The first omega-3 milks to hit the UK market will benefit from
increasing demand for healthy children's food, following a wave of
media reports on research into brain food and the poor quality of
school lunches, writes Dominique...
Not all strains of bacteria used in probiotic products on the UK
market survive through the entire digestive system, conclude study
results published this week by the Food Standards Agency, although
at least one strain in each of...
Danish ingredients company Chr Hansen has licensed the use of a
genomics tool to improve knowledge of how probiotic bacteria work.
It could help the firm develop new probiotic bacteria with superior
benefits over existing products.
Emerging research on lactic acid bacteria is set to offer food
companies a new method of vitamin enrichment that allows them to
get around consumer concerns over added ingredients, writes
The US probiotic industry needs to step up a gear and finance
further research in order to win over consumer confidence by
providing scientific proof of its health benefits, according to
research published by the International Food...
Organic milk has significantly higher quantities of vitamin E - a
key component in contributing to the shelf-life of milk - than its
conventional equivalent, say Danish researchers, suggesting the
origins of the difference are rooted...
A US cancer prevention expert says that if government required
calcium and vitamin D to be added to foods, it could achieve a 20
per cent reduction in colon cancer deaths and osteoporosis-related
Dutch ingredients firm Sensus has carried out new research to prove
the prebiotic effect of native inulin at only 5 grams, allowing
food manufacturers to make prebiotic claims on a relatively low
New gene technology could provide further evidence to support
probiotic bacteria, often criticised by the medical profession for
having insufficient science behind the claims made about their
The new cultures unit at Danisco looks set to become a powerful
force in the probiotics sector, gaining additional strains and
entrance to new markets with the acquisition of Rhodia Food,
according to new division chief Fabienne Saadane-Oaks.