Attorney breaks down Dr Robert Califf’s comments at CRN conference
On Wednesday Steve Mister, President & CEO of the Council for Responsible Nutrition (CRN), had a fireside chat with FDA Commissioner Dr. Robert Califf at CRN’s annual conference.
Archives for October 5, 2023
Hops-derived compound curtails gut microbe associated with metabolic syndrome
Researchers hope mice studies may lead to applications to combat the syndrome in people.
Nordic Naturals motion to dismiss consumer deception suit denied
A federal judge has denied Nordic Naturals’ motion to dismiss a class action lawsuit that alleges the company deceived consumers because its brand name suggests that there are no synthetic ingredients in its supplements.
Specialised Nutrition Europe celebrates 60 years of influence and growth
Specialised Nutrition Europe (SNE) has elected a new president whilst celebrating 60 years of advocating for industry and influencing regulation.
AI for enhanced bioavailability: “there’s no other way” says expert
Experts have discussed the importance of using AI to create ingredients with enhanced nutrient bioavailability, yet highlight the significant cost and time implications as key challenges for researchers and product developers.
Supplements for menopause: what does the science say?
As interest in women’s health grows, supplements containing ingredients ranging from black cohosh to red clover have gained consumer attention for their potential to reduce a range of menopause symptoms, but what is the scientific backing?
Hydration and hemp: Kommunity Brew sees innovation potential in Australia’s healthy beverage space
Australia’s Kommunity Brew believes that hemp has the potential to feature more widely in its NPD and innovation strategies, amidst the addition of more local acquisitions to its healthier beverage portfolio.
Omega-3 opportunity: Australia’s BiomeMega taps on fermentation and AI to create probiotic-derived Omega-3
Australia’s BiomeMega says its probiotic-derived Omega-3 comes with additional functional benefits, higher bioavailability, and can be produced at a large scale via precision fermentation.