The supplementation of tempeh for three months has shown to reduce glycated haemoglobin levels, as well as triglyceride levels in diabetic patients, according to a three-month trial.
Soy links to lower prostate cancer risk strengthened
Frequent consumption of soy foods is associated with a reduction in the risk of developing prostate cancer, concludes a new meta-analysis published in Nutrients.
Kappa Bioscience has announced the global launch of a free vitamin K2 MK-7 quality testing program during CPhI India.
Soy could provide protection against heart disease, says a US-Japanese collaboration that links the food and associated metabolites with gut bacteria activity and heart risk factors.
A Japanese firm has won EU novel foods approval for a blood clot-benefitting fermented soy bean extract for all groups except “pregnant and lactating women.”
As part of our special edition on botanicals, NutraIngredients takes a look at recent research of some popular botanical ingredients.
Using high resolution mass spectrometry, scientists in Spain tested the stability of bioactive compounds in nutraceutical products based on natural extracts: green tea, soy, royal jelly, and grapes.
Scientists say protein from date seeds could used as an alternative to soy protein isolate or whey protein in foods, however commercial viability needs to be further assessed.
Can isoflavones found in soybeans help insomniacs get some sleep? Researchers in Japan, who studied more than a thousand participants from various walks of life, think so.
A new low-allergen variety of soy bean has been developed using conventional methods.
S-equol’s potential for menopause relief is ‘tantalising’ – but limited by inadequate clinical evidence, says a review into the soy-based isoflavone.
BASF tells us its 20% vitamin B2 (riboflavin) price hike is due to “rising demand” across human and animal nutrition, but gave no further data on the significant jump.
A waste product of tofu production called soy whey can be treated to produce a soy whey protein hydrolysate that could be used as an antioxidant and protein rich additive in liquid foods.
Women who have a diet that is packed with soy prior to diagnosis with certain cancers may have longer survival rates, according to new research.
The European Food Safety Authority (EFSA) appears to have nailed shut the door for soy-cholesterol reducing health claims in the European Union, after dismissing a series of formal objections to its third rejection of the bean’s cholesterol-lowering capacity.
Six weeks of supplementation with soy isoflavones did not reduce blood pressure or nitric oxide metabolism, says a new study.
The soy industry has written to the European Commission highlighting what it sees as serious failings in EFSA’s assessment of its rejected soy protein-cholesterol claim.
Isoflavones from soy may reduce the frequency of hot flashes by 21%, according to a meta-analysis of 17 clinical trials.
The soy industry is reeling after the European Food Safety Authority (EFSA) rejected for the third time a soy-cholesterol reduction health claim submission – even as authorities in 10 countries have backed similar claims.
The ability of a fermented soy product to reduce body fat levels may be linked to a person’s genetics, says a new study from South Korea.
Touchi novel foods approval becomes EU law
The European Food Safety Authority (EFSA) novel foods approval for the fermented black bean extract called Touchi has been writ into law by the European Commission.
A yeast beta glucan ingredient called Wellmune WGP and a fermented black bean extract have won novel foods approval for use in foods, drinks and food supplements from the European Food Safety Authority (EFSA).
Health awareness boosting soy food consumption
Aging populations are driving growth in the global market for soy foods, as more people turn to soy for its health benefits, according to a new report from Global Industry Analysts, Inc. (GIA).
Soy isoflavone bioavailability test shows which forms are best: Study
Isoflavones in the aglycone form – as found naturally in fermented soy foods – are more bioavailable than the glucoside-form from non-fermented soy, says a new study from Japan.
The three groups behind the soy protein-cholesterol lowering health claim rejected by the European Food Safety Authority in late July, say EFSA’s tight definition of soy protein denies real world use of the nutrient.
Solbar creates new image around soy ‘treasures’
Solbar has unveiled a new corporate branding image as it is engaged in a strategic shift towards innovation, especially in isolates soy protein and extruded products and supporting customers with technical knowhow.
Soy isoflavones could improve endothelial function: Study
Supplementation with soy isoflavones could improve blood vessel endothelial cell function and reduce cardiovascular disease risk factors, according a new meta-analysis study.
