News, Analysis & Insights on Nutrition, Supplements, and Health
Bed rest studies revealing a “horrifying” loss of muscle mass in older people after just a few days of inactivity should serve as a wake-up call for industry to put tackling sarcopenia higher up the priority list, scientists have argued.
The Nutrition Keys front-of-pack labeling system unveiled by the Grocery Manufacturers Association and Food Marketing Institute last year is an industry abuse of trust, claims a new commentary.
Unilever has confirmed that it will not apply for a fortified food registration for its yeast breakfast spread Marmite, but says it would support an application from a local distributor.
Israeli dairy Tnuva has launched a calcium and vitamin D-fortified milk targeting children’s bone health.
Supplementing the diet with krill oil may regulate genes in the liver and influence the production of glucose, fat and cholesterol metabolism, suggests a new study from Aker Biomarine.
Russia’s probiotic market that has shown annual growth rates of around 50% in recent years and settled closer to 10%, is benefitting from medical profession support, according to a leading paediatrician.
The addition of a red grape by-product to sourdough mixed rye bread increased the antioxidant content of the increasingly popular bakery product but formulators need to ensure strict dosage control, finds new research.
A cinnamon bark extract called CEppt can slow the onset of Alzheimer’s, according to Israeli researchers who studied its effect in mice and fruit flies after taking inspiration from a biblical passage.
Women who take supplements of vitamin D and calcium may be at a reduced risk of developing skin cancer, suggests new data.