New regulations and draft guidances may be on hold at many federal agencies until the Trump administration can find its footing, but enforcement by FDA, FTC and USDA is not – and neither is litigation related to how food and beverages are made and marketed...
Americans’ love affair with protein shows no signs of cooling in the coming years with a compound annual growth rate projected at a steady 5.6% for the next three years, bringing sales to a predicted $39.08 billion, according to Markets and Markets research.
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.
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
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.
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
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
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.
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...
Omega-3 suppliers must get to grips with their manufacturing customers and with consumers if they are to market their products successfully, according to Virpi Varjonen, executive consultant at commercialisation agents Invenire.
Nestlé centralises all clinical research in new centre
Veteran researcher Dr Stephen de Felice invented the term ‘nutraceutical’ in 1989 and ever since he has been imploring the sector to design and conduct better human clinical trials to back the medicinal potential of bodily nutritional interventions.
In this podcast, Hallvard Muri, CEO and president of krill giant Aker Biomarine talks about the company’s heritage in fishing, evolving markets in the US, Europe and Asia, and why sustainability is driven by a company ethic that has fishing, “in our DNA”.
Intra-regional finesse is a necessity not a luxury when it comes to doing business in the many markets of the Asia-Pacific, as leading suppliers Chr Hansen and Danisco relayed at the recent Vitafoods Asia trade show in Hong Kong.
Earlier this year, an international team of scientists identified three distinct varieties of gut microflora. NutraIngredients caught up with the lead researcher of the project to find out more about the research and its possible implications.
Information about the human genome is providing new insights into the way vitamin E – a nutrient that has very much ridden the scientific roller coaster in recent years in the face of questioning meta reviews – functions in the body.
Probiotics are best used for their potentially beneficial effects on gut health, but they may also help to boost immune functions – an effect that could benefit sports stars in the future, according to a leading sports scientist.
Elaine Watson caught up with Ganeden Biotech's business development boss Mike Bush at the IFT show to talk about opportunities in the food and drink market for its ultra-resilient BC30 probiotic strain.
A new series of white papers will help the dietary supplements trade wise up to the tricks used by unscrupulous suppliers to adulterate herbals and botanicals, American Botanical Council (ABC) founder Mark Blumenthal tells Elaine Watson.
Why do so many ‘functional’ foods fail? Sometimes, it’s just bad luck or bad timing, but in most cases, manufacturers only have themselves to blame, product development guru Mark Crowell tells Elaine Watson at SupplySide East.
There is huge potential in producing food ingredients from traditional and natural sources. These ingredients may deliver health benefit or offer functions in processed foods, removing the need artificial chemicals, says Dr Martin Wickham, of Leatherhead...