The cultures extend the pH stability of fermented dairy, ensuring consistently mild sensory experience in products such as drinking or spoonable yogurts.
Increased intake of beneficial bacteria from fermented foods and prebiotic and probiotic dietary supplements are associated with better cognition, says a new analysis of data from the National Health and Nutrition Examination Survey (NHANES).
A single-digit percentage of British and American shoppers consume the recommended amount of fiber. Danone UK&I’s Rachel Wright tells DairyReporter how Activia's new subrange simplifies fiber consumption while offering the health benefits of...
People who consumed foods with medium and high levels of live microbes had better health markers, including decreased blood pressure, BMI and insulin levels, says a recent study published in the Journal of Nutrition.
Non-profit organisation (NPO) Yoba for Life provided an inspirational story revealing the benefits of probiotic yogurt in East Africa, during NutraIngredients' Probiota conference last week.
Sacco System, an international biotech company for the food, nutraceutical, and pharmaceutical industries, and Döhler, global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions for the...
This week, we have conversations with Dr Ross Crittenden, Chr. Hansen’s senior director for commercial development; Molly Renaldo, Fair Trade USA partnerships manager; and Kimberly Carey Coffin, global technical director at Lloyd’s Register.
It has been almost a decade since global bioscience company Chr. Hansen launched its first generation of FreshQ, a range of food cultures for improving the bioprotective effects of fermentation in dairy.
At a time when fermented plant-based products are increasing in popularity, Chr. Hansen has launched FreshQ DA, a food culture selected to help strengthen fermentation of these products, which the company said provides better protection against spoilage...
DuPont Nutrition & Biosciences has announced the launch of the latest series of dairy cultures and probiotic formulations for China, offering yogurt producers new solutions for differentiation and positioning them for future growth.
Regulations are loose on labeling in probiotic dairy products, but could this be changing? Experts say the ‘whole field would benefit’ from more descriptive labels.
PepsiCo has patented a process to co-ferment oats and dairy milk, creating a drinkable or spoonable product with "unique" metabolites and a versatile taste profile.
New research suggests that consumption of fermented dairy products such as cheese, yogurt, quark and kefir could lower the risk of coronary heart disease.
