Soy-based ingredients

esearchers from the Yakult Central Institute in Japan found mice fed on fermented soymilk showed less skin reddening and skin thickening compared to those fed on regular soymilk. ©iStock

Fermented soymilk isoflavones could cut UV damage

By Eliot Beer

Consuming fermented soymilk products may help protect against ultraviolet radiation damage by increasing the number of isoflavone compounds in the body, according to a study on mice.

© iStock / Olgaorly

Self-affirmed GRAS omitted from new NDI draft guidance

By Stephen Daniells

The devil is in the detail, and one detail easily missed in the new draft guidance for new dietary ingredient notifications is that self-affirmed GRAS is no longer mentioned as an ‘alternative’ to an NDI notification.

At four hours, lactic acid for native Okara was 2.45 fold higher than the control fructo-oligosaccharides. ©iStock/alffoto

Soybean by-product tipped as alternative prebiotic

By Annie Harrison-Dunn

By-product Okara, otherwise known as ‘soy pulp’ or ‘tofu dreg’, is a promising novel prebiotic, according to researchers testing the ingredient in a human gut model.