The food research organization is currently evaluating how its bio-purification process could benefit from the newly-acquired lactic acid production facility formerly owned by Givaudan company Vika B. V.
Increased intake of beneficial bacteria from fermented foods and prebiotic and probiotic dietary supplements are associated with better cognition, says a new analysis of data from the National Health and Nutrition Examination Survey (NHANES).
People who consumed foods with medium and high levels of live microbes had better health markers, including decreased blood pressure, BMI and insulin levels, says a recent study published in the Journal of Nutrition.
Non-profit organisation (NPO) Yoba for Life provided an inspirational story revealing the benefits of probiotic yogurt in East Africa, during NutraIngredients' Probiota conference last week.
Food manufacturer Puratos has launched a new ingredient to boost prebiotic benefits of food for consumers in light of new research finding fermented hydrolysed AXOS can significantly improve the gut health benefits of bread.
Fermented foods took centre stage at this year’s Probiota in Copenhagen when a group of expert panellists discussed how they are expected to be major contributors to any potential recommendations for dietary microbes.
A team of food science and nutrition experts has classified 18 years of dietary data to estimate the consumption of live microbes by children and adults in the United States. The end goal: to define the health benefits of dietary microbes and inform science-based...
A diet rich in fermented foods such as kimchi, cottage cheese, and kefir can enhance the diversity of gut microbes and reduce molecur signs of inflammation, say researchers at the Stanford School of Medicine.
Sacco System, an international biotech company for the food, nutraceutical, and pharmaceutical industries, and Döhler, global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions for the...
The Food Safety Authority of Ireland (FSAI) publishes guidelines for the labelling and production of unpasteurised, fermented plant-based products following safety concerns
Fermented foods can be regarded as a possible source of Lactic Acid Bacteria (LAB) adding additional probiotic properties to the gut microbiome, according to a team of scientists.
Probiotics are gaining popularity across the globe but there are various misconceptions about their role in immunity, explains Dr James Dekker, senior research scientist at Fonterra, in this Q&A with NutraIngredients.
A personal trainer has founded a fermented food and drink brand after he undertook a radical 30-day elimination diet which ignited a passion for nutrition and gut health.
BioZen, which claims to be the first company to make kombucha in Brazil, is launching fruit kefir. We talked to its co-founder about low-sugar drinks, gut health and reaching male consumers.
