Chr. Hansen has announced plans to collaborate with Prota Therapeutics in a partnership looking into developing a probiotic approach to address peanut allergies.
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).
While most work on the microbiome focuses on the bacterial populations in the large intestine, new research suggests it is microbes in the small intestine that may be critical to the absorption and digestion of certain fats.
There is inadequate evidence for long-lasting changes to the gut microbiota after probiotic supplementation, suggests a new study, which argues evidence shows supplementation only results in a transient improvement of supplement-specific bacteria.
Three new patent filings relating to sweet fibres and natural high intensity sweeteners – with improved flavour and microbiome modulating functions – will add further protection to OptiBiotix’s intellectual property, says the firm.
Swisse Wellness sales surged by 21.5% on a currency-adjusted basis to A$659.4m in 2017, thanks to clarity over cross-border e-commerce rules in China, rising demand and new product launches.
While the adverse effects of antibiotic use on the human microbiome are well documented, other commonly used medicines may also have a similar impact, warn researchers.
DuPont Nutrition and Health can now count on help from Estonia’s Center of Food and Fermentation Technologies (TFTAK) as its Microbiome Venture welcomes its second probiotic research partnership.
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.
Postbiotics—the metabolites and/or cell-wall components released by probiotics—have been touted to play a more active, upgraded role, surpassing probiotics as a way to enhance functional food.
Our gut microbiome environment could impact the effectiveness of dietary changes on blood pressure, say researchers who believe new approaches to reducing blood pressure should consider a person’s microbiological background.
