Ingredients

Post-diagnosis consumption of foods containing isoflavones—estrogen-like compounds primarily found in soy food—is associated with 21% decrease in all-cause mortality, according to a study. This decrease...

Millennial fruit juice drinkers in Europe view 100% fruit juice as a healthy beverage, according to the findings of a consumer survey conducted by...

The snacking market is being revolutionized by a consumer backlash against sugar, salt and artificial ingredients, as well as changing lifestyle and personal wellbeing,...

Rather than popping pills to sleep, a survey reveals more US consumers would prefer to eat well in order to sleep better. This survey was...

NattoPharma’s International Research Network, coordinated by the Cardiovascular Research Institute at Maastricht University (CARIM), has been awarded a second prestigious grant funded by the...

Acute kidney injury is quite a common adverse effect that associates with coronary angiography and percutaneous coronary interventions. Vitamin E may decrease the risk...

A new study in the Journal of the Academy of Nutrition and Dietetics found that simply making a low-content food claim on the label...

Preliminary animal studies have suggested that allulose and other low-calorie, natural rare sugars could help regulate glucose levels. Now, researchers are investigating how they...

Fonterra has launched Fonterra Ventures Co-Lab for anyone to collaborate with the cooperative on disruptive ideas for mutual benefit. Individuals, small businesses or large corporates...

Compounds found in jackfruit seeds produce many of the same aromas as processed cocoa beans and are a potentially cheap, abundant substitute for use...