Our teams of journalists were out in force at Probiota last week. We’ve picked out some of our highlights from a packed programme of talks on industry insights that showcase the best of all things microbiome-related.
Probiotic food and drink companies 'should be more angry' about health claim restraints which act as barriers to consumer health, according to a marketing expert who spoke at Probiota Copenhagen last week.
Probiotics hold a wealth of ‘pent-up NPD potential' for the Sports Nutrition (SN) industry as they hold the key to untapped and highly desired health benefits, according to new research from Lumina Intelligence.
Further evidence of the link between gut bacteria and mental health was outlined this week as Belgium researchers identified gut bacteria linked to depression and an ability to produce neuroactive compounds.
From fermented veg and kefir, to probiotic fruit and okara, the fast-evolving subcategory of gut-friendly foods is being laden with new product innovations. Here, we take a look at some of the newest additions to the in-style scene.
The development of probiotic nanoparticles for food could be on the cards if previously undiscovered insights into their effects on the intestinal flora can be developed further, according to a German research team.
Faecal Microbiome Transplantation (FMT) super-donors, whose contributions contain a high gut microbiota diversity, need further characterisation to develop more refined FMT formulations, a new review says.
Nearly every company in the food and nutrition industry wants to get a piece of the ‘microbiome pie’ but collaboration is usually the key to success, says analyst Harini Venkataraman, PhD, in preview of her presentation at Probiota 2019.