Nestlé has upped its efforts in the personalized nutrition trend with the rollout of the Wellness Ambassador program that combines artificial intelligence (AI), DNA testing and Instagramming food to tailor nutrition for Japanese consumers.
The spate of companies seeking to enter Europe’s lively chia seed market shows no signs of slowing with an EU novel foods application from a Dutch firm joining the fray.
If iron flour fortification is to work sources and levels approved by the World Health Organisation (WHO) are required and actual consumption must be considered, says food fortification expert.
The health value of grains must be quantified with solid science to create a tool industry can use against widespread bread bashing, says the CEO of the American Bakers Association (ABA).
Manufacturers of children’s food need to appeal to both children’s taste preferences and parental concerns over nutrition - but is excessive sugar warping children's tastes?
Just months after Kashi agreed to settle a California class action lawsuit accusing it of deceptively advertising its wares as ‘all-natural’, a judge has allowed most claims in a similar class action brought in Florida to proceed.
The Nutrition Facts Panel overhaul could fuel more micronutrient fortification in baked goods, helping the balancing act between sodium and nutrients, says the American Bakers Association (ABA).
Kellogg subsidiary Kashi has joined a growing list of big food companies that have agreed to stop using the term ‘all-natural’ to describe certain products in response to a tidal wave of civil litigation over the controversial term.
Folic acid is backed to deliver important health benefits in the scientific literature and by regulators – but is over-consumption a real problem? asks Robert Verkerk, PhD, the founder, executive and scientific director of the Alliance for Natural Health...
The new non-GMO formulations of Original Cheerios and Grape Nuts might be made without ingredients from genetically engineered crops, but they also come with fewer vitamins - although brand owners General Mills and Post Foods won’t say why.
The European Food Safety Authority’s (EFSA) recent backing of folate’s (vitamin B9) ability to reduce the risk of spinal birth defects is a good thing for infant health and the vitamin industry – but is it actually a prohibited disease claim in disguise?...
The EU energy market is set to grow by €1bn by 2017 and much of that could come from ‘natural energy’, a sub-sector that has been boosted by recent health claim approvals, says Euromonitor International analyst, Diana Cowland.
A new salt replacer for bread and other baked goods is derived from fermented wheat germ to also optimize the nutritional profile of the product, claims the supplier.
In many countries foods such as milk, yoghurt, margarine, oil spreads, breakfast cereal, pastries as well as bread are fortified with vitamin D, and in the third part of our special edition on this nutrient, we look at the challenges surrounding its encapsulation...
Formulating snack bars with micro-sized flakes of lentils may boost the folate content of the finished product by 10 per cent, says a new study from Canada.
Raising current vitamin D levels from 200 International Units (IU)
to 2,000 IU could boost bone health amongst children and have
long-term health benefits, says new research.
Antioxidants are back under the microscope for all the wrong
reasons. But the use of meta-analyses to pool data is
controversial, and scientists need to keep perspective before
publishing conclusions.
Taking a range of supplements from vitamin A to zinc is becoming
part of everyday life. But as the latest study is published
questioning their efficacy, people could be left wondering do they
work?
The potential of the brain health nutrition market is only starting
to be realised, and Nestlé underlined its intentions yesterday to
get a head start on the competition with the signing of an
agreement with the Swiss Federal Institute...
A growing body of research is driving strong growth in foods
fortified with vitamin D, and bread, being a mainstay in diets
worldwide, could provide the ideal food for fortification.
Beverage fortification solutions on display at the IFT show suggest
that manufacturers do not need to sacrifice clarity or taste in
order to meet growing consumer demand for functional products,
writes Anthony Fletcher.
Convenience and indulgence in the breakfast market set to bring
gains to ingredients suppliers and their customers: our round up of
new product designs shows how industry is reacting to this
potential market, writes Lindsey Partos.
Vitamin-enriched products made by Kellogg, the world's biggest
cereal maker, have been blocked from entering the Danish market by
a new policy for assessing the safety of fortified foods.
South African millers must fortify flour and maize meal with a
blend of vitamins and minerals, including folic acid, following new
legislation introduced this week to improve malnutrition in the
country.
Dutch nutrition company Numico is struggling to stay afloat at the
moment, but rumours in the Dutch press suggest French dairy giant
Danone could be interested in a bid. An odd choice for the French
company which has been streamlining...
Acatris and Schouten Products have opened a new factory for the
production of SoyLife (natural soy germ isoflavone concentrates) in
Poederooijen, the Netherlands.
![“[T]here is an urgent need for many countries (including the UK) to update antiquated national flour fortification legislation to conform to the more recent WHO recommendations on Fe compounds and fortification levels.”](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/7/2/3/2/522327-1-eng-GB/Antiquated-national-flour-fortification-laws-must-be-updated-to-meet-WHO-recommendations-Researcher.jpg)
