimed at food and supplement manufacturers in the US and Europe.
Congress must fund omega-3 DRI review, say groups
A consortium of trade, scientific and consumer groups has launched a campaign to establish an Institute of Medicine expert panel to establish dietary reference intakes (DRI) for EPA and DHA omega-3, and secure funding from Congress.
Dietary supplement ads review to continue through 2014
The dietary supplement advertising review program, tasked with testing the truth and accuracy of advertisement claims, is to continue for another five years, according to the Council for Responsible Nutrition (CRN) and the National Advertising Review...
Stratum and ESM sign eggshell partnership
Stratum Nutrition has partnered with ESM Technologies to help sell NEM (Natural Eggshell Membrane) to functional food and supplement makers.
Pea flour could create tasty low-GI foods: Study
Whole yellow pea flour could be used to create low-GI foods with similar sensory characteristics to whole wheat flour, according to a new study from the Journal of Food Science.