Nine months after the European Food Safety Authority (EFSA) handed in a positive safety assessment for conjugated linoleic acid (CLA), the weight management ingredient will be assessed by the European Commission as it continues its protracted journey...
A kit to test the authenticity of milk origin for use within the food and beverage industry can be used within the processing facility and has been developed by global gas analyser supplier Picarro in conjunction with US based isotopic analysis firm,...
Daily intake of conjugated linoleic acid (CLA) does not affect kidney and liver function, says a new study with humans that adds compelling support to the safety of the ingredient.
Supplementation with conjugated linoleic acid (CLA) prevented age-related muscle loss in mice, says a new study using Lipid Nutrition’s Clarinol ingredient.
Encapsulation of conjugated linoleic acids (CLA) using whey protein
led to better stability of the ingredient and consumer acceptance
when used in dairy, says a new study.
Milk from cows fed on soybeans and fish oils contained up to three
times more conjugated linoleic acids (CLA), says a US study,
suggesting new opportunities for functional dairy development.
