Researchers have discovered the genetic sequencing behind two mutations in peas responsible for high iron content. This discovery could aid future research into improving biofortification.
A new systematic review and meta-analysis conducted by supplement manufacturer Balchem concludes ferrous bisglycinate supplementation in pregnant women results in improved haemoglobin status and a 64% lower rate of side effects compared to other iron...
Lubrizol Life Science Health (LLS Health) has announced that it is planning to unveil new iron-rich vegan gummies, each of which provides 10mg of iron content.
Research from the British Nutrition Foundation, a charity that provides information on healthy eating, suggests there’s limited consumer demand for more healthy and sustainable diets owing to a lack of key nutrients such as iron and iodine in vegan and...
Natural specialty ingredients manufacturer, Naturex, recently unveiled its ultimine iron mineral, designed to answer consumer calls for flavor, function, and nutrition in plant-based foods.
Alterations to pH, complexation of iron and binding other micronutrients could minimise undesired colour changes in fortified foods, say Nestlé researchers.
Regulatory efforts such as the Food Safety Modernization Act mean food manufacturers are demanding greater flexibility and stepped-up performance from metal detection gear.
A newly discovered mechanism for the absorption of iron from vegetables and legumes could provide a solution to iron deficiency problems, say researchers.
Space-saving and error reduction are two benefits the new combined check weighting and metal detection machine can bring to food and beverage manufacturers, according to Mettler-Toledo.
Eating purple fruits like blueberries and drinking green tea may help to prevent diseases including Alzheimer’s, multiple sclerosis and Parkinson’s, according to a new review.
The continued development of nano-structured iron compounds may allow for innovative fortification of wheat and rice-based foods, suggests new research from Switzerland.
Food makers face fresh research on optimal iron levels in infant
formula as new study suggests extra iron may delay development in
infants that already have sufficient levels.
High consumption of red meat and heme iron from the diet may the
risk of coronary heart disease amongst diabetics by 50 per cent,
says new research from Harvard.
An iron compound, developed to fortify foods in countries with high
rates of deficiency, is seeing interest from multinational food
makers looking to overcome the formulation difficulties experienced
with common forms of the mineral.
Feeding the debate on food fortification, researchers in the US
find that iron-fortified foodstuffs do not pose a health risk to
people who absorb "too much iron".
Teenagers who suffered iron deficiency as infants are likely to
score lower on cognitive and motor tests, even if that iron
deficiency was identified and treated in infancy, a new study
shows.
Cooking with iron pots could play a significant role in preventing
iron deficiency, a major nutritional problem in the developing
world, according to a recent study by scientists in the United
States. Researchers from Cornell University...
Children who fail to consume enough magnesium and potassium in
their diets may be damaging the function of their lungs, according
to recent research from the US.
Intermittent iron supplementation could replace daily iron
supplements for reducing anaemia in developing countries, report
researchers from Prince of Songkla University in Thailand.
Sea-Band, a British company providing health and wellness products,
announced on May 17th the availability of Spatone Iron+, an all
natural iron supplement...
