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.
The food industry has seen a shift in attitude from both regulators and consumers, who are increasingly making the link between diet and population health. As food innovators develop their reformulation and fortification plans, they walk a fine line....
Folic acid will be added to non-wholemeal wheat flour across the UK in an aim to avoid hundreds of potentially life-threatening spinal conditions in babies every year, the Government announced yesterday (September 20).
It is impossible to obtain adequate vitamin D through "realistic" dietary shifts alone so more fortified foods need to be made available, according to a new study by DSM researchers in the Netherlands.
Grains fermented with Propionibacterium freudenreichii – the bacteria usually used as a ripening culture in Swiss-type cheese -- have enough vitamin B12 to be nutritionally significant and could potentially be cheaper than fortification, according to...
A unique new nutrient delivery system, funded by the Bill and Melinda Gates Foundation, could help billions of people suffering from malnutrition by improving the way iron and vitamin A are fortified into foods, say those behind the project.
Low vitamin D linked to muscle function for over 60s