Functional Food News and Research

Latest Functional Food News and Research

New Deloitte report: Consumers spend $363 billion on health care

As health care reform marks its one-year anniversary, a new Deloitte report reveals that consumers are spending $363 billion, or 14.7 percent more, on health care than traditionally reported in official government accounts.

23 Mar 2011

Next-generation sequencing can improve infant microbiota

Sequencing technology has advanced significantly since the race to sequence the human genome first began. As part of the Teagasc Vision Programme a 'next generation sequencer', the only one of its kind in Ireland, was installed at Teagasc Food Research Centre, Moorepark.

17 Mar 2011

Food ingredients portfolio continues its geographical expansion

In 2011, the Food ingredients portfolio continues its geographical expansion and develops further with the industry it serves. Economic recovery, investment in emerging markets and focus on health characterise the industry this year.

15 Feb 2011

Intertek announces acquisition of American Analytical Chemistry Laboratories

Intertek, a leading provider of quality and safety solutions serving a wide range of industries around the world, has acquired American Analytical Chemistry Laboratories Corp (AACL), a testing, analytics and research company focusing on food, functional foods, nutritional supplements, cosmeceuticals and pharmaceuticals.

12 Jan 2011

Watermelon effective against prehypertension

No matter how you slice it, watermelon has a lot going for it -- sweet, low calorie, high fiber, nutrient rich -- and now, there's more. Evidence from a pilot study led by food scientists at The Florida State University suggests that watermelon can be an effective natural weapon against prehypertension, a precursor to cardiovascular disease.

14 Oct 2010

Dr. Siegal & Son introduces CalciOs cookies to relieve heartburn

Dr. Siegal & Son, LLC, a new Vienna, Virginia based company launched by renowned physician and author Sanford Siegal, D.O., M.D., and his son, Matthew Siegal, the duo behind the internationally popular Dr. Siegal's COOKIE DIET brand, has introduced CalciOs cookies, a snack food that's enriched with calcium carbonate, a common source of dietary calcium supplementation that also neutralizes stomach acid and relieves occasional heartburn. U.S. and international patents are pending.

13 Sep 2010

Study shows caloric beverage consumption affects short-term total energy intake

The results of a new scientific study from Oxford Brookes University show that the consumption of caloric beverages has different affects on short-term total energy intake in men and women.

26 Aug 2010

OXIS International to introduce new ergothioneine-based products for joint health and healthy aging

OXIS INTERNATIONAL, INC. is proud to announce that it will introduce the benefits of Ergothioneine to the consumer market in September 2010 via breakthrough products for joint health and healthy aging. The first products, ErgoFlex® and ErgoPlex®, will initially be marketed via a direct mail offering being developed in partnership with Creative Direct Marketing Group, the leading service provider in the direct mail sector of the direct to consumer channel.

25 Aug 2010

BioJapan 2010 announces 'Renaissance of Bioindustry' as main theme

BioJapan Organizing Committee will hold the BioJapan 2010 - World Business Forum, scheduled September 29 - October 1 at Pacifico Yokohama, Japan. BioJapan 2010 will revolve around four main topics, 1) Health (Drugs, Medical Devices, and Cosmetics), 2) Environment (Biofuel, Biorefinery, and Biomass Plastics), 3) Food (Functional food), and 4) Clusters & Bio-ventures. At same time, BioJapan will offer various programs integrating exhibitions and seminars.

24 Aug 2010

Scientists discover new ways to boost antioxidant levels in potatoes

Scientists today reported discovery of two simple, inexpensive ways of boosting the amounts of healthful antioxidant substances in potatoes. One involves giving spuds an electric shock. The other involves zapping them with ultrasound, high frequency sound waves.

23 Aug 2010

New Irish collaborative seaweed cultivation project

Stop anyone in the street and ask them which country is the most famous for eating seaweed, and nine times out of ten, the answer will be "Japan". But did you know that Ireland has at least a 900-year old tradition of eating seaweed!

9 Aug 2010

Cognis exclusively licensed two new active ingredients from IMD

Specialty chemicals supplier Cognis and InterMed Discovery, a world class natural product lead-discovery company, are continuing their strategic cooperation: Cognis has now exclusively licensed two new active ingredients for weight management and cognitive performance from IMD, further expanding the company's innovation pipeline.

13 Jul 2010

Institute of Food Research unveils new emulsifier technique

New work from the Institute of Food Research has shown how sugar beet pectin acts as an efficient emulsifier, using a technique that could be used to unravel in the finest detail how such important food ingredients work.

2 Jul 2010

CinGx safe and effective for treating diabetes, Alzheimer’s and dementia

There is currently no cure for Diabetes, Alzheimer's and Dementia but they can be treated and prevented. Allegiance Equity developed CinGx™ as a safe and effective treatment for these diseases.

11 Jun 2010

DanActive drink reduces rate of common sicknesses in daycare children, say researchers

The probiotic yogurt-like drink DanActive reduced the rate of common sicknesses such as ear infections, sinusitis, the flu and diarrhea in daycare children, say researchers who studied the drink in the largest known probiotic clinical trial to be conducted in the United States. An additional finding, however, showed no reduction in the number school days missed.

19 May 2010

Renowned expert to present latest research on gut microbes at EICC

Trillions and trillions of bacteria live in the human gut. The thought of all these invisible inhabitants inside you might be yucky, but without them we would not be here at all. Which microbes reside in our gut? Are they harmful? Where do they come from? What do they actually do deep in our bowels? Do pre- or pro- biotics affect them?

25 Mar 2010

Bleach-based disinfectants more effective against noroviruses

Some 40% of commercial disinfectants used to clean surfaces are believed to be ineffective in eliminating noroviruses, a group of viruses responsible for more than half of all foodborne gastroenteritis outbreaks. According to a recent study published by Universit- Laval researchers in the Journal of Food Protection, only bleach-based disinfectants drastically reduce the concentration of these viruses.

18 Mar 2010

Controlling cholesterol using biologically active molecules isolated from algal infusion

Researchers at Wayne State University's Department of Nutrition and Food Science believe they've uncovered a unique method to control and regulate cholesterol using biologically active molecules isolated from ProAlgaZyme™ -- a proprietary algal infusion produced by Health Enhancement Products, Inc., of Scottsdale, Arizona.

11 Mar 2010

USA/Ireland Functional Foods conference to focus on science of gut function and response to diet

Understanding the science of how the human gut functions and the role that diet plays in human health will be explored at a major International Functional Foods conference in Cork, this week. Foods have an enormous role to play in keeping people healthy and many foods have properties that can enhance the health of those that consume them.

10 Mar 2010

Latest FCC edition includes standards covering quality and purity for 1,100 food ingredients

New and updated quality standards for ingredients used in functional foods and a host of other food products manufactured, sold and consumed every day are included in the newly released seventh edition of the Food Chemicals Codex. Published by the U.S. Pharmacopeial Convention, the FCC is an internationally recognized compendium of standards that helps ensure the identity, quality, purity and consistency of food ingredients.

2 Mar 2010