News, Analysis & Insights on Nutrition, Supplements, and Health
3D Food Printing Conference 2016
3D food printing gives academics an opportunity to explore the functionality of ingredients and how we can delay the process to get a solid structure and build challenging shapes, according to Dr Maarten Schutyser, professor, Food Process Engineering,...
Supplements of Lactobacillus plantarum TWK10 may increase muscle mass, boost energy, counter fatigue, and improve physical performance, says a new study with lab mice.
Increasing dietary fibre intake may be the best way to regain the microbial biodiversity that has been impaired by the western diet, according to researchers.
Arla Foods Ingredients has launched Maximum Yield, a new drive to raise awareness of the ways whey protein ingredients can enable dairy companies to maximize output, increase profits and cut waste.
Designing a stable product with highly bioavailable iron isn’t an easy task, as the nutraceutical world knows. A group of scientists propose mixing ferric pyrophosphate powder with other ions that can influence the protolytic equilibrium to achieve this...
Members of European Parliament (MEPs) voted today to scrap nutrient profiles, a result that leaves consumer rights groups, public health campaigners and some industry players sorely disappointed.
Dispatches from EFSA stakeholder meeting in Brussels
The updated novel food regulation has been billed by the European Commission as a new streamline system that will put innovation back on the EU menu – yet attendees of a stakeholders meeting this week expressed concern these hopes would be dashed by...