Sports & Energy

Researchers study Peak ATP and its effects on athletes.

The Danish company says it can formulate great-tasting whey protein beverages.

Improving baked goods and energy drinks with premixes

ChlorXyme is a combination of green food ingredients and proteolytic enzymes.

The site showcases the ingredient’s sports nutrition benefits and applications.

Tests on URC concentrated fruit products show they provide a slow release of energy.

The ingredient is positioned as an energy booster, perfect for sports formulations.

The coffee-flavored coconut water beverage delivers hydration and energy.

InnovaTea Natural Caffeine 95% is formulated for use in foods and beverages.

Watermelon is unusually high in the amino acid L-citrulline.

Hydrolyzed wheat protein ingredient targeted for used in muscle recovery formulations.

Powdered Eleuthero raw material a good fit for energy product formulations.

KLEAN-D vitamin D supplement is the seventh supplement in the product range deemed free of banned substances.

New Café Mocha Flavor extends plant-based energy range

Higher doses of plant proteins may provide the right amount of essential amino acids for muscle growth.

A multicenter study included several hundred cancer survivors on ginseng or placebo for eight weeks.

Visitors won’t want to miss new product concepts offered by Naturex (Avignon, France) at its booth #2338.

Additionally, a handful of professional athletes are now also endorsing KSM-66.

The company says its evidence includes human clinical trials.

The first launch is a coconut beverage infused with coffee fruit.

Nexira's Simag ingredient can be formulated into foods, beverages, and dietary supplements.

Data shows L-citrulline is 1.6 times more effective at elevating plasma L-arginine levels.

Has FDA effectively slammed the door shut on DMAA?

Data shows Nitrosigine almost doubles maximum blood flow compared to arginine HCl and has a blood vessel relaxation effect that is almost five times greater than arginine HCl.

Symrise Inc. (Teterboro, NJ) is promoting flavor solutions for the beany, earthy, and dairy notes of today's proteins.