Blue California’s Taxifolin BC-DHQ® with super antioxidant and anti-inflammatory properties is now Generally Recognized As Safe (GRAS) in a range of foods and beverages following a letter of no objection from the US Food and Drug Administration (FDA). 

Organic and “natural” foods and beverages continue to gain appeal, driven in part by more consumers cooking at home and increased interest in health and safety. In an online consumer poll of “likely organic” shoppers conducted last spring by the Organic Trade Association (OTA), 90% of respondents said organic is “more important than ever.”

When mushroom teas, powders, and concentrates did indeed start to take off in the late 2010s, the timing could not have been more efficacious. American consumers had an awareness of medicinal mushrooms that gave food and beverage developers targeting immune health an easier task in marketing such products.

Getting a moderate amount of plant substances called flavonoids through food may be linked to a lower stomach cancer risk in women, but not in men.

Consuming a moderate amount of chocolate weekly may lower the risk of stroke for men, according to a new study.

Eating strawberries, blueberries, blackcurrants and blackberries could help to protect against Parkinson’s disease, researchers suggest.

A study finds the intake of three or more cups of tea a day helps reduce the risk of heart attack and lower cholesterol levels.

Writing in the May 11, 2011, European Journal of Clinical Nutrition, authors O.A. Tokede, J.M. Gaziano and L. Djoussé explored the “Effects of Cocoa Products/Dark Chocolate on Serum Lipids: A Meta-Analysis.”