New Zealand dairy giant Fonterra has launched what it is calling the world’s first, flavor-neutral satiety water based on its own water-soluble whey protein fractions.
Replacing 5 per cent of the flour in bread with inulin could boost the nutritional content of white bread without detrimental effects on the sensorial profile, says a new study.
NutraIngredient’s Snack Size Science brings you the week's top science. This week we consider the discovery of a new form of vitamin E in the peel of kiwifruit. Italian researchers reveal the furry little fruits secret nutrient content.
Health claims that can be made on functional food products vary depending on the quality and quantity of scientific evidence that backs the claim. In this article, NutraIngredients-USA.com provides a break-down of the different types of research that...
The US Office for Dietary Supplements (ODS) has been urged by CRN to use its “unique position” to better disseminate data that can to some degree ease mis-information that on occasion blights the dietary supplements industry.
Functional foods in the US are not legally defined as a distinct category, which has generated a confusing regulatory framework. In this article, NutraIngredients-USA.com provides a break-down of the health claims that can be used on the products.
Supplements of vitamins B6 and B12, and folic acid may reduce the frequency, severity and disability of migraines, according to new research from Australia.
Omega-3 supplier Martek Biosciences has teamed up with a leading US pregnancy and infant health organization to educate consumers about the importance of DHA for infant development.
A German study that found omega-3 dietary supplementation does not benefit post-heart attack patients, has drawn criticism from industry for mismatching a study group with stated aims.
A report published today adds evidence to the argument that the health benefits of adhering to a vegetarian diet may not outweigh the potential detrimental effects.
Functional foods are continuing to grow in popularity around the world, but there is currently no universal definition of the category. NutraIngredients-USA.com looks at the way global markets classify this class of foods and beverages, both in the regulatory...
Italian scientists have identified a new member of the vitamin E family, extracted from kiwifruit (Actinidia deliciosa 'Hayward'), according to results of a new study.
Supplements of coenzyme Q10 (CoQ10) may reduce the risk of developing pre-eclampsia in women at risk for the condition, suggests a new study from Ecuador.
Fledgling South African ingredients firm, AfriNatural Corporation, is using a patented encapsulation process it says will improve the salability of its offerings in the North American market.
American attitudes to nutrition labeling have been thrown under the spotlight with new research suggesting just a fraction of a consumers pay attention to dietary information available at some major restaurants.
An improved vitamin K2 status may reduce the risk of prostate cancer, suggest results from German scientists that build the science linking the vitamin to improved prostate health.
Ingredient firm Cypress Systems has received FDA-reviewed GRAS status for its selenium yeast product, opening up the use of the ingredient in foods and beverages targeting a range of health conditions, including cancer risk reduction.
Tocotrienols, members of the vitamin E family, may exert their anti-cancer benefits by accumulating in cancer cells and delaying tumour growth, says a new study from Japan.
DSM has linked with the North China Pharmaceutical Group Corporation in three separate projects that will see DSM take a minority 10 per cent share in the Chinese company.
The marine versus plant-derived omega-3 debate continues in the wake of recent studies that found in favor of one or the other on environmental or physiological grounds.
Health claims appearing on food and beverage products may not influence consumer purchasing behavior as much as price and taste, suggests a new review.
Scientists in China have developed a new method to produce a vegetable juice suitable for diabetics by using lactic acid bacteria to remove carbohydrates while retaining the vitamins and nutrients of the vegetables.
The Canadian food and drugs regulator has issued guidance to assist the classification of those foods that, due to their associated health benefits may be classed as medicines, with an emphasis on case-by-case risk-benefit analysis.
The Centers for Disease Control and Prevention has claimed that the current recommended limit for sodium intake may be too high for as many as two-thirds of Americans and has proposed a lower limit of 1,500mg.
The International Society for the Study of Fatty Acids and Lipids (ISSFAL) statement that ALA only converts to DHA in the body at negligible levels, has drawn criticism for bias toward marine sources.
The US cranberry industry has teamed up with a group of scientists to develop a standardized test that can be used to measure proanthocyanidins (PACs) – the antioxidants in cranberries that are thought to be responsible for the berries’ antibacterial...
Moderate consumption of alcoholic beverages could have benefits for bone health, though any potential impacts may be lost upon continued drinking, according to new research.
Increased intakes of antioxidant pigments from plants may lower the risk of hip fracture in older men and women, according to a 17-year study from the US.
Alpha-linolenic acid, (ALA) does not convert to docosahexaenoic acid (DHA) at levels that confer any physiological benefit, according to a summary of omega-3 research conducted by the International Society for the Study of Fatty Acids and Lipids (ISSFAL).
Increased intake of omega-3 fatty acids may protect against advanced prostate cancer, according to new research from the University of California San Francisco.
Yoghurt fortified with antibodies extracted from chicken eggs, can battle bacteria that cause gastritis and stomach ulcers, according to preliminary findings from Japanese researchers.
Australian omega-3 supplier, Nu-Mega has appointed Colorado-based GTC Nutrition as distributor for its fatty acid powders and liquids portfolio in the Americas and Europe.
Biotech giant, Cargill, has ceased work on its nascent fish oil-sourced omega-3 offering less than two years after it debuted with a high-profile launch in May, 2007.
An article published last week in the Canadian Medical Association Journal has generated a flow of criticism for its claims that fish oil is not healthy enough to warrant its depletion of global fish stocks. NutraIngredients-USA.com publishes a selection...
Mothers looking to purchase healthy foods for their children are less attracted by “trendy” ingredients like omega-3s than they are by the simple benefits delivered in nutritious food, according to a nationwide survey.
With satiety food formulations on the rise, breakthrough research from British scientists offers a deeper insight into the role of gut hormones on appetite and why a low GI (glycaemic index) meal, such as a morning bowl of porridge, keeps consumers feeling...
Consumers are being duped into purchasing acai products with bogus credit card schemes and exaggerated health and nutrition claims, according to the healthy food advocate, Consumers for Science in the Public Interest (CSPI).
The US Food and Drug Administration (FDA) has again expanded its nationwide alert to consumers about weight loss products that contain undeclared – and often very harmful – pharmaceutical ingredients.
A new research paper on the production of fish-derived fatty acids has concluded that the continued promotion of omega-3s for their health benefits is irresponsible in the face of depleting fish stocks.
Short of an earth-bound deity walking amongst us and miraculously multiplying our fish stocks, industry must invest more in alternative sources of omega-3 to meet nutritional needs.
UK-based Leatherhead Food International is attempting to redress what its nutrition research division perceives to be a clinical trial hole in the ability of dietary fibre to benefit micro- and macro-vascular function.
