Probiotics show allergy, immune system benefits: Nestlé study
A daily dose of Nestlé’s Bifidobacterium lactis NCC2818 probiotic strain may help manage allergic responses during pollen season, says a new study from the Nestlé Research Center.
Archives for January 11, 2013
Callebaut cocoa health claim gets EC 'elasticity' makeover
Barry Callebaut’s Article 13.5 blood flow health claim on cocoa flavanols has been simplified by the European Commission.
ANH: "EC must face the music for separating botanicals and probiotics"
An article in ‘Nature’ magazine welcoming tough EU health claim laws has highlighted the conundrum facing EU regulators if the Union is to adopt different claim-substantiation criteria for about 2000 ‘on-hold’ botanical claims.
Fish oil plus sterols and B vitamin may improve heart disease risk factors: Pilot study
A mixture of B vitamins, fish oils and plant sterols shows promise in boosting heart health by improving the lipid profile of young people with high levels of cholesterol, according to new research.
Honey slapped for slow-release energy claims; but what about Nutella?
Rowse Honey cannot claim it gives “slow release energy” following a UK advertising watchdog ruling that has disappointed the Oxfordshire firm and left it wondering how spread rival Nutella can make similar claims.
Ocean Spray expands global reach with first international acquisition
Ocean Spray has made its first international acquisition with the cranberry processing business of Cran Chile, providing the cranberry giant with a strategic South American location and increased capacity.
Herbalife fights back hard in presentation to analysts
Herbalife Inc. fought back against negative press about its business model in a presentation for analysts Thursday that ran more than two hours. The company sought to refute in detail allegations made by hedge fund manager William Ackman in December...
New innovation models are needed to boost the functional food NPD processes
Industry must evolve away from traditional NPD processes if it is to succeed in developing new and innovative functional food products, warn researchers.