After receiving applications from numerous innovative microbiome-based firms, TrooFoods and Nouri have been chosen to steal the spotlight during the Probiota Pioneers presentation giving them the opportunity to publicise their work and get insight and advice from those in the know.
Caroline Beckman, founder of Nouri, has created bio-technology solutions to connect the brain and body to irradiate the roots of mental health diseases.
Based on the knowledge that gut microbes produce hormones and neurotransmitters that are identical to those produced by humans, the team has launched its first 'uniquely better probiotic solution'.
The rapidly evolving universe of probiotics, prebiotics and the microbiome will be discussed in-depth at the upcoming Probiota 2019 in Copenhagen on February 13-15.
From microbiome advances, to start-up game changers, market stats, crucial clinical science and regulatory knowledge, this is a congressional must-have.
The solution combines five unique strains of clinically proven bacteria, transported in omega-3,6,9 oil to boost brain health.
TrooFoods is a prebiotic-based gut health food company sells a range of prebiotic-packed granola and pure inulin syrup.
Founders Helenor and Mike Rogers say they are on a mission to inspire people to change their diets to live long, healthy and happy lives by providing gut healthy food that is enjoyable to eat and convenient.
The microbiome has captured the heart and minds of consumers and the media in recent years. Probiota will bring together experts and leaders from global industries and academia under one roof to present top level insights and provide otherwise impossible networking opportunities.
Organised by the publishers of NutraIngredients, Probiota will combine the latest insights from science, regulation and business to provide delegates with the ultimate event to bridge the gap between the worlds of business, regulation, research and product development in the rapidly growing and overlapping fields of probiotics, prebiotics and the microbiome.
On the agenda are engaging sessions on the scientific and commercial potential of the fermented foods trend, dealing with and making sense of big data and bioinformatics, the importance of our microbiome in metabolism. In addition there will be sessions looking at the latest microbiome start-up trailblazers and a deep dive into the growing field of microbiome therapeutics and drug development.