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Cultures, enzymes, yeast

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Nebraska Cultures joins rush to put probiotics into food with GRAS status on bacillus coagulans ingredient

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.

New Pediococcus acidilactici probiotic's origin in nature confers its high stability, supplier says

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.

FDA satisfied with protocols in Chobani’s Greek yogurt plant post moldy yogurt incident

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.

Attorney: Chobani could face more lawsuits over moldy yogurt, but they are very hard to prove

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 tests new ‘Evolution Fresh Cold-Pressed Juice Smoothie inspired by Dannon’ in San Jose & St Louis

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.

ISAPP consensus: Gut, yes. Immunity, no (for now)

Time to recognise ‘core benefits of certain probiotics’: ISAPP

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.

Patent protection, robust ingredient helps Ganeden push probiotics into coffees, teas

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.

Exclusive documentary preview: MicroWarriors Special edition

MicroWarriors: Exploring probiotic power (and the powers that be)

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.*

Gravity-free probiotics

Space…The final frontier for Yakult probiotics? 6-year study confirmed

Probiotic pioneer Yakult’s little bottles are to feature in a 6-year, gravity-free study at the International Space Station (ISS).

Insights from Baking Tech 2014

Baking industry needs to better communicate GM enzyme benefits: DuPont

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.

Live from Probiota 2014

IPA calls for fresh global alliance in probiotics

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.

Live from Probiota 2014

Data eater: EU probiotic yoghurt market to drop 4.5% by 2018; supplements on the up

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 goes head to head with Yoplait Greek 100 with new all-natural Simply 100 Greek yogurt

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.

Intestinal bacteria may influence food transit through the gut

Food transit time though the gut may be controlled by a complex system of hormones released by our microbiota, according to new research.

A thousand years in nature, one year in a lab: How 3D modelling is speeding enzyme evolution

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 on ‘solid’ 2013 profit: ‘We are very proud of our European performance’

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.

Researching seniors helps Ganeden sidestep study design issues while reaching booming market

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.

International research project to develop synthetic yeast for industry applications

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 unveils innovation center in Johnston, Iowa, focused on food and agriculture

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. 

Sodium reduction - The road ahead

Is sodium reduction really necessary?

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.

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