Two companies have asked the UK FSA's expert advisers on novel foods to consider applications for chia seeds to be approved for use in the European Union (EU) under the simplified approval procedure.
As a result of growing demand for naturally-sourced ingredients, Kalsec has expanded its manufacturing capabilities with a new finishing center for its natural spice, herb and vegetable extracts.
Ingredia Nutritional is to launch Osteum, a new active dairy ingredient said to be capable of improving overall bone health, reinforcing and preserving bone health in its totality by acting on the bone’s entire life cycle.
Revival Labs, a health and wellness company, has announced that youthH2O, the company’s supplement comprised of organic superfoods, is now available at Vitamin Shoppe.
Biothera named Toong Yeuan Enterprise Co. Ltd. as the exclusive Taiwan distributor of its immune-boosting ingredients for foods, beverages and supplements.
Symrise AG has obtained a €125 million long-term loan from the European Investment Bank to fund its intensive research and development activities on functional ingredients for cosmetics and healthy nutrition.
Evidence supplied by DuPont Nutrition & Health has supported Health Canada’s approval of polydextrose as a source of dietary fiber in food and beverage products.
Dutch ingredients company CSM saw sales from its continuing businesses decline by 5.6% from €191.2 million to €180.5 million in the first quarter of 2013.
Despite recommendations to lower sodium consumption over the last decade, actual intake continues to rise, and innovative solutions for reducing sodium content of the food supply are needed to help meet public health goals.
Consuming mushrooms rich in vitamin D2 can be as effective at increasing and maintaining vitamin D levels (25–hydroxyvitamin D) as taking supplemental vitamin D2 or vitamin D3.
Mexico City Health Secretary Armando Ahued launched a campaign, dubbed "Less Salt, More Health," earlier this month to get restaurants to take salt shakers off their tables.
Natural, low- or no-calorie sweetener use is increasing among consumers as 28% of adults have consumed foods or beverages sweetened with these in the past year, up from 14% in 2006.
