Beta-glucans have the potential to serve as an adjunctive for a range of chronic, inflammatory diseases, alongside its recently documented benefits for COVID-19 patients, a R&D chief has revealed.
Consuming 3g a day of high molecular weight (MW) oat beta-glucan in a beverage was found to reduce LDL cholesterol by 6% and CVD risk by 8% after four weeks, in a recent PepsiCo-funded study, .
A yeast beta glucan ingredient called Wellmune WGP and a fermented black bean extract have won novel foods approval for use in foods, drinks and food supplements from the European Food Safety Authority (EFSA).
David Peters, head of business development at Swedish life sciences firm Biovelop discusses how his firm has worked to overcome poor perceptions of oat-based beta-glucans by improving their aesthetic and technical qualities.
Swedish life science firm Biovelop AB has launched an oat-based soluble fibre ingredient that it claims is ideal for use in foods unrelated to oats, such as smoothies, condiments and ready meals
Marketing group DKSH has gained distribution rights to the barley
beta-glucan products developed by US firm PolyCell for use
functional foods and supplements.
