News, Analysis & Insights on Nutrition, Supplements, and Health
An article in a scientific journal that equates the dietary supplement industry’s interaction with regulators to that of the tobacco industry has been called “scurrilous” and “reckless” by industry observers.
Extracts from pomegranate, grape seed, licorice, and quercetin may affect bone health by modulating gene expression relating to bone breakdown and formation.
Faecal matter from a healthy, lean person can help obese individuals lose weight by transferring intestinal bacterium via a 'stool transplant,' a study intends to show.
The European Food Safety Authority (EFSA) has said synthetic trans-resveratrol is safe for use in supplements following a novel food application from multinational DSM.
Sesame significantly reduces triacylglycerol (TAG) levels, but does not affect cholesterol, according to a review.
Italian health chiefs have updated the wording of a ban on the use of activated charcoal in bread – giving it a stronger legal foundation.
Consuming a yogurt with Bifidobacterium animalis subsp. lactis BB-12 added after fermentation could boost the anti-inflammatory actions of the strain, says a new study.
Supplement company Specialty Nutrition Group is partnering with GNC to launch a line of supplements that have clinically relevant dosages as their foundational principle.
A fatty acid present in herring could boost conversion of omega-3, food scientists have discovered.
Growing consumer concern about food waste and the environmental impact of food production could be a “conversation starter” for food manufacturers to shift consumers’ focus on genetically modified organisms away from the perceived negative impact to the...
People who increased the amount they spent on food made healthier choices, ate less energy-dense food and lost weight, which has implications for food taxes and consumer subsidies, say the authors of the long-term Spanish study.
Edible insects, 3D printing and personalised nutrition are just three of the topics under discussion at Food Manufacture’s one-day innovation conference – New Frontiers in Food and Drink 2016 – in central London on Thursday March 17.