News, Analysis & Insights on Nutrition, Supplements, and Health
Special edition: Tocotrienols
In the third part of our series on vitamin E tocotrienols, we look at the supply, and the sources for today’s ingredients, from rice bran oil to palm oil, and the newest entrant – annatto.
A probiotic strain that can survive being baked, boiled and frozen – opening up a raft of new opportunities in functional foods – is being launched on the UK market.
Norwegian omega-3 supplier GC Rieber Oils is ready to open facilities that boost its production capacity and quality as it eyes the pharma and medical industries.
The whey protein industry is gathering data to submit article 13.5 health claims after the European Food Safety Authority (EFSA) last month rejected a slew of generic, article 13.1 protein and whey protein-related dossiers.
High blood levels of a compound called fibrinogen may be due to a lack of omega-3 alpha-linolenic acid in the diet, and rapeseed oil fat replacement may rectify the problem, according to new research.
The conversion of the plant-based omega-3 ALA to the long-chain EPA and DHA may be increased in vegans and vegetarians who do not eat fish, suggest results from the European Prospective Investigation into Cancer and Nutrition (EPIC).