Inside Novonesis’ toolbox of biosolutions for healthier and tastier foods
As consumers increasingly seek healthier foods that taste great with minimal ingredients, Novonesis is leveraging biosolutions such as enzymes, cultures, and probiotics to help food producers...
Obesity linked to higher hospitalization and death risk from infections
Researchers estimate that, globally, over one in 10 deaths from various infectious diseases may be attributed to obesity. Their study suggests that people with obesity face a 70% higher risk of...
Vitaquest expands probiotics manufacturing and R&D capacities with new facility
Vitaquest International has opened a new Probiotics Manufacturing Suite in Parsippany, New Jersey, US, to expand its capabilities to meet advancing consumer demand in a growing market. The new...
US industry groups back bill reaffirming FDA authority over dietary supplements
US supplement industry groups welcome the proposed Dietary Supplement Regulatory Uniformity Act. If enacted, the bill would amend the Federal Food, Drug, and Cosmetic (FD&C) Act to clarify and affirm...
Bioavailability and healthy aging drive innovations in vitality vitamins
“Vitality” in vitamins is being redefined from a focus on energy to longevity, cognition, and cellular health. Nutrition industry experts highlight opportunities in synergistic ingredient...
January in review: GLP-1, protein, and fiber drive 2026 nutrition trends and reformulation
January’s highlights include growing momentum for protein and fiber as key nutrients for 2026 product innovations to meet the needs of a growing GLP-1 consumer base. Also, research has advanced in...
Reshaping the gut microbiome or diet with asparagine may limit cancer growth
Researchers suggest that gut bacteria can help determine whether dietary asparagine, an amino acid, will boost tumor growth or activate immune cells against the disease. The team at Weill Cornell...
Researchers find modest changes in food purchases after GLP-1 use
Analysis by Danish researchers reveals that new GLP-1 users spent less on food supplies and purchased fewer calories, sugars, saturated fats, and carbohydrates, while modestly increasing protein...
