Research supports new health advantages for well-established vitamins, minerals, pre- and probiotics, and omega fatty acids. Such health conditions range from weight management and eye health to cognition and cancer risk reduction.
As marketers of conventional foods, functional foods and dietary supplements pore over data looking for new product opportunities that answer consumer needs, foods and beverages that address health issues, often specific health conditions, come to the forefront.
A new, “nutricosmetic” study has found daily oral supplementation with Lyc-O-Mato®, a natural, lycopene complex will enhance the protective properties of the skin; An ingredient for brain support, Cereboost™, from Naturex, has been granted the NutrAward 2010 for Best New Ingredient of the year.
Researchers uncover a
“digestive symbiosis” between milk oligosaccharides and Bifidobacteria .
The health benefits of other components found in milk--from CLA to whey
proteins--are being investigated and commercialized.
This is the second in a series of technical featurettes by the Guelph Food Technology Centre (GFTC) on ingredient-oriented food product development topics. Different functional or nutraceutical ingredients in demand by consumers and current food trends will be the focus of the series.
A new study indicates hair attributes and condition can benefit from a flax ingredient. Consumption of Glanbia Nutritionals’ proprietary, beauty-from-within, enriched flax ingredient increased the luster, shine and overall condition of human hair, according to the company.
Satiety-enhancing foods include some that are able to fill the gut but be markedly reduced (e.g., fiber, polydextrose), while others will affect the release of gut hormones, influencing satiety and appetite.
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