Sumac, a spice and medicinal herb has beneficial properties that can ease inflammation of the gastric epithelium and is a useful food supplement in preventing anti-inflammatory based gastric diseases induced by H. pylori, a study has shown.
Efforts to mine for hugely beneficial new strains of probiotics are gaining momentum across the globe, but the food industry is its own worst enemy when it comes to aiding consumer acceptance of new technologies, according to experts at the recent IPA...
Regulatory authorities have rejected Biosearch Life’s health claim relating to its probiotic strain and its role in decreasing Staphylococcus load in breast milk, which is a risk factor for infectious mastitis.
A University of Copenhagen research project into the use of phages to manipulate gut microbiota is one of 164 “promising projects” to receive funding from the Danish Council for Independent Research (DFF).
Better Lactobacilli genetic screening, biomarker development, better pregnancy support and better engagement with health professionals were just a few of many actions proposed to improved women’s health at a recent Amsterdam congress focused on the female...
A Swedish probiotic player has enlisted Wageningen University to research probiotic mechanisms of action in the area of inflammation – work Probi’s CEO told us could yield a sector-defining health claim.
Self-styled 'germvangelist' and microbiologist Jason Tetro says the probiotic industry is obsessed with technicalities and needs to venture back in time to access the innate, holistic power of probiotics.
The gut starts at the mouth, so it should be no surprise that probiotics, those beneficial bacteria, are a growing presence in the oral health category. But which strains show the most potential, where does the science stand, and how do they work?
An International Dairy Federation taskforce has updated a 2002 inventory of safe microbial species including some probiotic species – from 112 to 221 – a list the group hopes will allow exemption from EU Novel Foods and US New Dietary Ingredient (NDI)...
A leading probiotics researcher says the ongoing uncertainty about endpoints and biomarkers in European Food Safety Authority (EFSA) health claim evaluations, means the best chance for probiotic products to make claims is to combine them with nutrients...
A combination of cranberry powder and probiotic bacteria for the management of urinary tract infections (UTI) has been released by Lallemand Health Ingredients and Institut Rosell-Lallemand with guaranteed extended shelf life.
Yesterday’s lead story on NutraIngredients.com reported comments made about probiotics by Michael Wilson, a London-based microbiology professor, when speaking at the Cheltenham Science Festival in the UK last week.
A combination of different probiotics strains reduces the ability
of potentially pathogenic bacteria to colonise the gut more than
single strains, says new research that proposes industry should
look to expand research in this area.
Institute Rosell has signed two new agreements for use of the Probi
probiotic in supplement products to be launched in Greece, the
Czech Republic, and Slovenia - developments that will help build
use of the bacteria in the category.
Danone, France's iconic dairy group, is working with a prestigious
French research institute to find new probiotic strains for dairy
products and understand more about how the 'friendly bacteria'
Supplement retailer GNC has reformulated its Natural Brand
acidophilus products, taking advantage of Nutraceutix's technology
and processes to give the live organisms a better chance of
surviving the long and perilous journey...
Raspberries and another berry commercially grown in Finland, the
cloudberry, contain a compound that inhibits the growth of harmful
intestinal bacteria, report researchers at VTT Biotechnology and
the University of Helsinki.
A panel of European experts has for the first time drawn up
guidelines for quality standards for probiotic products in a bid to
improve the quality of the increasing numbers of supplements and
probiotic foods on the market.
Cheese makers could improve the end product as new DNA tools lead
French scientists to identify that refrigerating raw milk for as
little as 24 hours can cut levels of bacteria responsible for the
development of desirable qualities...