EXCLUSIVE
pH stable culture will 'revolutionize' yogurt production, says Chr Hansen
Chr Hansen has developed a yogurt culture it claims will "revolutionize" production and significantly reduce ingredient costs.
Archives for October 4, 2015
EFSA's big data: Huge cross-border study on choline intakes in EU
The European Food Safety Authority (EFSA) has used its vast consumption database to look at average EU choline intakes for the first time.
New lutein and zeaxanthin forms launched
Ingredient giants DSM and Kemin have debuted forms of lutein and zeaxanthin for use in tablets and soft gels via their partnership on the eye health carotenoids.
Tate & Lyle seeks polydextrose bowel health claim
UK-based Tate & Lyle has applied for a health claim for polydextrose and improved bowel function.
Study shows natto enzyme helps break down blood clots, benefits blood flow
Japan Bio Science Laboratory, a company that has been developing a nattokinase ingredient, has released research results bolstering the ingredient’s effects at combating the formation of abnormal blood clots and benefiting blood flow.
Maternal vitamin D status doesn’t improve child’s later risk of fractures: Research
Pre-conception vitamin D supplements don’t offer offspring protection against fractures, Danish research in over 30,000 families has suggested.
Multi-ingredient formula shows good results in Mild Cognitive Impairment test
A multi-ingredient formula previously studied for cognitive effects has additional evidence to bolster its efficacy in cases of mild cognitive impairment with the results of a recent study. Participants in a long-term trial showed significant...