Biotech innovator FitBiomics is seeking to accelerate the commercial optimization of its next-generation probiotic Veillonella that naturally converts lactic acid into energy to fight fatigue and promote endurance.
Even before the coronavirus outbreak hit the US, consumer interest in immunity was on the rise, but data from The Hartman Group revealing a substantial gap between consumers who intentionally use foods and supplements to manage their health and boost...
The US market for low FODMAP foods aimed at helping IBS sufferers is still small and consumer awareness is low, but companies large and small are targeting a category that could be bigger than gluten-free.
Plant protein, when digested with a patented probiotic strain, increased bioavailability of amino acids in the upper gastrointestinal tract, leading to a healthier colon environment, according to an in vitro study conducted at Maastricht University.
While they are pretty small fry right now in volume terms, emerging application areas for almonds from cultured nut artisanal yogurts, cheeses and desserts, and center-plate savory products to nut-butter-filled bars and ‘Paleo’ pancake mixes, could be...
Angus Murray wanted to create something families would love, with fun flavors he described as “totally selfish.” Launched in March, the product is already gaining traction in the US coasts and across the pacific in China and Hong Kong.
For sports nutrition blending proteins to achieve customized delivery profiles is the big trend, and two companies, one from the plant world and the other from the animal kingdom, have joined forces to bring new ingredients to market.
Exercise physiologist Allen Lim, PhD, the founder of sports nutrition brand Skratch Labs, learned what works to fuel athletes in the crucible of one of the most challenging endurance events the world has to offer—the Tour de France. What he took away...
Hershey has at last launched its anticipated Ice Breakers Cool Blasts Chews across the US, which could spell “doom” for already declining gum sales, according to one analyst.
A new method of measuring the heavy metal absorption capacity of foods and food and dietary supplement ingredients has been developed by researcher Mike Adams of the Natural News Forensic Lab. Adams says the method measures the ability of various food...
Adding powdered pectin to chewing gum can significantly improve the release of fat soluble ingredients such as flavors and cooling agents as it is chewed, according to a patent application filed by Kraft and Cadbury revealing "surprising" and...
Cooking may increase the energetic availability of food, meaning that energy assessment for food labeling could depend on how a product is prepared, according to new research published in the Proceedings of the National Academy of Sciences (PNAS).
A model gut designed to help manufacturers more rapidly determine which ingredients will survive the rigors of the digestive tract before spending a fortune on clinical tests has been launched by product development firm International Food Network (IFN).
Encapsulating oils with alginates may slow the digestion of the lipids in the intestines and help formulate foods with controlled fat release and weight management potential, says a new study from Unilever R&D Colworth.
Netherlands-based scientists have reported data for the real-time digestion of fats containing ingredients like vitamin D3, insights that could advance the formulation of foods.
The use of surfactants in food could be causing quicker break down of protein-coated lipids, according to a new study with potential to aid future food design.
Answering questions about food structure, the potential of bioactive ingredients, and general safety could be achievable in-house and on the bench top within 18 months, if development of the most advanced model gut continues as planned.
Australian researchers have designed a nanoparticle one thousandth the width of a human hair, which they say has demonstrated potential to protect antioxidants from destruction in the gut.
