The crowdfunding website Kickstarter helped the beverage company Genki-Su raise nearly twice as much money as necessary to pay for the first round of bottling for its concentrated Japanese drinking vinegar, but company co-founder Judy Tan acknowledged the platform has constraints when it comes to funding foods and drinks.
US probiotic market growth has been bolstered by big media investment, something yet to be seen in the EU, according to the Swedish firm Probi which just secured its largest transatlantic order to date.
Narrowing down where retailers position multi-faceted drinking vinegar is an essential step in establishing it as a category, and the step is one that the founder of the Vermont Switchel Company is resistant to take.
The recall last last year of a probiotic product found to be contaminated with a fungus should not cast a pall over the entire sector, experts say. Though they are products consisting of cultured microorganisms, probiotic ingredients are no more at risk of this type of contamination than any other ingredient category, they say.
Seeds and nuts will usurp kale and coconut as the top two superfoods in 2015 as consumers look for on-the-go, nutrient dense foods, according to a survey of 500 registered dietitians conducted by the trade magazine Today’s Dietitian and the public relations agency Pollock Communications.
Genetically engineered crops are not a magic bullet and some weeds have become resistant to the herbicide glyphosate (RoundUp) used with selected GM crops, said Monsanto’s chief technology officer Dr Robert Fraley in a debate on Wednesday. But that doesn’t mean the whole ag-biotech experiment has ‘failed’ and that we should throw out the GM baby with the bathwater.
Evolva - the Swiss ‘synthetic biology’ company developing stevia, vanillin, and other ingredients via microbial fermentation - is to acquire San Diego-based Allylix to create a “true powerhouse in yeast-based fermentation technologies”.
Probiotic ingredient supplier Ganeden Biotech is expanding its horizons, and is looking to foreign markers for additional growth.
What’s more sustainable? Using acres of land, water and energy to grow plants that produce minuscule quantities of natural flavors, sweeteners or phytonutrients; or making them via a fermentation process using baker’s yeast that’s been engineered to produce them a thousand times more efficiently?
While new class action lawsuits over ‘all-natural’ claims on food labels are still filed in the ‘food court’ in California on a weekly basis, some recent orders from judges handling these cases present a glimmer of hope for beleaguered food & beverage firms, says one attorney.
Ingredient suppliers are taking on expanded roles in the packaged food and beverage industry beyond just selling ingredients, from research and development to consulting.
The Grocery Manufacturers Association (GMA) has decided to share its database on how food manufacturers use chemicals that are Generally Recognized As Safe (GRAS) with the US Food and Drug Administration, an initiative the trade group claims will “improve the process and increase transparency for making GRAS determinations of ingredients added to food.”
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.*