Once restricted to a handful of products, such as yogurt, probiotics are enjoying unprecedented popularity and are popping up in unexpected places with many bold health claims, but not everything consumers or manufacturers hear about probiotics is true.
As US consumers embrace a healthier lifestyle focused on prevention rather than treatment, they increasingly are turning to the natural and organic channel for products that are clean, natural and have added health benefits.
A paradigm shift is needed to force delicate women’s health issues like vaginal infections and discharge out into the open, says industry microbiologist.
The quest for alternatives to animal-derived proteins has led to a huge amount of innovation - some proteins are already thriving on the market and others have some way to go. FoodNavigator looks at the latest trends at IFT.
The potential of probiotics to benefit maternal and infant morbidity and mortality is being shown in on-the-ground projects in Africa and elsewhere, according to lifelong researcher, maternal and infant morbidity and mortality, professor Gregor Reid.
Dispatches from Euro Fed Lipid Congress, Montpellier
Omega-3 supplements are key to boosting intakes, a UK researcher says, and marine omega-3 fatty acids are more beneficial than their plant-based counterparts.
SPORTS NUTRITION 2014: A STARK WARNING FOR ENTREPRENEURS
Beverage brand development guru James Tonkin has warned wannabe entrepreneurs that going up against established brands such as Red Bull and Coca-Cola without some kind of ‘silo vertical’ protection is fruitless.
Caffeine does not have a diuretic effect on regular coffee drinkers and is safe to use, says sports nutrition researcher and consultant in elite sport.
Already one of the most widely-used stimulants in sport, recent research suggests there may be greater scope for caffeine to be used in a wider range of sports as well as during exercise, says sports nutrition researcher and consultant in elite sport.
Dispatches from the IPA World Congress in Athens, Greece
Evidence is building that links the gut microbiome and brain function and ‘psychobiotics’ are at the heart of that, says a leading Irish researcher working in the field for more than five years.
Israeli firm Algatechnologies will work towards gaining approval for its astaxanthin as a novel food and beverage ingredient in Europe, but first it must meet existing demands and cut prices, it said.
Food manufacturers, retailers and other food industry players are failing to connect with consumers who are tuning out of mainstream messaging and infesting their own comms channels, says angel investor, business mentor and philanthropist, Mike Greene.
“I get personal because they [EFSA] get personal to me"
Veteran probiotic researcher professor Gregor Reid is not a happy man. It’s time the probiotic community fought back against those forces that have for too long denied a perfectly valid body of nutrition science in the form of commercial claims. It’s...
As the European Food Safety Authority (EFSA) welcomed a broad range of stakeholders to its Italian HQ today to debate data and process transparency, the food industry asked at what point openness brakes innovation and competitive advantage?
From the 20th International Congress of Nutrition in Granada, Spain
The food industry came under attack last week at the International Congress of Nutrition (#ICN20) for not doing enough to improve the healthiness of its portfolios…unfairly, says Unilever.
