All articles by Staff Writer

Staff Writer

News

Countdown to Barcelona: Registrations open for Vitafoods Europe 2025

The event’s milestone premiere in Barcelona will offer even more for visitors in 2025, with an expanded exhibition space reflecting the growth of a thriving nutraceutical market

Analysis

Natural versus artificial flavourings

Flavour is an essential factor in the eating experience, but there is a hot debate in the food industry about where flavour should come from. Faced with a choice between natural and synthetic flavours, the latter often coming with a bad reputation, what is the best choice? Are synthetic flavourings harmful, even when they have the same chemical composition as a natural flavour? Jim Banks speaks to Matthew Carpenter, chair of the UK Flavour Association, and food researcher Ahmed Olatunde of the Department of Medical Biochemistry at Abubakar Tafawa Balewa University in Nigeria, to find out more.

Analysis

The secret life of ingredients

In recent years, consumers have begun to play a more active role in improving their health and are increasingly looking to food not just for basic nutrition but also to provide health benefits. Elly Earls speaks to Kavita Karnik, global head of nutrition, regulatory and scientific affairs at Tate & Lyle; food science consultant Bryan Quoc Le; and Alon Chen, CEO and co-founder of Tastewise, about the rise of functional ingredients, the challenges of integrating them into food products and why the future of healthy eating is personalised.

Analysis

Micro size, macro effect

Over recent years, microalgae like spirulina and chlorella have emerged as remarkable sources of nutrients, offering consumers rich strains of protein, vitamins and minerals. But with robust scientific evidence of their benefits still lacking, and with some microalgae including potentially dangerous toxins, hurdles clearly remain. Andrea Valentino speaks to Xinyu Duan at the University of Melbourne, and Eduardo Jacob-Lopes from the Federal University of Santa Maria, to learn more.

Analysis

Cracking the omega code

Many will be familiar with reported benefits of omega-3, from the potential cardiovascular benefits to reduced risk of dementia. Fewer will be aware of its cousin omega-7, which is thought to improve heart health, skin health and metabolism. Abi Millar speaks to scientists Dr Nils Hoem and Dr Zhihong Yang to find out what sets these two fatty acids apart and how incorporating omega-3 and omega-7 into your diet can lead to a healthier life.

Analysis

Mirage or miracle?

Collagen is one of the most popular supplements on the market, with shoppers eager to reap the purported anti-ageing benefits. As well as improving skin, hair and nails, some studies claim that it can improve joint mobility and assuage joint pain. But how effective are they? Abi Millar speaks to dermatologists Dr Jonathan Kentley and Dr Emilia Pasiah to find out if collagen is worth the hype.

Analysis

Feeling in the bones

Found in humans and animals, chondroitin sulphate is one of the building blocks of cartilage. With an increasing body of evidence suggesting it can fi ght osteoarthritis – alongside other ailments like cataracts – it’s unsurprisingly enjoying a moment. But beyond the headline excitement, how much clinical data supports these claims? Andrea Valentino investigates, with help from Dr Yves Henrotin, a professor at the University of Liège.