The supplementation of astaxanthin and tocotrienol has been shown to improve composite and verbal memory in individuals who have exhibited mild forgetfulness, according to an RCT sponsored by BGG Japan.
Products with multiple health claims are on the rise in Japan’s Food with Function (FFC) market with numbers expected to surpass 300 this year, according to exclusive data revealed in the first of our spotlights on the market.
Supplement and functional food firm Amado Thailand is consolidating the benefits of both online and offline as it remains on course to hit its annual sales target of THB$2500m (US$79m), despite the economic challenges brought by COVID-19.
The South Korean authorities have published a guide to evaluate the functionality of health foods that make respiratory and gum health claims, amid rising consumer and industry interest in such products.
Japan’s Morinaga Milk Industry has obtained a self-affirmed Generally Recognised as Safe (GRAS) status for its Bifidobacterium infantis M-63 probiotic, for use in general foods and infant formula in US.
There is a lot of foundational research on probiotics in China, but few studies on their technical application, a leading Chinese academic institute has ruled as the sector continues to boom in the country.
The supplementation of lutein and zeaxanthin for preserving eye health is more effective in individuals with healthy BMI (lower than 25kg/m2), a 16-week human clinical trial conducted in Japan has shown.
Infant formula powders inspected in Hong Kong said to contain similar nutritional composition can differ in price by nearly 100%, a report by the Consumer Council has claimed – but a closer look at their methodology appears they are not necessarily comparing...
Probiotics, omega-3 DHA/EPA, and supplements containing the garcinia cambogia extract are linked to the majority cases of unwanted side effects linked to nutraceutical use in South Korea, health officials have reported.
South Korea is promoting the cultivation and use of homegrown botanicals – including liquorice, radish and astragalus – to create new functional foods, with officials believing COVID-19 will increase demand for these products.