Ingredients > Functional ingredients

LycoRed vitamin B formulations for dietary supplements

17 May, 2012

LycoRed has developed formulations designed for hair and nail nutrition based on vitamin B complex and amino acids. The systems are made using LycoRed’s microencapsulation technology.


Gelita Verisol oral collagen

06 September, 2011 by

After primarily being used in topical cosmetic products, collagen successfully entered the dietary supplements and health and nutrition products market before becoming an essential ingredient for the rocketing nutricosmetics market.


Omega-3 reduces anxiety and inflammation in healthy students

15 July, 2011

A study gauging the impact of consuming more fish oil showed a marked reduction both in inflammation and anxiety among a cohort of healthy young people.


Salkat range of nutritional and functional ingredients

03 May, 2011 by

Salkat offers an extensive range of nutritional and functional ingredients including Hytolive, an Extra Virgin Olive Oil that is all natural and highly bioavailable. With high-purity hydroxytyrosol, a non-toxic antioxidant shown to protect and prevent brain deterioration, Hytolive is stable at high temperatures, is both water and fat soluble and is suitable for both functional foods and dietary supplements.


Non-fish origin long-chain omega-3

02 May, 2011 by

A pioneering Australian research alliance is leading the international race to break the world’s reliance on fish stocks for its supply of the vital dietary nutrient, long-chain omega-3.


Resveratrol neutralises toxicity of proteins related to Alzheimer’s

04 August, 2010

Resveratrol, an organic compound found in red wine, is claimed to have the ability to neutralise the toxic effects of proteins linked to Alzheimer’s disease, according to research led by Rensselaer Polytechnic Institute Professor Peter M Tessier.


LycoRed Lyc-O-Mega vegetarian omega-3 source

08 July, 2010 by

LycoRed has released Lyc-O-Mega, a vegetarian omega-3 source. This ingredient is fish odour free and is produced DHA algae oil, making it especially suitable for vegetarians.


Gut instincts

04 June, 2010

Interest in food and drinks carrying gut or digestive health claims appears to be continuing unabated, at least as far as food and drinks companies are concerned.


Omega-3 - healthy, no matter what?

04 June, 2010

Norway is one of the countries responsible for the production of fish oils and omega-3. Over 40% of the world’s omega-3 oils in food and food supplements originate there.


Naturex Cereboost cognitive performance ingredient

03 May, 2010 by

Cognitive health is a growing area of the functional food, beverage and dietary supplement markets as maintaining cognitive performance has become an increasingly vital requirement of an active way of life. Also, an active senior population is growing and seeking to delay cognitive decline. As a consequence, more people are searching for natural solutions for improved cognitive function.


Australis Foods Lupin8

03 March, 2010 by

The Australis Food Group has released Lupin8 in the US. The product, already available in Australia, combines natural ingredients to create a nutritious satiety product.


Coloured chickpeas: the next functional food

03 March, 2010

Coloured chickpeas have significantly higher antioxidant qualities than the regular cream and beige colour varieties, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists.


Kemin and DSM FloraGLO Lutein

07 January, 2010 by

FloraGLO Lutein is claimed to be the world’s first patented, purified lutein used by leading supplement and food manufacturers worldwide. FloraGLO Lutein is covered by several process and composition patents in a number of geographies worldwide. FloraGLO has GRAS (generally recognised as safe) status for several food and beverage applications, and different product forms are available for inclusion into a variety of supplements and foods.


New functional ingredient for blood sugar regulation

02 November, 2009

A new functional ingredient may be on the horizon as the Cooperative Research Centre for Sugar Industry Innovation through Biotechnology (CRC SIIB) has identified natural glycaemic index (GI) modifiers that have the potential to lower blood sugar levels and help manage type 2 diabetes.


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