From WHO fighting infant formula marketing to enhanced botanical bioavailability with fermentation, September’s news roundup covers the latest developments in health, nutrition, and regulatory changes.
The startup Fermedics has emphasised the potential “breakthrough opportunities” of targeted fermentation to improve the bioavailability and digestibility of botanicals, heightening the effectiveness of dietary supplements.
A new RCT notes that those with type 2 diabetes had significantly reduced average fasting blood glucose levels following intakes of a Lactobacillus and Oenococcus-containing kombucha drink, when compared to the control group.
Düsseldorf-based Cellavent Ingredients has announced the launch of a turmeric ingredient produced by three Lactobacillus strains that is said to offer the benefits of the botanical plus postbiotics and paraprobiotics.
Fermentation of dietary fibre in the gut stimulates production of short-chain fatty acids (SCFA), in particular butyrate, to reinforce skin barrier function and prevent atopic dermatitis (AD), according to researchers.
Equinox Kombucha started off being brewed in a kitchen in Calderdale, Yorkshire, after a couple of intrepid travellers returned from Asia wanting to bring the live culture and all its benefits with them.
Fermentation specialist, Lesaffre and French research institute INRAE are extending their long-term collaboration for another five years to drive research and innovation and deliver solutions that “respond to societal issues related to the environment,...
Massachusetts-based Conagen has announced it has scaled-up production and commercialization of the antioxidant ingredient hydroxytyrosol, thereby expanding the health ingredient portfolio of its commercial partner Blue California.
Belgian biotech company Inbiose, which develops human milk oligosaccharides (HMOs), has submitted its application for a Generally Recognized as Safe (GRAS) approval by the US Food & Drug Administration (FDA) of four HMOs.
As news filters through of the world's first dairy-free microalgae-based milk alternative, the product is an example of how far this plant-based food has impacted the food and nutrition industry of late.
Consumption of fermented mare’s milk was found to increase 10 microbiome-derived metabolites such as linoleic acid, stearic acid, sphingosine associated with a lipid-lowering effect in people with hyperlipidaemia.
The Kraft Heinz Company has entered into a research partnership with APC Microbiome Ireland aimed at developing new natural cultures for fermented foods. This could unlock the ‘ultimate natural and clean label opportunities’ for product development, the...
In its newly launched 2025 Strategy, Chr. Hansen plans to increase focus on its microbial and fermentation technology programmes. Non-microbial assets therefore, such as its Natural Colors division, are not central to the new strategy, CEO Mauricio Graber...
Grains fermented with Propionibacterium freudenreichii – the bacteria usually used as a ripening culture in Swiss-type cheese -- have enough vitamin B12 to be nutritionally significant and could potentially be cheaper than fortification, according to...
Coronavirus has given a huge portion of the population both the time and the inclination to learn more about how they can improve their health and two women devoted to gut health education have seen their virtual education platforms flipped into overdrive...
The mass market is already convinced that fermented food and drink is healthy but the more mass produced these products become the less likely they are to offer health benefits, meaning consumers could lose faith, so better science and education are needed...
Digestive wellness has become a mainstream proposition over the last year or so, with fermented foods that provide live microbes to aid gut health all the rage, yet shortcuts in manufacturing could lead to exacerbated gut issues.
Indian entrepreneur incubation hub Biovalley Incubation Council has announced the five start-up products it will fund in the nutrition and biotechnology sectors, among them a high-protein chilli and a novel probiotic technology that speeds up fermentation.
'Unusual tastes might take some getting used to - but play into the millennial quest for experimental flavors'
Chr Hansen has developed cultures for lacto-fermented soy and coconut yoghurts with the taste, texture and healthiness of traditional dairy. ‘It’s still niche but we want to be the first innovators here,” the firm says.
The global shortage of molasses and competition from biofuels
continue to put upward pressure on prices for yeast, but
opportunities for yeast players lie squarely with the emerging
market for speciality yeast products, and specifically...