Disruptive technologies to produce natural nano-sized nutraceuticals could ‘revolutionize’ how dietary supplements deliver their benefits, with smaller most definitely better for enhancing bioavailability and bio-efficacy, says the CSO of NanoSphere Health Sciences, LLC.
From ready meals to breakfast bars, lots of pulse flour-based gluten-free products are coming on stream, says Margaret Hughes from Best Cooking Pulses, Inc., with the favorable nutritional profiles and moderate costs gaining traction with manufacturers and consumers alike.
The omega-3 index of vegans is low, but no lower than the levels measured in omnivores, says a new study, which also supports the efficacy of an algal-derived omega-3 supplement to boost EPA and DHA levels.
Consumers like the delivery of omega-3 fatty acids in a liquid, and many innovative products are already on shelves, but what technology is being used, what are the challenges, and where are the next opportunities coming from?
The new non-GMO formulations of Original Cheerios
and Grape Nuts
might be made without ingredients from genetically engineered crops, but they also come with fewer vitamins - although brand owners General Mills and Post Foods won’t say why.