News, Analysis & Insights on Nutrition, Supplements, and Health
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Protein is still the bedrock of sports nutrition says Euromonitor, but non-protein products are expected to grow faster in several important global markets like Australia, Canada and Indonesia.
Global vitamins leader DSM is calling on authorities to raise vitamin E intake recommendations after hosting a workshop and posting a paper on the issue that highlight public health threatening global deficiencies.
Recent negative reports about the safety and efficacy of dietary supplements aren’t just a black eye on the industry. They represent a groundswell of public sentiment that could lead to the significant alteration of the Dietary Supplement Health and...
The Council for Responsible Nutrition urged the Dietary Guidelines Advisory Committee (DGAC) to adopt a new posture on dietary supplements in the next round of federal dietary guidelines, encouraging the use of multivitamins and supplements as a...
Operational Efficiency Month
Valio’s whey powder production plant in Finland has increased its production by more than 10% with its Napcon Suite from Neste Jacobs.
Jamieson’s Laboratories, Ltd, Canada’s leading dietary supplement manufacturer, has entered into an agreement to sell the company to CCMP Capitol Advisors for a reported $300 million.
Another natural astaxanthin player is increasing its manufacturing capabilities with the announcement that Piveg, Inc. a carotenoids manufacturer with business offices in San Diego, CA and production facilities in the central Mexican city of Celaya,...
Probiotic and preboiotic industry players must do more to get consumers on their side in the fight with regulators in the US and EU, and should also be doing more to help save lives in Africa, according to Professor Gregor Reid.
People who lose or maintain weight in the long term are more likely to see distinct weight fluctuations over the course of a week than those who gain weight in the long term, according to a Finnish study.
Consuming four and a half standard pots of yogurt per week could reduce the risk of developing type 2 diabetes by more than a quarter, a team of researchers from the University of Cambridge has claimed.