Microbes can convert sugar into the red anthocyanin pigments found in fruits via a fermentation process that – when perfected – could prove to be much more efficient than extracting commercial quantities of these pigments from plants, claim researchers.
Barology’s Live Younger bar is the first launch of Niagen nicotinamide riboside (NR) into the functional food space, and offers consumers a new way to help boost cellular metabolism and cellular energy production, said ChromaDex.
Check out FoodNavigator-USA’s latest gallery of new products hitting US shelves, where we see plant-based protein creeping into everything from hot cereal to shakes, bars, chips and bites; coupled with ongoing interest in whole milk.
If a spoonful of sugar helps the medicine go down, a serving of cocoa could help avoid the need for medicine in the first place – at least when it comes to some heart disease risk factors.
This is the season of repetitive themes: Christmas carols, holly garlands, inflatable Santas. So it comes as no surprise that DuPont protein experts sound a familiar strain, too: Plant proteins were big in 2015 and they’re going to be even bigger in...
Quest Nutrition has a somewhat ambitious mission statement (“Our goal is to end metabolic disease,” says president Tom Bilyeu). But while it may be some time before the El Segundo-based firm can tick this particular goal off its checklist, its progress...
Protein is a vital part of providing nutrition to the critically ill, but what do we really know about protein demands for this specialist groups, and how can we better meet them.
Powerful Yogurt is preparing to launch a high-protein yogurt drink that it says harnesses continuing demand for both Greek yogurt and high-protein beverages.
'WE WILL FIGHT TO DEFEND OURSELVES AGAINST CIVIL INTIMIDATION': 5-HOUR ENERGY
Washington state attorneys insist that 5-Hour Energy wouldn’t work if it wasn’t for its caffeine content in a fierce attack on the credibility of America’s top-selling shot.
The concept of “energy” is a multifaceted one, to be sure: it can come in bursts or slowly; via beverages, shots, biscuits or bars; with appeal that spans sports nutrition, weight management and even kids.
Tate & Lyle has reassured consumers that sucralose is a safe ingredient following the publication of a review alleging that the high intensity sweetener is “not biologically inert" and that more research is needed to determine what happens to...
Kyowa Hakko USA has completed GRAS (Generally Recognized As Safe) self-affirmation for the amino acid L-Ornithine, with research supporting a potential anti-fatigue effect.
Dispatches from the 6th International Congress on Vegetarian Nutrition
Nuts are good sources of healthy fats, protein, fiber, vitamins, minerals and antioxidants. They also pack a fairly weighty caloric punch. However, epidemiological data consistently shows that high nut consumption is associated with lower incidence of...
Powerful antifungal compounds produced from linoleic acid found in bread flour are the key reason for sourdough bread’s mould resistant properties, and have potential to be used in a host of food and agricultural applications, say researchers.
Europe’s largest whey protein supplier Volac claims that new scientific research backs the ingredient’s healthy ageing benefits for older consumers, and the need for ‘tailored nutrition strategies’ to meet their demands.
A technological breakthrough that dramatically increases the absorption of ginseng could transform it from a costly and unpleasant-tasting formulation headache into a cost-effective and highly efficacious functional food and beverage ingredient, according...
Consumption of dairy products can shift weight loss and aid muscle gain when coupled with dieting and daily exercise, according to new Canadian research.
Netherlands-based scientists have reported data for the real-time digestion of fats containing ingredients like vitamin D3, insights that could advance the formulation of foods.
Daily consumption of 40 grams of dark chocolate for two weeks can reduce stress and benefit metabolism and microbial activity in the gut, claims scientists based at the Nestle Research Centre.
Solae and Novozymes are expecting the publication of some patents related to the joint development of new soluble protein isolates, brining the products one step closer to commercialization.
Natreon continues its expansion in the global market, this week announcing a new partnership that will take its nutraceutical ingredients to Australia and New Zealand.
Strains of probiotic bacteria can affect metabolism, says a new
study from Nestle and Imperial College London that could help the
development of new probiotic products tailored for individuals.
Fungal species of Rhizopus could offer a valuable alternative
source for lactic acid production, with significant advantages over
bacterial production, says a new review from Australia.
A bowlful of whole-wheat flake cereal and nonfat milk may work just
as effectively as specialized sports drink in boosting recovery
after exercise, researchers told attendees at the 54th Annual
Meeting of the American College of Sports...
Calcium from dairy sources, but not supplements, decreased excess
levels of fat in the blood after eating, says research from Denmark
that is yet another twist to the calcium-dairy weight loss debate.
CSM's decision to close a production facility in the US is the
latest in a series of initiatives designed to consolidate the Dutch
group's market position.
Emerging research on lactic acid bacteria is set to offer food
companies a new method of vitamin enrichment that allows them to
get around consumer concerns over added ingredients, writes
Dominique Patton.
Chemi Nutra has gained exclusive rights to a new patent on its
soy-derived phosphatidylserine product relating to its ability to
suppress cortisol, a catabolic stress hormone that can inhibit the
use of protein by muscles and impair...
