News, Analysis & Insights on Nutrition, Supplements, and Health
Two of the biggest challenges still facing omega-3 acceptance in the United States are a lack of clear knowledge of its benefits and a perception that it brings a bad taste to food products, according to Frost & Sullivan.
A new study has identified and sequenced antioxidant proteins in yogurt that could be used as stabilizers in functional foods, following on from previous research on their potential.
Health claims on an omega-3 and -6-enriched mayonnaise had no affect on consumer acceptance, according to a new study, which suggests that the ‘unhealthy’ image of the product made it difficult to associate it with a health benefit.
The controversial study published last month in the British Medical Journal (BMJ) that suggested calcium supplementation could increase heart attack risk has prompted an assessment of the mineral by Danish authorities.
North Korea has offered to pay off part of its dept to a former communist state with a consignment of ginseng, according to press reports.
A three-year Irish project to grow three valuable species of seaweed with valuable nutritional properties in an aquaculture environment has shown that sustainable industrial-scale cultivation is viable, say researchers.
The ability of vitamin E to help fight respiratory tract infections in the elderly may be impacted by a person’s sex and their genetics, suggests a new study.