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Short academic paper on the ability of probiotics to reduce symptoms...
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Healthy DHA from Algae Progress Biotech produces algal oil rich in omega-3, and provides developers and distributors of health ingredients with products and services of the highest grade. Alexandre Elo,...
New strategic partnership between Nektium and Phytonet Nektium is pleased to announce a new strategic commercial partnership with Phytonet, an independent distribution and consultancy company, that operates internationally in...
Successful research collaboration between Nektium and the University of Las Palmas de Gran Canaria With the recent launch of its patent-pending botanical extract Zynamite®, a sports nutrition ingredient for the food supplement industry, Nektium is spot on with the current demand...
Growing concern over additives in food Consumers have come to expect that the food they choose from the supermarket shelves will stay fresher for longer. But as the market becomes more aware of the role of nutrition in...
Incorporating probiotics in consumer diet Many food manufacturers and consumers are familiar with the term ‘probiotics’ and have at least some idea that they can be beneficial for health. Dr Mary Ellen Sanders from...
Benefits of low-calorie sweeteners The benefits of low-calorie sweeteners are often obscured by a set of myths that are long overdue a debunking. Robert Peterson, chairman of the International Sweeteners...
Regulatory hurdles in EU for exploiting health benefits of cannabidiol products Cannabidiol-enriched products provide considerable nutritional and lifestyle benefits, and yet they remain virtually unknown due to their inaccessibility. Sold via artisan businesses to...
SupplySide West: where science and strategy intersect SupplySide West has been the industry’s gathering point where science and strategy intersect since 1997. Now in its 21st year, the event continues to offer cutting-edge...
Food and memory Food and memory are inextricably linked. Alistair Day, executive chef at hospitality services provider Bennett Hay, examines how the close relationship between the two can be used...
Fi Europe 2017 show Fi Europe 2017 is the must-attend event on the calendar for everyone in the food and beverage industry. Ingredients Insight looks forward to the show at Messe Frankfurt, Germany, on...
Health benefits of Omega-3, scientists need to keep investigating Omega-3 fatty acids have been around for as long as life itself, and their health benefits are becoming increasingly clear. However, there is still work to do to better understand...
Italian red grapes to improve cognitive power of brain Supplements may be able to help ageing brains stay in shape. Bionap’s latest innovation uses Italian red grapes to improve and protect cognitive function.
Breaking legal tangle of industrial hemp Hemp and its associated products are being used more widely, where regulation allows. Abi Millar looks at the current legal framework, explores current applications and asks what kind...
Healthy lifestyle drives organic ingredients growth Natural, organically produced ingredients have shown unprecedented growth in recent years. GlobalData investigates how healthy lifestyles are driving the market.
Using food and medicine to defy ageing process Humankind has sought to defy the ageing process for millennia. Andrew Tunnicliffe asks dietician Kirsty Bamping if food and medicine will ever be able to reduce the effects of time on...
Health benefits of coconut oil: Myths and realities Coconut oil is hugely popular, with many believing it to be the answer to many health concerns, though recent studies have suggested it is no better for you than any other saturated...
Diet related findings at European Society for Cardiology In late summer, the European Society for Cardiology held its ESC Congress 2017 in Barcelona, Spain. Ingredients Insight takes a look at some of the event’s presentations.
Naturally sourced Astaxanthin: An antioxidant powerhouse Astaxanthin can deliver a wide variety of antioxidant health benefits – but not all forms of it are equal. Scott Steinford, executive director of the Natural Algae...
Unsavoury reality: the truth about salt We know that too much salt in our diets is bad for us, but what is happening in the test kitchens of the world’s food manufacturers? Abi Millar speaks to Mhairi Brown, of World Action...
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