The development of guidelines and a harmonized framework for probiotics in Codex is necessary to ensure and sustain quality probiotic products on a global scale, says the International Probiotics Association (IPA).
DuPont Nutrition & Health and Inbiose are reaping the rewards of their partnership as EU authorities approve their first human milk oligosaccharide (HMO) ingredient designed for use in infant formula.
Certain probiotic strains could be a perfect fit for Greek feta cheese, say researchers who suggest 'functional feta' could meet growing demand for healthy foods.
Many Europeans see protein-rich foods as unnatural and unnecessary so choosing the right kind of foods to enrich - such as dairy - is important for manufacturers, researchers say.
Glanbia, the Kilkenny headquartered global nutrition and dairy products group reported an eighth year of double-digit growth in today’s 2017 full year earnings announcement.
In the biggest single investment announced in the Danish-headquartered dairy cooperative’s history, Arla Foods says it will invest more than half a billion euros ($656m) in 2018 to deliver on its 2020 growth ambition.
There are just two weeks remaining until hundreds of top academics and business leaders from the ever-more connected worlds of probiotics, prebiotics and the microbiome come together at the IPA World Congress + Probiota 2018 in Barcelona. Will you be...
The International Plant Sterols and Stanols Association (IPSSA) is today launching an initiative to provide more information on the importance of LDL- cholesterol as a key modifiable risk factor for heart disease, and what people can do in general to...
Calories in processed foods such as pizzas and readymade sandwiches could be capped in the UK, according to recommendations in an upcoming report by advisory body Public Health England (PHE).
A study by Dutch company Ausnutria Hyproca B.V. and research institute Triskelion (formerly known as TNO), says the kinetics of protein digestion of the company’s Kabrita goat milk infant formula is more comparable to that of human milk than that of cow’s...
A PhD student at Harper Adams University in the UK has successfully increased the level of long chain omega-3 while reducing the level of saturated fatty acids in cheese, and producing the same the taste, by feeding microalgae to cows.
