A new RCT observes an increased abundance of Bacteriodes and Lactobacillus genus following a four month intake period with L. salivarius (AP-32) and B. animalis (CP-9) probiotics respectively, in infants aged four days to two months old.
After an outbreak of Campylobacter jejuni, or C. jejuni, in 2020, researchers explored its presence in raw milk. But due to the specific properties of the bacteria, detection isn’t always straightforward.
In what it describes as a ‘precautionary measure', Müller has announced it has recalled six Cadbury desserts - including Flake and Dairy Milk Buttons - over listeria concerns.
Consumer demand for ‘healthy’ products is fuelling increasing interest in novel probiotics. In this article, NutraIngredients’ Will Chu talks to Robyn Eijlander, NIZO’s Molecular Microbiology expert, who explains how computational screening models can...
Japan’s Kirin Holdings Company, Limited has announced five of its products that utilize Lactococcus lactis strain Plasma were registered as Foods with Function Claims with Japan’s Consumer Affairs Agency (CAA).
A new processing sequence that prevents high spore counts in milk powder production has been patented in the US. Caloris develop a unique cleaning method that will help reduce the risk of bacterial contamination during manufacturing.
A team of Norwegian researchers has developed a tool that can be used to monitor the strains within a culture with high resolution, in order to maintain cheese quality.
Kikkoman Corporation of Japan and NIZO of the Netherlands have collaborated on R&D to create a new soy milk yogurt drink to be launched in Japan in August 2017.
New research characterising kefir has detected genes that could be responsible for health benefits of the fermented dairy beverage popular in eastern Europe and the Middle East.
A probiotic given to Japanese medical students during the run-up to nationwide medical school examinations reduced stress among the students, according to a study in Applied and Environmental Microbiology, a journal of the American Society for Microbiology.
The Spanish firm Biosearch Life has filed for a health claim linking a probiotic strain with the reduced risk of painful inflammation of the breast during breastfeeding.
Following the results of a customer survey on sugar, which received almost 3,000 responses, Finnish dairy company Valio has introduced new yogurt and yogurt puddings, aimed at children, with less sugar content.
Lactobacillus and Bifidobacterium, present in yogurt and other dairy products, are used as probiotics, or “friendly bacteria,” to maintain a healthy digestive tract.
Peek inside Probiota 2016: Amsterdam, February 2-4
Conflicting results from human epidemiological studies have made it difficult to be sure whether dietary fibre offers genuine protection against colorectal cancer.
The omage-3 fatty acid EPA may help to support the growth and tolerance of probiotic bacterial strains in the human gut, according to new preliminary research.
Probiotics, prebiotics, and microbiome science are big business, and already generate a great deal of scientific and commercial interest. But what does the future have in story for the sector?
Germany’s Fraunhofer Institute has co-developed a new polymer powder to detect harmful microorganisms in beer and other beverages that it claims will dramatically shorten testing times.
A new review describing a variety of methods for the encapsulation of probiotic bacterial strains highlights the opportunities that better encapsulation technologies could bring for the market, but warns that the efficacy of encapsulated probiotics must...
Danone Nutricia Research and the French National Institute for Agricultural Research (INRA) have publishing findings they claim show the “beneficial” effect of fermented milk products containing probiotics on gut microbiota.
A research team at the University of Massachusetts Amherst has received almost $500,000 to develop faster methods for detecting and separating microbial contamination from food.
A paper device, only slightly larger than a postage stamp, could detect pathogens including E.coli thanks to research from the University of Alberta, Canada.
Chinese scientists have developed a “smart tag” they say can indicate - by changing from red to green - when the contents of a milk carton are spoiled.
Irish scientists working with gut bacteria – microbiota – have found 'exciting opportunities' for value-added dairy products, according to the head of biotechnology at Ireland’s largest food research center.
An evaluation of all EFSA opinions relating to probiotics will help industry players better understand what sort of claims are accepted as a health benefit and which claims are not, say researchers.
Researchers have created antimicrobial packaging films containing high flavanol cocoa extracts that they say inhibits the growth of pathogens like listeria, E-coli and salmonella in food products.
Listeria-killing Listex P100 has been approved for use in Australia and New Zealand, making it the first bacteriophage product for food safety to be permitted for use in Australasia.
Green lentils have been shown to enhance the growth beneficial bacteria in probiotic yoghurt products, and may even offer added shelf life protection, according to new research.
US researchers have identified a heat treatment-resistant spoilage-causing microbe in fluid milk - knowledge they hope can be used to extend the shelf life of dairy products.
Current US regulations governing the manufacture of cheese made using unpasteurised milk “appear adequate” for producing microbiologically safe products, a study has claimed.
Researchers at the University of Illinois say they have discovered a new antibiotic that, as an analog of milk peptide nisin, has potential for use both as a food preservative and for treatment of bovine mastitis.
A silver ion-laced silicone material that absorbs and destroys pathogens such as E.coli and Salmonella will ensure safety standards are met in the dairy sector, its developer has claimed.
Probiotic bacteria consumed in a yogurt may not change the host’s gut populations, but they do influence carbohydrate metabolism by the resident microbes, according to an ‘elegant’ new study using identical twins and germ-free mice.
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)...
Genomic technologies to change the culturing of bacterial strains and map the resulting genome profile could help with flavour formation in cheeses, or boos the survivability of probiotic strains, say scientists from NIZO Food Research.
A new naturally-occurring preservative that could be added to food during processing has the potential to kill deadly pathogens and extend shelf life, said the US scientists behind the discovery.