News, Analysis & Insights on Nutrition, Supplements, and Health
Regulators in Australia and New Zealand have permitted isomalto-oligosaccharide (IMO) as a novel food for use in a range of food and beverages, including sports nutrition and meal replacement products.
Investment capital continues to flow into the personalized nutrition space with the announcement of another infusion of cash into Orig3n, a company that offers genetic testing kits.
Mushrooms have been hailed as the perfect ingredient for new sports drinks, with researchers in Australia claiming they could be key to refuelling after a workout.
The European Commission has threatened to take Spain to the European Court of Justice to ensure free movement of food supplements.
Higher vitamin D dosage does not lower the occurrence of winter colds in young children that are not deficient, a new study suggests.
Special Edition: Sustainable Sourcing
The aim of the revised IFFO RS, version 2.0, launched today, is to ensure the relevancy and credibility of the marine raw material standard, which, up to now, has mainly seen take up in the salmon farming sector.
A more holistic, environmental view of the human gut microbiome is taking shape among researchers, but confounding factors complicate the task of fully elucidating this via tenable study designs.
Energy and sports drink companies have heavily invested in marketing towards the video gaming community, a space which the cognitive supplement space may benefit from, according to category experts.
Iron supplementation may be a low-cost approach in reducing the risk of heart disease, as a study identifies low levels as a risk factor for one of the leading causes of death worldwide.
Asia Pacific is tipped to become the world’s growth leader in the weight loss and weight management market to 2025, with sales set to rise by 6.91%.
There is a low awareness of the beneficial effects of green pea in many countries, despite growing evidence of clear health effects, say those behind a new study.
The beneficial effects of probiotics in reducing the risk of diarrhoea in children may in part be due to their impact on faecal short chain fatty acids (SCFAs) and branched chain fatty acids (BCFAs), according to an Indian study.