News, Analysis & Insights on Nutrition, Supplements, and Health
BioCell Technology’s collagen ingredient for joints and skin has received generally recognised as safe status from an independent panel following assessment on safety and toxicology and also good manufacturing practices (GMPs).
People who regularly eat whole grains tend to have less of the type of fat associated with heart health and diabetes risk than those who eat more refined grains, according to a new study.
The high rejection rate of proposed article 13.1 health claims calls into question the assessment criteria, according to the Federation of European Specialty Food Ingredients Industries (ELC), adding its voice to a swell of concern about the regulation.
Olive oil compounds may protect against oxidative stress in the liver, according to a new study in rats.
The European Food and Safety Authority (EFSA) has struck a blow to the confectionery industry by saying there is not enough evidence to support a link between cocoa flavanols and some of the often touted health benefits.
Dispatches from SupplySide West
Using health care professionals to help promote an ingredient has obvious benefits, but convincing these professionals requires a lot of science. Kemin and Cognis talk about how to make this approach a success.