News, Analysis & Insights on Nutrition, Supplements, and Health
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.
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.
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.
Women who take supplements of vitamin D and calcium may be at a reduced risk of developing skin cancer, suggests new data.
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.
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.
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.