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.
Nutrition bars enter - and exit - the snacks aisle at the speed of light these days. So how has Clif Bar managed to sustain the kind of growth rivals can only dream of, year after year? Elaine Watson caught up with CEO Kevin Cleary to find out.
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.
The US Food and Drug Administration has accepted Nutrition 21’s inositol-stabilized arginine silicate (Nitrosigine) as a New Dietary Ingredient (NDI).
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.
Dannon has begun targeting “fitness-minded men” with its Oikos Greek yogurt brand, and is “exploring the possibility” of marketing its Greek yogurt portfolio to men in the long-term.
Regular consumption of coffee is associated with a reduced risk of a damaging autoimmune liver disease known as PSC, say researchers.
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.
Can you make a perfect zero-calorie cola with stevia? Is the US food industry on track to meet sustainable palm oil targets? Are attitudes towards HFCS changing? What’s next for sodium reduction? FoodNavigator-USA headed to Cargill’s Minneapolis HQ to find out what’s happening at the cutting edge of food innovation. ...