News, Analysis & Insights on Nutrition, Supplements, and Health
The UK's Food Standards agency is seeking evidence of whether goji berries were consumed in the European Union before May 1997 - a factor that which will determine their novel foods status and could impact availability of the superfruit.
Over-65s who drink four or more caffeinated beverages every day may reduce their risk of heart disease by a whopping 53 per cent, suggests research from the US.
A Canadian meat producer is trying to yoke together omega-3 fatty acids to add to chicken in a way that will boost the meat's functional value without affecting taste, as the company strives to label its products accordingly.
Adding about 0.1 per cent guar gum to whey protein gel boosted gel strength twelve-fold, says new research from Ireland.
Debate over fortification of certain foods with folic acid has been initiated at EU-level, as various member states mull public health strategies for reducing pregnancies affected by neural tube defects.
BioGin Biochemicals says it is raising the bar on SDG concentration of flax lignans, after developing a lignan ingredient standardized to 40 per cent.
Extracts from French maritime pine bark may inhibit an enzyme linked to glucose absorption 190 times more than a synthetic medication, says new research from Germany that could offer significant benefits for diabetics if the results can be translated...
Protein from soy or from whey is equally effective for synthesis of muscle protein after endurance training, suggests an animal study that may challenge the perception that athletes should avoid soy if reproducible in humans.
Archer Daniels Midland (ADM) has launched a range of functional wheat protein isolates designed to enhance the taste, texture and appearance of cereal products.