A new category of shelf-stable, probiotics-fortified dairy products can be unlocked thanks to novel microencapsulation technology. ‘This is pretty much virgin territory’.
Ireland’s AnaBio Technologies has launched a range of encapsulated probiotic strains including well-established Bifidobacterium and Lactobacillus species that can survive temperature stresses associated with UHT processing.
Researchers from the University of British Columbia (UBC) are working to improve the shelf life of omega-3 fatty acids to fortify foods for longer missions to space.
University of Cambridge tech spin-off, Xampla has launched vitamin D microcapsules using novel technology that protects oil-based ingredients from degradation making them suitable for functional soft drinks.
Glanbia Nutritionals has formalised a partnership with Ixoreal Biomed to optimise high concentration KSM-66 ashwagandha root extract and enhance functionality.
Ireland’s AnaBio Technologies has launched a range of encapsulated probiotic strains including well-established Bifidobacterium and Lactobacillus species that can survive temperature stresses associated with UHT processing.