A new multi-centre study in mice has explained the mechanism behind how excessive consumption of fructose can 'overwhelm' the gut and lead to fatty liver disease, revealing the importance of fructose consumption timing.
Interest in the use of probiotics and prebiotics as ingredients in food continues to grow, as consumers and industry look for microbiome-friendly foods. But just how doe these ingredients impact food development and, in particular, the texture of foods?
While there has been an explosion in interest over colloidal delivery systems in recent years there has also been disconnect between primary research and commercialisation, says one expert who believes a novel ‘delivery by design’ approach could speed...
Swapping out refined grains for whole grains does not cause significant shifts in our gut microbes or better insulin resistance – but does result in weight loss, lower food intake, and reduced systemic inflammation, say researchers.
Supplementing the diet with inulin-type fructans may improve the function of the endothelium in blood vessels and reduce the risk of metabolic disorders-related cardiovascular diseases, says a new study.
Leading members of the functional food, supplements, and healthy nutrition industry gathered in Geneva this week to celebrate huge successes ... and find out who won out in the battle to become a winner at the NutraIngredients Awards 2017.
Are you researching the latest state-of-the-art developments related to prebiotic, probiotic and microbiome science relevant to human health, well-being, consumers and industry? If so, we would like to hear from you.
The European Food Safety Authority (EFSA) has said l-ergothioneine is safe for use in food and supplements in a novel food evaluation that settles EU member state fears it may increase the risk of diabetes mellitus and inflammatory diseases like Crohn's...
Danish biotech firm Asiros has launched a range of berry powders produced via a patent-pending solvent-free process that protects the nutrients and polyphenols, overcoming the shortcomings of ethanol and water extraction methods.
Olive oil phenol hydroxytyrosol has been shown to be highly bioavailable and to lower oxidised LDL (low density lipoprotein) levels when incorporated into biscuits, suggesting functional food applications could be on the horizon for this EFSA-backed polyphenol.
Western Europeans are numero uno when it comes to per-capita protein consumption; bread is surprisingly the most popular protein medium; and protein has well and truly invaded the healthy snacking category.
Researchers in Poland fortified pasta with parsley leaves. Though the phenolic level and antioxidant potential of the product was effectively enhanced, the values were significantly lower than predicted.
By Ewa Hudson, head of health and wellness research at Euromonitor International
Is organic still selling? Does the 'natural' trend mean fortified/functional food is now passé? And why are consumers turning their noses up at better for you (BFY) offerings? Ewa Hudson, head of health and wellness research at Euromonitor International,...