Nebraska Cultures has joined the ranks of probiotics suppliers competing in the functional food realm with spore-forming bacterial ingredients with the announcement of GRAS status on its ProDura Bacillus coagulans ingredient.
A probiotic isolated from switchgrass is one of the newest competitors in the robustness claims sweepstakes. Developed by biotech firm Imagilin Technology and marketed by New Jersey-based A&B Ingredients, the new ingredient is based on a proprietary strain of the Pediococcus acidilactici species.
An FDA inspection of Chobani’s yogurt production facility in Twin Falls, Idaho, conducted after it recalled some products last fall, found “minor” deficiencies in good manufacturing practices (GMPs), but nothing to warrant issuing a ‘483’ letter, the agency has confirmed.
The publication of a paper alleging that the fungus in yogurts voluntarily recalled by Chobani last fall is more virulent than originally thought could prompt a new wave of civil lawsuits against the Greek yogurt maker, although product liability cases are very tough to prove, say food law experts.
Starbucks-owned brand Evolution Fresh is test marketing a new range of co-branded smoothies made with cold pressed, high pressure processed juice and Dannon Greek yogurt in 200 Starbucks stores in San Jose and St Louis.
The evidence has grown so strong for the best-documented probiotic strains that a generic digestive health claim should exist, according to a consensus statement from leading international researchers published this week in Nature Reviews: Gastroenterology & Hepatology.
The robust nature of its ingredient, along with a hefty helping of IP proctection, has helped Ganeden Biotech push probiotics into teas and coffees, realms rarely thought of as a good fit for probiotics.
NutraIngredients went to LA recently to question two leading probiotic academics about probiotics and the microbiome and which we present exclusively here. The interviews form part of a new documentary to be narrated by Leonard Nimoy, better known as Spock the Vulcan from the TV series Star Trek.*
Probiotic pioneer Yakult’s little bottles are to feature in a 6-year, gravity-free study at the International Space Station (ISS).
Moving enzyme production largely into factories using genetically modification has resulted in better functioning enzymes, yet the bakery industry has been a poor communicator on both the ubiquity and benefits of GM enzymes, said one baking enzyme expert.
The founder of the International Probiotics Association (IPA) has called on the Global Alliance for Probiotics (GAP) to work with it to develop the science and dossiers that can win health claims in Europe and elsewhere.
The market for probiotic yoghurt in 20 key European Union markets will fall 4.5% in the five years between now and 2018, but the overall sector trend remains positive, Euromonitor International analyst Ewa Hudson told a packed Probiota congress in Amsterdam this morning.
Chobani is going head-to-head with Yoplait Greek 100 with the launch of Chobani Simply 100 Greek Yogurt, a 100-calorie authentic strained Greek Yogurt sweetened with monk fruit, stevia leaf and evaporated cane juice.
Food transit time though the gut may be controlled by a complex system of hormones released by our microbiota, according to new research.
Novozymes has developed a computer modelling system to help it more quickly discover and adapt enzymes for use in foods and consumer goods.
Chr Hansen CEO Cees de Jong today praised the Danish enzymes, cultures and colours specialist’s 2012-2013 performance that saw revenues grow 6% to €738m for the year, and highlighted 5% growth in sluggish EMEA as a major achievement.
Finding a sweet spot in researching gut health ingredients without crossing regulatory boundaries can be a challenge. Probiotic ingredient supplier Ganeden Biotech seems to have found one way around this conundrum by using healthy seniors as a study population.
An international consortium of researchers attempting to build a synthetic version of the yeast genome by 2017 could help academics and industry to reduce food waste and improve processing efficiency, according to the team behind the project.
DuPont has opened an innovation center in Johnston, Iowa, where its scientists can collaborate with customers and other partners on everything from addressing global food security and next generation high-oleic soybean varieties to the latest applications for probiotics, gums, enzymes and natural antioxidants.
The stealthy approach to sodium reduction in foods—cutting levels bit by bit so that consumers don’t notice—has evolved to the point that some observers question whether it is necessary at all. Understandably, those in the business of selling sodium reduction solutions disagree, leading to an interesting debate on both sides of the issue.