News, Analysis & Insights on Nutrition, Supplements, and Health
A fermented sausage product that is made with probiotic lactobacilli bacteria isolated from infant faeces could transform the meat product in to a health food, according to new research.
Smaller companies must have the confidence to challenge health claim authorities, because they are not always right, says Naturalpha.
Kyowa Hakko USA, Inc. has completed the self-affirmation of the GRAS (Generally Recognized As Safe) status for its amino acid L-Citrulline for use in food and beverages.
In the proposal by the Food and Drug Administration to update labels for foods and dietary supplements, the agency declined to set a value for omega-3 fatty acids. This does not mean the agency discounts their health benefits, said Adam Ismail,...
Profile: Carl Gibson, CEO of Complementary Healthcare Council, Australia
For somebody who is often seen to be “slamming” an unfavourable study, or “hitting back” at research showing complementary medicine in a negative light, Carl Gibson is in a less belligerent mood today.
The makeup of microbes living in our gut may be a risk factor for colorectal cancer and could drive the development of intestinal tumours, say researchers.
The European Food Safety Authority (EFSA) has paid tribute to the chair of one of its panels who has died.
Daily supplements of omega-3 fatty acids may improve attention, processing speed, executive function and hand-to-eye coordination in malnourished children, scientists report.
A company that got its start fighting cancer has moved into the natural area with the launch of three energy ingredients. Applied Food Sciences Inc. will unveil the ingredients at the Next Innovation Summit this week held in conjunction with the Natural...