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.
German confectionery coatings firm Capol plans to venture into the supplements sector to establish a second business pillar for growth and gain technological knowledge, its CEO says.
A new technology that utilises intestinal stem cells to grown mini gut structures in the lab promises to help probiotic researchers achieve efficient and cost effective research, according to TNO.
Greater collaboration from both within the industry, and between industry and academics, will help to drive forward promising scientific developments in probiotics, according to experts at Probiotech and Microbiota 2013.
Metabolites from the break-down of resveratrol have been shown to come together and regenerate the compound inside living cells, leaving researchers questioning whether worries over bioavailability are relevant.
Is the association between resveratrol and red wine beneficial for the compound, or could the link to alcohol be the cause of more harm than good in the long term?
BASF is moving en masse into omega-3 - especially if its bid for Norwegian player Pronova is approved - but it is technology gained from its May acquisition of a high-dose omega-3 start-up on a remote Scottish island, that is exciting the German giant.
Last week saw widespread media coverage of research suggesting resveratrol – often referred to as ‘the red wine compound’ – could help to cut cancer risk by half. NutraIngredients caught up with the researcher behind the study to find out more about the...
Defining what constitutes ‘healthy’ is a difficult task for any nutrition researcher. And when it comes to oral health in particular, very little is known about what influences a normal healthy mouth, according the co-ordinator of a new research consortium...
The gap between pharmaceutical ‘treatments’ for disease and the role that foods and supplements can play in health will grow ever smaller, but as ever, taste is the key to success.
