News, Analysis & Insights on Nutrition, Supplements, and Health
Capsule manufacturer Capsugel has introduced a new vegetarian capsule made from pullulan – naturally fermented from tapioca – giving premium properties and options for organic supplements in the United States.
German micronutrient specialist, Stern-Wywiol Gruppe-owned SternVitamin, is emphasising “homogeneous distribution” to combat inaccurate dosing in food supplements.
A beverage containing red yeast rice may reduce LDL cholesterol levels by 18%, and offer a blood lipid lowering alternative for people intolerant to statins, says a new study.
Researchers from NIZO have developed a method to determine the oxidation of fats in speciality ingredient powders.
The UK Medicines regulator says there is no campaign against DMAA containing sports supplements, rather it is taking actions on a case-by-case basis.
The British firm behind what is claimed to be the first plant-sourced vitamin D3 is exploring whether it can be manufactured via a fermentation process as well as wild harvested.
Increased communication via social media has changed the way Americans relate to food, including what they buy and cook, and how they plan their meals, according to a report from market research firm The Hartman Group.
Successful or otherwise, the European Union healthy foods and supplements space is unlikely to be much altered by a just-issued legal challenge to the bloc’s controversial nutrition and health claims regulation (NHCR), a UK food law expert has said.
A diet rich in phytochemicals from berries could help improve brain health in several ways, such as improving communication pathways and protecting against oxidative stress, say researchers.