21 May 2019 --- BASF and Glycosyn have signed a partnership agreement for the development and commercialization of human milk oligosaccharides (HMOs) for broad use in dietary supplements, functional nutrition and medical food. The strategic partnership includes exclusive license of Glycosyn’s patent portfolio for gut health beyond infant nutrition to BASF. The agreement aims to improve...
16 May 2019 --- Widespread interest in gut health platforms is growing and clinical research continues to place the microbiome at the heart of the health conversation. Probiotics are prominent in this space, but further categories are also evolving – such as postbiotics. Although still in its infancy, research is now beginning to understand the relationship between prebiotics, probiotics...
07 May 2019 --- Israel-based TriNutra has developed the first cold-pressed Nigella sativa oil – black cumin seed – standardized to 3 percent thymoquinone, its main active phytochemical compound. ThymoQuin 3% has anti-inflammatory and antioxidant properties which may promote cardiovascular and respiratory health and regulate blood-sugar levels, Morris Zelkha, CEO of TriNutra tells...
Overweight and obesity are both issues very high up the global health agenda. To help consumers maintain a healthy weight, food reformulations aiming to reduce salt, sugar, saturated fat, trans fat and total energy intake are driving NPD in the food and beverage industry. Innova Market Insights reports that low sugar and low carb claims are increasingly applied in products, with a growth of +28...
The use of botanicals in food & beverage launches has increased globally, featuring a +11% year-over-year growth when comparing 2018 and 2017 launches. In 2018, the top categories of global product launches tracked with botanicals were sauces & seasonings (20%), ready meals & side dishes (13%), and snacks (11%) with garlic being the leading ingredient among the botanical ingredients tracked. The...
There can often be a disconnect between what consumers perceive as healthy in a food or beverage, what science shows is healthy, and what claims can be made. How can you deliver on-trend foods with a strong health halo, while ensuring consumers get the health benefit they expect from a product? Watch the Kerry Health and Nutrition Institute ‘Proactive Health’ webinar, where we share...
At Vitafoods Europe 2019, OmniActive's Brian Appell discussed the latest updates on their corporate social responsibility initative portion of the OmniActive Improving Lives Foundation, which is a community-level project to support small farming communities, improve nutrition and health, and promote gender equality in rural India.
Millennials present a significant supplementation opportunity, but convenient delivery forms must be considered. While Millennials’ nutritional wishes/demands can sometimes to be the polar opposite to those of the older demographic, their attitudes towards issues such as cognitive health – traditionally associated with the aging – present a huge opportunity. For Jeff Hilton,...
Fewer fractures: Soy consumption linked to reduced risk of osteoporotic bone breaks in breast cancer patients
21 May 2019 --- Researchers have investigated the impact that Body Mass Index (BMI), exercise and consumption of soy food have on bone fracture rates among breast cancer survivors. A decade-long study found that higher soy intake was associated with... Read More
21 May 2019 --- A study has found that people with Alzheimer’s disease showed significantly lower plasmatic concentration of total tocopherols, total tocotrienols and total vitamin E (full-spectrum vitamin E consisting of all eight isoforms)... Read More
21 May 2019 --- A moderately high intake of dietary cholesterol, equivalent to the consumption of up to one egg per day is not associated with an elevated risk of stroke, according to a new study from the University of Eastern Finland, published in... Read More
Label (mis)understanding: Nearly half of US consumers purchase products despite uncertainty over their claims
20 May 2019 --- A new study shows that 61 percent of US consumers are concerned about the products they put in and on their bodies, but 34 percent say they rarely or never research product claims. Almost half (46 percent) of participants say they... Read More
Nutrition Focus : Low FODMAP product launches on the rise
FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols) are short-chain carbohydrates found in many fruits, vegetables, grains, dairy foods and sweeteners. In some cases, these are poorly absorbed, attracting excess water and fermentable bacteria that cause the symptoms... More
Analysis Feature Botanicals innovation
The use of botanicals in food & beverage launches has increased globally, featuring a +11% year-over-year growth when comparing 2018 and 2017 launches. In 2018, the top categories of global product launches tracked with botanicals were sauces & seasonings (20%), ready meals & side dishes (13%), and snacks (11%) with garlic being the leading ingredient among the botanical ingredients tracked. The...View Analysis