Science

Too often, studies on probiotic supplements focus on efficacious outcomes but not on how the supplement dosage actually changes the bacterial population at the target site.

Indian researchers quantify and characterize the vitamin B12 in this popular single-celled alga.

Adding spices and herbs to reduced-fat products can make all of the difference, according to a new study.

For ready-to-eat meats, a rinse with hibiscus extract may be an effective Listeria deterrent.

Another study supports seaweed supplements for people with low iodine.

A certain test method may be best for this kind of ingredient testing.

This meta-analysis now throws the biggest support to date for the demand spike for organic foods.

Lion's mane mushroom, also known as hedgehog mushroom, has been used for centuries in traditional Chinese medicine.

A French government report raised questions about meso-zeaxanthin safety and sparked renewed debate over zeaxanthin isomers.

This new study may quell controversy over whether oral supplementation with the antioxidant glutathione works.

Purple corn extract can preserve mayo, but it will also color it.

There is great potential for nutrigenomics in dietary supplements; less so for nutrigenetics.

Research is mounting on marigold as an oral health ingredient.

As an ingredient with well-documented nutritional attributes, soy protein can play a role in combating childhood obesity.

New human clinical results on a spinach-derived ingredient.

An aloe mouthwash study out of India is the biggest yet.

A study on fullness suggests it's all about the viscosity-at least when it comes to oat bran.

An EU-funded study explains the differences in taste, appearance, and nutrition.

The study compared a novel, water-soluble curcumin ingredient to a lipophilic matrix and other bioavailable curcumin formats.

A hidden compound is about to change everything.

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

In this study, stevia’s preservative potential was tested in conjunction with high-pressure processing (HPP).

The study was done specifically on DuPont Danisco’s Howaru Restore probiotic blend.

U.S. consumers typically store fresh fruits and vegetables for up to five days, such as in a refrigerator, before eating them, researchers say.

U.S. consumers typically store fresh fruits and vegetables for up to five days, such as in a refrigerator, before eating them.