News, Analysis & Insights on Nutrition, Supplements, and Health
French Canadian company Institut Rosell has agreed a seven-year partnership with Swedish probiotic research and the development firm Probi covering dietary supplements based on its bacterial Lp299v strain.
Researchers at the Harvard School of Public Health claim to have identified a fatty acid in diary products that may reduce risk of type 2 diabetes.
Advances in food technology bring new challenges for allergy sufferers, regulators and industry, finds a new study, as proteins are can be unexpectedly present in functional foods.
A combination of maltodextrin and arabic gum reduces degradation and protects the pigments of anthocyanins added to isotonic soft drinks, finds new research.
The European Food Safety Authority health claims panel has defended its controversial rejection of a soy protein-cholesterol lowering submission in July this year by highlighting the fact the industry agreed to its tight definition of soy protein.
The Polish over-the-counter (OTC) market may be slowing due to lower sickness numbers, but food supplements continue to perform strongly, according to a new report from PMR Publications.