News, Analysis & Insights on Nutrition, Supplements, and Health
Supplements of zinc carnosine with or without bovine colostrum may protect against gut symptoms associated with heavy exercise, says a new study with implications for athletes and military personnel.
The European Commission has started the first phase of its investigation into the need for nutrient profiles, with a report expected in spring 2017. Yet with the caffeine claim fiasco ongoing, it’s never been clearer how necessary the profiles are.
Three Dutch food firms have joined forces with a research company to create a consortium focused on developing protein-rich foods.
A field study by Arla Food Ingredients of low-income families in the Democratic Republic of Congo has found an opportunity to improve the nutritional quality of the staple diet at very little cost.
A thick, low-calorie milkshake will leave you feeling fuller than one that is high in calories but thin – a finding that could have the potential to help people lower their energy intake, according to new research.
When Vermont’s GMO-labeling law became effective last Friday on July 1, some companies were prepared, while others weren’t.
The European Food Safety Authority (EFSA) is pushing forward with a vitamin D opinion after a social media campaign saw an “avalanche” of comments flooded in as part of a public consultation.
Cocoa flavanols do have cardiovascular health benefits, but more are needed in a single dose than the EU’s approved health claim, say researchers.
Italy could ban high-dose vitamin and mineral supplements after a nutrition committee recommended vitamin B12 (cobalamin) above 500 micrograms (ug) was medicinal.
Extracts from rosemary and grapefruit may improve skin elasticity and reduce wrinkles, says a new study from researchers in Spain and Italy.
Prebiotics, probiotics, synbiotics—what do consumers understand about these concepts? Preliminary results from a new survey indicate the word is starting to get out, at least among habitual supplement users.
A supplement based on a molecule produced by gut bacteria could be used to suppress the appetite for high-calorie foods, according to a study.
The type of unsaturated fat used alongside trans-fats in food could play a role in modifying negative effects, a new study suggests.
EF Hutton, a one-time stock brokerage, used to bill itself as “the quiet company.” Arizona-based Heliae could be said to have filled that role in the algal ingredients space, though that stance may be changing.
An industry-backed survey of 1,665 online primary shoppers suggests that Vermont’s mandatory GMO labels “strongly mislead consumers,” claims the Corn Refiners Association (CRA).