Wageningen University & Research: Rethinking food design from sustainability to longevity

Professor Vincenzo Fogliano of Wageningen University & Research, the Netherlands, highlights the importance of making “the healthy choice, the happy choice,” aligning nutrition, affordability, and consumer acceptance of food...

Resbiotic: Osteobiotic ResO targets joint health through the gut

Kara Siedman, senior director of partnerships at Resbiotic, introduces the osteobiotic ResO, a postbiotic-based ingredient designed to support gut health, immunity, and joint mobility. She explains how it differs from traditional...

Solabia Nutrition: How Brainberry aronia extract boosts memory and brain vascular function

Billie Ivanova, marketing and communications manager at Solabia Nutrition, discusses Brainberry, a standardized aronia extract. She explains what makes the “Nero Eggert” variety of aronia uniquely suited for cognitive health,...

PCRM: Calls for balanced industry involvement for science-based US dietary guidelines

Dr. Neal Barnard, president of the Physicians Committee for Responsible Medicine (PCRM), calls for balanced industry involvement when creating dietary guidelines. In a recent JAMA publication, he petitioned that the 2025–2030...

IFBA: Incentivizing healthy consumer choices amid ultra-processed food debate

The International Food and Beverage Alliance’s (IFBA) secretary-general, Rocco Renaldi, discusses ultra-processed foods (UPFs) in the context of consumer understanding, making policy practical, and improving future guidance. He...

Neuroepigenetics: Exploring the role of B vitamins and SAMe in cognition and DNA methylation

Dr. Andrea Fuso discusses his research on brain health and DNA methylation. The neuroepigenetics professor at Sapienza University of Rome, Italy, and long-term research partner of Gnosis by Lesaffre, explains how one-carbon...