Spanish food supplements maker: EU health claim laws have helped us
Controversial and widely despised EU health claim laws are benefitting its business and the wider food supplements market, according to leading Spanish manufacturer, Forté Pharma.
Archives for September 2, 2013
Energy… minus the caffeine? PepsiCo explores Chinese herbal extracts for fatigue relief, patent application reveals
PepsiCo is exploring the potential of natural energy drinks containing Chinese herbal extracts that can alleviate fatigue and enhance sports performance without a big dose of caffeine, a patent application indicates.
Verisol collagen supplements may offer long-lasting skin elasticity benefits: RCT data
Oral supplements of specific collagen peptides may improve skin elasticity by up to 30%, says a new study using Gelita’s Verisol branded ingredient.
Medical foods guidance could open avenues for dietary supplement disease claims, attorney asserts
FDA may have opened a disease claims door for some dietary supplements when it shut another via its recently issued revised draft guidance on medical foods. That’s the contention of Peter Arhangelsky, an attorney with the law firm Emord & Associates.
Use of oral nutritional supplements cuts hospital stays: Abbott study
A study funded by Abbott Nutrition has found that providing oral nutritional supplements to patients was associated with significant reductions in length of stay and hospitalization cost. Additionally, the 30-day readmission risk was significantly...
Citrus extract shows weight management potential: Study
A blend of extracts from red orange, grapefruit, sweet orange, and guarana can reduce abdominal fat, waist and hip circumference, French researchers have found.
Prebiotic potential: Mushroom ‘waste’ could enhance probiotic survival
By-products from mushroom processing could be a cheap and unexplored source of prebiotics that may enhance the survival of probiotics in storage and digestion, according to new research.
Vinegar beverage shows blood sugar management potential
Vinegar (acetic acid) should be ‘purposefully’ integrated into more food matrices, say the researchers behind a new study which reports the potential blood sugar management potential of a vinegar beverage.