News, Analysis & Insights on Nutrition, Supplements, and Health
Researchers testing the theory that caffeine consumption is related to an increased risk of certain cardiovascular events have indicated that their findings actually reveal a potential benefit rather than a risk.
The world’s first 100 percent biodegradable chip packet attracted a lot of noise last week, but not the buzz that SunChips’ maker FritoLay had been hoping for.
The US functional foods market is set to grow to $8.618bn by 2015 – a 21 jump from 2009 levels driven by the continuing popularity of energy drinks and growing demand for fortified dairy products like probiotic yogurts.
Antioxidant- rich waste products from olive oil production could be extracted for use as a functional ingredient in other oils and foods, according to a new study.
The food supplements can improve quality control measures by taking a lead from new traceability measures that pharmaceutical manufacturers are being made to follow in the European Union, according to a European quality control specialist.
Adding red palm olein to chocolate spread could boost its antioxidant power and nutrient availability, according to new research published in the journal Food Chemistry.
The International Probiotics Association (IPA) is set to launch a new website early next year that will aim to deliver information about the microorganisms to consumers.