News, Analysis & Insights on Nutrition, Supplements, and Health
A high-profile scientist warns that any move by EFSA to recommend lower upper levels of caffeine consumption below 300mg/day could be ‘very harmful’ for the EU coffee industry, ahead of a key publication.
Supplements containing the phytochemicals sulforaphane and quercetin are being trialled for their potential to decrease the risk of developing diabetes and heart disease, on the back of new in vitro research at the University of Warwick.
The European Union has launched a campaign to encourage healthy eating and identify winning strategies in seven target cities.
A focus on new nutrients, a more holistic approach, and innovative clinical trials using omics technology may help better support the role of nutrition in cognitive health, says a new review.
The American Herbal Products Association (AHPA) Foundation for Education and Research on Botanicals has formed the American Ginseng Advisory Panel, with the development of a national American ginseng germplasm collection a key goal.
Dispatches from Euro Fed Lipid Congress, Montpellier.
Saturated fatty acids shouldn’t be avoided as they don't cause cardiovascular disease - but 'excess' is the important word, says a human nutrition expert.
Increased blood levels of the sunshine vitamin are associated with significantly lower risks of cardiovascular disease, respiratory disease, and fractures, according to data collected in the UK over 13 years.
NutraIngredients Sports Nutrition 2014 round-table debate
The nutritional needs of professional athletes and the general sports playing population are clearly not the same but does the broad sports nutrition market reflect that diversity of need? The Arsenal FC nutritionist and other experts argued the toss at...
An internet smoothie ad has been banned by the Advertising Standards Authority (ASA) for misleadingly exaggerating the amount of fruit portions it contained.
Chicago-based Sensient Flavors has unveiled a new toolbox of natural flavor masking ingredients that can tackle bitterness associated with everything from stevia to caffeine by selectively targeting multiple taste receptors.