Personalised nutrition has been hailed as the future of effective nutrition. But how do consumers really feel about it? And is it truly the future of healthy eating?
Prebiotic dietary fibre maker Comet believes that offering an Ozempic alternative, bringing Gen Zers onboard, giving woman a bigger focus and driving home the value of a product are the most robust opportunities for microbiome-enhancing snacks in the...
Belgian ingredients supplier, Puratos is to acquire the scientific expertise of THT in a bid to satisfy growing consumer demand for products that promote a well-balanced gut microbiome.
Perkier has exceeded its crowdfunding target of £400k by 250%, evident of the rising consumer demand for snacks that are not only good for the body but also good for the planet.
Ingredients supplier Kerry Group has unveiled an ambitious sustainability strategy including a commitment to reduce greenhouse gas emissions by 33% by 2030 and achieve net zero before 2050. It is also exploring those sectors such as immunity and food...
An Australian gut health specialist turned healthy snack startup founder who gained the backing of snacks giant Mondelez International only weeks after launch is set to reveal her secrets for success at Probiota 2020.
From probiotics to vitamin D to macronutrients, bakery and snack producers are highlighting their commitment to help consumers stay on the straight and narrow with a slew of health-enhanced NPDs.
Long-time candy maker and owner of the Ohio-based Fantasy Candies, Joel Fink, hopes to take probiotic chocolate to the national level through his new startup called Blue Planet Chocolate.
US pancake and baking mix supplier Flapjacked is developing new products using probiotic GanedenBC30 after launching a range of ‘probiotic-charged mug cakes’.
Probiota 2014 – relocated from Brussels to Amsterdam and organised by NutraIngredients – will bring together the finest scientific and commercial minds operating in the pre- and probiotic sector in a 2-day, 2-stream event.
The digestive health ingredients market will likely be driven by the prebiotics segment, with bakery and cereals among the more successful sectors, claims a report from market analysts Frost & Sullivan.
Get your pitchforks ready! There are evil-doers out there! We’ve been conned: Probiotics don’t work. Dannon’s settling out of court, EFSA’s rejecting health claims, and the media is starting a witch hunt.
The prebiotic inulin may enhance the texture of probiotic
ice-cream, resulting in a potentially health friendly summer snack,
according to new research.
Strains of probiotic bacteria can affect metabolism, says a new
study from Nestle and Imperial College London that could help the
development of new probiotic products tailored for individuals.
Chr Hansen has introduced a new probiotic mix for children, which
the firm is marketing in an easy-to-use format that can be added
directly to foods and drinks as a dietary supplement.
The sensory aspects of cheese could be boosted by the addition of
prebiotic ingredients, in addition to improving the nutritional
profile of the product, suggests new research.
Probiotic-containing drinks may help reduce diarrhoea among older
people receiving antibiotics, reports new research that could offer
savings to public health services.
Leatherhead Food International is proposing an industry
collaboration to identify end markets where use of prebiotics and
probiotics are likely to offer growth opportunities for the future.
From double coating with soy peptides, to protection with whey
proteins, encapsulation of sensitive gut-friendly bacteria is
breaking new ground for probiotic food applications.
Encapsulation of probiotics in whey protein gel particles could
offer protection during processing and storage, as well as
extending the food applications of the bacteria to biscuits,
vegetable and frozen cranberry juice, indicates...
New Zealand's HortResearch is conducting research aimed at taking
fruit and fruit-derived ingredients into the next generation of gut
health drinks based on their prebiotic properties.
Danisco Cultures is ploughing research and innovation efforts into
studying the health promoting properties of its strains - a shrewd
move not only because of the impending EU health and nutrition
claims regulation but also since...
Elderly people could ward off digestive problems with probiotics,
said scientists at a briefing yesterday that may raise awareness of
the benefits amongst this sector of the population and help direct
marketing of consumer products.
A company's ability to communicate the advantages of a product can
be critical to its eventual success, a lesson that DSM Food
Specialties has clearly taken to heart.
Not all strains of bacteria used in probiotic products on the UK
market survive through the entire digestive system, conclude study
results published this week by the Food Standards Agency, although
at least one strain in each of...
Probiotic chocolate bars and cereals could emerge on the market
next year as strong demand for the gut health ingredient pushes
food makers to invest in the complex processes required to
formulate with live bacteria.
The US probiotic industry needs to step up a gear and finance
further research in order to win over consumer confidence by
providing scientific proof of its health benefits, according to
research published by the International Food...
Probiotics in capsule form have been around for a few years, as
dietary supplement manufacturers seek to take advantage of the
growing awareness of their beneficial effect on gut health. But
some consumers do not like taking capsules,...
Valio is to launch its probiotic cheese in Belgium, the first
country outside its home market, where cheese is a fast-growing new
application area for the health-promoting bacteria, writes
Dominique Patton.
Swedish probiotics firm BioGaia has developed a screw cap for use
on PET bottles, which releases ingredients such as its probiotic
bacteria or vitamins into the beverage,writes Dominique
Patton.
The food ingredient pectin may be more valuable than thought as it
has significant prebiotic properties, claims a US scientist.
Derived mainly from waste citrus peel, it is used to stabilise
dairy products.
Danish food ingredients company Danisco is to launch the first of
two new probiotic bacteria cultures developed by Australasian
companies Fonterra Research Centre (NZDRI) and NZMP Ltd.
