News, Analysis & Insights on Nutrition, Supplements, and Health
Fraunhofer researchers in Germany have come up with a new method of adding omega-3 fatty acids to sausages, to allow German consumers to continue eating their favourite foods, but with the main nutritional benefit of fish.
Speciality ingredients supplier Tate & Lyle has acquired Swedish oat beta-glucan manufacturer Biovelop.
Regular consumption of coffee is associated with a reduced risk of a damaging autoimmune liver disease known as PSC, say researchers.
The potential of cocoa to beneficially impact ‘good’ cholesterol levels may be linked to the theobromine content and not the flavonoids, says a new study from Unilever Research & Development Vlaardingen.
The composition of the gut microbiota in a new-born baby may have a significant impact on the rate of growth during early infancy, according to new research.
Horphag Research knew the what about their flagship ingredient, Pycnogenol, as it pertained to its many health benefits. But until a recent study, the company was a little hazy on the how and the where.
Pharma Marine, a Norwegian company sourcing omega 3 oils from squid, has announced approval of its Calamarine product by Australia’s Therapeutic Goods Administration.
A new study is suggesting that a high dose of B vitamins could stop the onset of Alzheimer’s by preventing shrinkage of the medial temporal lobe, the area of the brain that defines the disease.
Dispatches from VitaFoods Europe 2013
Recent research results about the effectiveness of omega 3 fatty acids in the prevention of secondary heart attacks have been generalized to cast doubt on the value of the ingredients' overall effectiveness in cardiovascular health. This is unfortunate,...