Short of an earth-bound deity walking amongst us and miraculously multiplying our fish stocks, industry must invest more in alternative sources of omega-3 to meet nutritional needs.
Probiotics are best known for their digestive health benefits, but research is pointing to benefits in unexpected areas. Shane Starling met with Yakult’s Netherlands-based science manager, Dr Jia Zhao, after...
Probiotics pioneer Yakult says preliminary research indicates the interrelationship of the nervous systems of the gut and the brain could confer cognitive benefits when probiotics are consumed.
Double encapsulation of bacterial strains with potential probiotic activity may enhance the shelf-life and offer protection against harsh stomach conditions, says a new study.
One of the world’s leading probiotics specialists says consumers are interested in probiotic cheese products but cheese manufacturers and probiotic suppliers need to get their scientific house in order and...
Probiotics have had a rapid rise to public prominence in North America since Danone launched probiotic drinkable and spoonable yogurts on the US market in 2005, but probiotic cheeses have...
Supplements of vitamin D at ‘critical time periods’ may be key to reducing the risk of multiple sclerosis, according to a new study from the UK and Canada.
A combination of probiotic and prebiotics may improve the ‘quality of life’ for sufferers of a type of IBD, says a new study from Japan.
An ever tighter focus on the ability of gut microflora to affect metabolism and control weight is the result of a new agreement signed between Nestlé’s northern France-based Research Centre...
Unilever has teamed up with Finnish dairy and ingredients supplier, Valio, to launch a probiotic spread in Germany and Sweden with “strengthening natural defences” as the central selling point.
A novel mixture of prebiotic galactooligosaccharides may selectively boost levels of friendly bacteria in the gut, and ease symptoms of irritable bowel syndrome, says a new study.
Identifying the bacteria in a food product – be they probiotic or pathogenic – may be as easy as reading a bar-code, according to a novel technique called optical mapping.
The probiotic strains Lactobacillus rhamnosus HN001 and Bifidobacterium animalis subsp. lactis HN019 are safe and well-tolerated, according to a new study from New Zealand.
The whey protein beta-lactoglobulin may spontaneously bind the omega-3 fatty acid docosahexaenoic acid (DHA) and offer nano-encapsulation potential for formulators.
General Mills has been told to amend advertising for its functional yogurt product, Yoplait Yo-Plus, for making misleading claims.
Probiotic firm Yakult is preparing a major new education campaign in the US, which it hopes will help raise consumer awareness of the benefits of probiotics.
The bacterial strain Lactobacillus plantarum 299 may protect intubated, critically-ill patients from pneumonia, suggests a small Swedish study.
The probiotic straw is a concept that has been a long time coming but one which may be about to move from its current niche status into the mainstream,...
The latest batch of European Food Safety Authority (EFSA) opinions has surfaced with the assessor giving the thumbs up to three claims revolving around calcium, vitamin D and bone health.
The US National Dairy Council recommends boosting vitamin D intake for children after a new clinical report from the American Academy of Paediatrics.
Daily supplements of a probiotic strain of Lactobacillus rhamnosus may reduce the incidence of childhood eczema by about 50 per cent, according to a new study.
Probiotic bacteria may work by beneficially changing the lipid profile in the intestine, suggests a new study from Finland.
The market predictions for omega-3 products are endlessly buoyant but a closer look at the state of play reveals very few omega-3 functional foods and beverages have moved beyond niche...
Fortification of Cheddar cheese with vitamin D3 may be an effective means of raising vitamin D levels in the population, suggest new results from Canada.
Muller UK has sent a shot across the bows of an apparently booming sector of the fatty acids industry by removing the omega-3 component from its Vitality yoghurt range.