News, Analysis & Insights on Nutrition, Supplements, and Health
The ability of probiotics to influence the immune system differs greatly, depending on the strain, Dutch and Belgian researcher have said in findings that could influence clinical trial design.
A lack of exposure to sun and the resulting deficiency in vitamin D may have been behind the early demise of Wolfgang Amadeus Mozart, suggests a new analysis.
Waste products from industrially processed onions may have potential uses as food sources of food ingredients including dietary fibre, and phenolic ingredients such as quercetin, according to new research.
European food makers are beginning to utilise positive article 13, general function health claim opinions issued by the European Food Safety Authority (EFSA), precipitating a flood of potentially meaningless claims, according to one industry observer.
Nestlé Health Science has made its third significant investment of the year by buying an 18% stake in a 20-year-old New Zealand start-up that specialises in kiwi fruit extract products with digestive health benefits.
Special edition: Diabetes
It has been called a pandemic and a silent killer: Diabetes is a growing specter for public health agencies across the world. In the first part of our special series on diabetes, NutraIngredients examines the underlying condition and gets a grip on how...
The argument that the FDA has overstepped its legal remit in its draft guidance on new dietary ingredients (NDIs) is gaining ground, with one food law expert claiming the FDA is “trying to dismantle” the legislation it is supposed to be clarifying.
One of the nutrition industry’s biggest sellers – vitamin C – may help nerve cells in the eye to function properly, says a new study that suggests the vitamin may also be important for brain function, too.
Kerry Group has confirmed it is in exclusive talks to buy the flavours arm of US food giant Cargill, which “may, or may not result in the sale of the business.”
It’s enraged dieticians and delighted the Salt Institute. But Campbell Soup’s high-profile u-turn on sodium raises some difficult questions about reformulation for all stakeholders.