CSIRO soy put to use in Japanese food
The properties of a new soybean bred by CSIRO scientists from an old Japanese bean is being put to use in Japanese foods, as its proteins show excellent gelling properties.
Soy may reduce diabetes risk in overweight women
Increased intakes of soy and its isoflavones may decrease the risk of type 2 diabetes in overweight women, says a new study from Japan.
A multinational alliance called SoyFoods Haiti Alliance Relief Effort, or SHARE is coordinating donation and delivery of protein-rich foods to the Haiti earthquake relief effort.
New nutra player set to exploit Israel biotech potential
The growing level of innovative Israeli incubator projects focused on nutritional product development is behind a seasoned industry player’s decision to establish a consultancy aimed at taking these start-ups to the next level.
Soy may slash breast cancer mortality: Study
Increased intakes of soy and soy products may reduce the risk of death and breast cancer recurrence, says a new study in the Journal of the American Medical Association.
Soy waste compound may protect against inflammation
A compound often discarded as waste in soy-processing plants may stop inflammation, and protect against chronic diseases like diabetes and heart disease, says new research.
Soy isoflavones may activate anti-ageing proteins and lead to an extension of life, suggests preliminary research from Newcastle University in the UK.
FSANZ sees reasons to approve new GM soy
Food Standards Australia New Zealand (FSANZ) has published a second assessment report on the potential use of a herbicide-tolerant soybean line in food products, giving its preferred option of approval.
Making the most of isoflavone marketing
The manner in which pre-menstrual and menopausal indications for soy and red clover isoflavones that recently won approval from the European Patent Office can be translated into marketing messages, is being debated among soy players.
Soy may help men remember anniversaries: Study
Daily supplements of soy isoflavones could help boost a man’s mental function and memory, according to findings of a small study from Australia.
Soy linked to lung benefits: Study
The consumption of soy products could decrease the risk of lung disease and breathlessness, according to a new study from Japan.
Evidence mounts for soy's menopause benefits
Soy isoflavones in the aglycone form may reduce cholesterol, improve antioxidative properties of the liver, and prevent degeneration of the vaginal wall, suggests a new study with rats.
Ben & Jerry’s campaign to ensure produce from clones is detectable in the food chain shows that bundling biotech in with conventional produce remains unacceptable – but lessons from GM do not seem to have been learned.
Soy-rich infant formula may give stronger bones: Mouse study
Feeding newborns soy protein-based formulas may favourably boost the bone strength later in life, according to a new study with mice.
Soy food better than tablets for isoflavone dose: Study
Soy foods could be a better source of isoflavones than supplements, according to a new study from Stanford.
Solae raises soy ingredients prices across the globe
Soy ingredients supplier Solae is passing on its rising input costs by announcing a global price increases, effective immediately, for all of its ingredients.
Melamine crisis makes manufacturers extra-cautious over safety
The fall-out from the melamine crisis in China is prompting manufacturers to be super careful about sourcing safe ingredients, say industry sources – not just dairy and not just those coming from China.
Soy bean extract seeks EU Novel Foods status
Touchi, a fermented soy bean extract that has been used for centuries in Japan, China and other parts of Asia may be available to European consumers if a European Union Novel Foods application is approved.
Health awareness boosts US soy market, report
The US market for soy foods and beverages is poised for strong
growth as consumer awareness of the health benefits of soy
increases, according to a new report.
Solae raises soy protein prices globally
US-based Solae has said it will raise prices of its soy protein
ingredients around the world by as much as 30 percent in order for
it to be able to maintain its R&D activities.
Kill two birds with one stone: soy boosts bone and insulin
Supplements of soy isoflavones may lead to improvements in bone
health and blood sugar metabolism, according to new research from
Soy-equol study may lead to better ingredient selection
The bioavailability of the soy isoflavones genistein and daidzein,
and metabolism of the latter to form equol, is higher after soymilk
consumption than soy germ, says a new study.
USP unleashes 11 new monographs for industry comments
The US Pharmacopeia (USP) has announced 11 new proposed monographs
for dietary supplements for public notice and comment.