News, Analysis & Insights on Nutrition, Supplements, and Health
Food Vision
Food firms must woo celebrity chefs and other ‘foodies’ more to help consumers understand the industry’s use of science, including biotechnology and nanotechnology, experts from the sector have argued.
Iron can be a difficult ingredient to work with because of its reactivity. Ever seen a piece of rusty metal? That’s just the start; iron reacts with a wide array of elements beyond oxygen. It can impart off flavors, degrade other ingredients and...
Non-members of the International Fishmeal and Fish Oil Organization (IFFO) are able to apply for ‘responsible supply’ (RS) certification, after the body altered its criteria recently.
Vitamin D’s health links including its ability to boost bone density are not backed in the scientific literature, the British Medical Journal has found after an extensive review of published studies on the nutrient.
Researchers believe a class of compounds found in cocoa known as oligomers may prevent weight gain and reduce diabetes risk, but the lead author says it is too soon to draw a link with dark chocolate.
The upcoming Oxford Conferenece on the Science of Botanicals will have broader scope this year as part of a retrospective on the 20th anniversary of the Dietary Supplement Health and Eduction Act, said Ikhlas Khan, PhD, one of the conference’s main...
key insights from food vision
The use of mobile technologies and social media to connect with real consumers can help manufacturers gain better innovation insights for today and tomorrow, says Chris Cornyn.