Latest Headlines
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
Alzheimer’s disease linked with low levels of vitamin E tocotrienols and tocopherols, study says
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
Cholesterol watch: Egg consumption does not increase the risk of stroke, says research
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
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Analysis Feature Botanicals innovation
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TOP 5 INGREDIENTS AS PERCENTAGE OF FOOD AND BEVERAGE LAUNCHES TRACKED WITH BOTANICALS (GLOBAL, 2018)
