News, Analysis & Insights on Nutrition, Supplements, and Health
Deadline for submission: April 10!
A newly established scientific committee is set to assess cutting edge research for the Probiota Americas 2015 Scientific Frontiers poster session. Don’t miss your chance to present!
Ahead of the 2015 Probiota Americas conference in June, NutraIngredients-USA caught up with speaker Monica Feldman, head of consumer health industry research at Euromonitor International, on growth, big brands and key trends in the booming North and...
In the year since I’ve been back in the natural products industry, I’ve made it my mission to turn the tide on the political apathy that has plagued the industry in recent years, and to make it clear that whether you like it or not, if you’re in this...
Looking into the food future at Food Vision 2015
Nutrigenomics – the idea of optimising nutrition via individualised and/or pooled genetic data – is one that has long promised to revolutionise how we eat – not to mention keeping us healthy and out of hospitals. Are converging technologies about to...
SCIENCE SHORT
Type II native collagen from chickens alleviates symptoms of osteoarthritis in two clinical and animal studies.
Prominent dietary supplement industry critic Dr Pieter Cohen has released a new study that shows that a synthetic stimulant was found in more than half of weight loss and sports performance products tested that listed Acacia rigidula as an ingredient on...
Increased intake of curcumin could boost levels of docosahexaenoic acid (DHA) in the brain by enhancing its conversion from other omega-3 precursors in the liver, say researchers.
Those with higher vitamin D levels have a lower risk of depression, according to a Finnish population study.
Fats and oils specialist IOI Loders Croklaan is partnering with Irish dairy player Kerry group in a 50-50 joint venture to develop its infant formula-focused lipid, Betapol.
From obesity to malnutrition and water scarcity, the world is facing an ever-growing number of food-related problems. But how responsible is the food industry for fighting back against these issues?