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.
In the absence of a clear legal definition of ‘natural’, food marketers seeking to avoid legal challenges over it refer to a variety of sources for guidance.
NextFoods, maker of the GoodBelly line of probiotic drinks, and Swedish supplier Probi have extended a supply agreement, the companies announced.
Fresh juices and foods subjected to high pressure processing (HPP); protein - especially at breakfast; cage-free hen eggs; premium private label; fermented foods; culinary botanicals; and edible packaging could all be hot trends this year, predicts trend watcher Hartman Group.
From food ingredients that reduce the blood glucose response to food intake, to natural high-potency sweeteners, digestive health and weight management ingredients, and plant-based ingredients that can mask bitter flavors…
Ganeden Biotech has moved its state-of-the-art laboratory to its headquarters in Mayfield Heights, OH, the company announced yesterday.
Deerland Enzymes has launched a novel prebiotic that unlike fiber or carbohydrate-based rivals, is highly effective in small doses, starts working within hours rather than days, and does not cause flatulence.
Competition in the spore-forming quadrant of the probiotics sphere is heating up with a new offering from Nebraska Cultures called ProDURA, a strain of bacillus coagulans.
Chinese researchers report that a novel two-step inoculation process with Candida etchellsii may increase the level of soy sauce flavor compounds by as much as 180%.
According to Mintel, more retailers and their related brands are taking a proactive approach to organics. Specifically, organic meat/...
With uncertainty over GMO labeling creating anxiety throughout the food supply chain, more and more manufacturers are exploring how to...