Nutritional Outlook Vol. 17 No. 1

An FDA ruling lets manufacturers use more acacia gum and label it as a fiber.

A root with far-reaching health and culinary benefits

“Not every functional ingredient can be part of a beverage-delivery system,” says Michael Bush of Ganeden Biotech.

What questions should you ask?

The World Health Organization has its eye on improving nutrition in the Middle East.

FDA's potential ban on partially hydrogenated oils and new Food Safety Modernization Act regulations will also play a role.

A hidden compound is about to change everything.

Although chia’s market is much less established than quinoa’s, chia is now showing even higher rates of growth. Innova Market Insights reports.

Nutritional Outlook's picks for 2014.

Comparing protein sources for sports nutrition. What does the science say?

“Natural” certainly sounds better. But are natural ingredients in fact better?

FDA is concerned that some companies are selling what are essentially conventional beverages as dietary supplements.

Manufacturers who partially replace sugar with inulin FOS will get an appealing health claim option.

Microalgae-based suppliers form their own industry association against synthethic astaxanthin now on the human market.

The particular fats and antioxidants in coconut oil show promise against a pediatric skin condition.

Albion says that its chelated form, ferrous bisglycinate chelate, is more bioavailable than inorganic iron supplements such as ferrous sulfate

Alpha-tocopherol’s lack of adverse side effects may make its combination with other treatments promising for AD.

The modest anti-clotting effect of amla may be preferred to aspirin and anti-clotting drugs.

The health claim will relate to whole and milled flax products.

USP, as well as krill oil suppliers, weigh in on how the standards will help level the krill oil playing field.