News, Analysis & Insights on Nutrition, Supplements, and Health
Cell behaviour is determined by nutrients in the diet, suggesting the biochemical reactions that occur within an organism play a larger part in gene regulation than previously thought, a study has concluded.
Phlorotannins in brown seaweed are metabolised and absorbed in the large intestine and may have anti-inflammatory potential, an EU-funded study suggests.
Is your company an innovative trailblazer in food and nutrition? Unilever Foundry is looking for the brightest company to take part in Food Vision's innovation panel and share insights alongside big industry players at Food Vision in March.
German firm Organobalance has reacquired the licence for the probiotic product Pylopass from Swiss company Lonza.
Dateline Southeast Asia
Rice scientists have made a “breakthrough” in genetic crop development through a process of biofortification to increase iron and zinc levels in rice. Their discovery, the researchers say, will have a significant impact on the global fight against human...
A large proportion of the US population is achieving adequate levels of selenium from their diets and marketers of selenium products should focus on populations in countries where levels of the micronutrient are low, says a leading researcher.
Protein-packed milkshakes made from ground-up bugs are a step nearer to becoming common drinks, a consensus of leading scientists and policy makers have claimed.
Meiert Grootes, chairman of Europe’s biggest supplier of speciality baking products, has acquired a stake in a Malaysian-Australian biotech firm that earlier this year launched ingredients to produce the world’s first clean-label, low-GI “diabetic” white...
For functional food manufacturers and marketers who aim for a GMO-free label, encapsulating omega-3 fatty acids in sunflower phospholipids may be a solution.
Consumers want more regulation on food and further limits on the use of additives and preservatives, but are keen to embrace functional products and nutraceuticals, according to extensive research carried out by the UK’s Food Safety Agency (FSA).