News, Analysis & Insights on Nutrition, Supplements, and Health
Phenolic compounds in olive oil could help repress genes linked to inflammation, thereby providing a molecular basis for the reduction of heart disease risk already linked to the consumption of olive oil.
Bio-Serae has completed a in vivo study into its ID-alG brown seaweed extract’s effect on weight management.
A new global Omega-3 Innovation Centre to boost innovation by co-ordinating research into incorporating the fatty acids into human and fish diets is due to open near Oslo, Norway next year.
UK-based Oxford Nutrascience has teamed up with Ocean Nutrition Canada (ONC) to develop omega-3 chews, which it plans to supply to dietary supplement firms around Europe for their own-label lines.
Federal bodies in the United States are to hold public meetings to outline new proposals on how to measure food safety, with one senior figure warning that if initiatives weren’t measured, they were not done.
Kellogg’s has pulled its application to the European Food Safety Authority (EFSA) for approval of a weight health relationship claim under the proprietary and emerging science article 13.5 for generic ready-to-eat breakfast cereals.
Rice bran ingredient supplier NutraCea has said it expects to exit bankruptcy later this year after having filed for Chapter 11 protection in November to allow the company to restructure, reduce overheads and sell non-core assets.