Convergence ‘megatrend’ will marry soft drinks to dairy in 2012, Rabobank
Consumer demand for health and wellness beverages worldwide is leading to greater convergence between soft drinks and dairy beverages, according to Rabobank.
Archives for February 22, 2012
FDA launches probe on 'inhalable' caffeine shot
The US Food and Drug Administration (FDA) is to investigate the safety of an inhalable caffeine shot called AeroShot, which only hit US shelves last month.
GNC, Cellucor and Woodbolt targeted in new DMAA lawsuit
GNC, Cellucor Sports Nutrition and others have been accused of misleading consumers over the source, regulatory status and safety of the controversial stimulant DMAA (1,3 Dimethylamylamine) in a new class action lawsuit filed in California.
Calcium fructoborate shows promise in knee osteoarthritis pilot study
Calcium fructoborate – a nature identical plant mineral complex produced by Illinois-based VDF Futureceuticals – could deliver significant benefits to people with mild knee osteoarthritis, according to a new pilot study.
Lesaffre submits probiotic ‘intestinal comfort’ health claim to EFSA
The human nutrition division of French yeast and probiotic specialist Lesaffre says a new probiotic dossier will win Europe’s first ever probiotic health claim due to the existence of, “3-4 proprietary studies”.
ABC: Why is skullcap still being adulterated with germander?
Germander is still being used as a substitute for skullcap in dietary supplements, despite ongoing attempts to raise awareness about the problem, according to a new paper published by the American Botanical Council (ABC).
Danone launches new global probiotics group to “talk with lawmakers”
Danone has formed the Global Alliance for Probiotics (GAP) with other sector giants like Yakult, DuPont-Danisco and Chr Hansen as the frustrated industry seeks to win a first European Union health claim.
Scientists claim high omega-3 retention rates in popular cheeses
US based researchers claim that it is possible to cater for the ‘phenomenal’ global interest in omega-3, after fortifying three popular cheese types with the fatty acids, achieving high retention rates and avoiding problems with ‘off’ flavours.