Sebastian Krawiec is Editor at Nutritional Outlook.
IFF Health is hosting a virtual probiotics summit for co-manufacturers in the microbiome space
June 8th 2021Howaru Probiotics, part of IFF Health, will be hosting an event called Empower CM that is tailored to equip co-manufacturers with insights and solutions that will help them innovate and lead the future of microbiome health and wellness.
Leading trade organizations urge the Senate Committee on Appropriations to increase ODSP budget
June 4th 2021Four leading trade organizations have sent a letter to Senators Tammy Baldwin (D-WI) and John Hoeven (R-ND), ranking members of the Senate Committee on Appropriations’ subcommittee on agriculture, rural development, food and drug administration, and related agencies, to advocate for more funding for the FDA’s Office of Dietary Supplement Programs.
Most children and adults have low omega-3 levels, says recent study
June 2nd 2021A recent study found that most adults and children have low serum levels of omega-3 fatty acids. Pharmavite conducted the cross-sectional study, analyzing U.S. population data from the National Health and Nutrition Examination Survey (NHANES) 2011-2012 to determine serum long chain omega-3 fatty acids
Joint health: Ingredient innovation could capture a new generation of customers
May 18th 2021Although the joint health consumer skews older, some of the creative new products coming to market might also capture the attention of younger demographics by fitting more conveniently into their daily routine.
Hofseth BioCare partners with Catalent to develop delayed-release fish oil capsules
May 18th 2021A Norwegian biotech company, Hofseth BioCare ASA, has entered into a global innovation partnership with Catalent to develop a delayed-release formulation of Hofseth’s OmeGo fish oil, derived from sustainable, traceable, and fresh Norwegian Atlantic salmon.
Recent survey finds high level of openness to cultivated meat
May 12th 2021Results showed that out of 4025 adults, 2018 from the U.S. and 2034 from the U.K., 40% of respondents from each country were at least somewhat likely to try cultivated meat, and 40% from each country considered themselves very or extremely likely to try cultivated meat.