Daily supplementation with Lacticaseibacillus rhamnosus HN001 may boost happiness and perceived stress scores over four weeks in moderately to highly stressed participants, according to a new study from Fonterra.
Daily consumption of a low dose of Galacto-oligosaccharides (GOS) can increase the relative abundance of Bifidobacterium in the feces of healthy women, according to a new study funded by FrieslandCampina.
The combination of prebiotics and human milk oligosaccharides (HMOs) is gaining traction in Asia for infants, alongside prebiotics and protein for the ageing population, says Friesland Campina.
Health-conscious consumers are devouring more snacks and demanding more from their choices. And manufacturers are stepping up to the plate with ever more nutritious nibbles.
Meiji has launched new chocolate products that replaced sugar with fructooligosaccharides (FOS), which is said to help regulate intestinal flora and offer various health benefits.
Cottage cheese is growing in both volume and pricing in the US, making the category ripe for innovation. But are manufacturers taking advantage – and why should they?
The wellness industry is booming, with health and fitness trends becoming popular amongst consumers and profitable for brands. But do consumers trust the ‘better-for-you’ marketing printed on the products they buy?
Prebiotics and probiotics are practically celebrities in the world of gut health, but have you heard of postbiotics? This lesser-known friend of pre and pro is quickly climbing the gut-health charts.
New research suggests that dietary protein and fiber ratio could contribute to the shaping of the microbiome more prominently than the absolute amount of dietary fiber.
The gut health trend is one of the single biggest changes to hit the food and drinks industry in recent decades. So what are gut-loving consumers buying and what gut-friendly products will we see next?
Consumer appetite for gut-health friendly foods shows no signs of abating as understanding of its impact on overall health continues to grow. But how will this trend evolve and grow in the future?
Fermented dairy products may be widely associated with various gut, bone and muscle health benefits, but the foods’ effects on chronic disease prevention and management may be less well-known and researched.
Research from the University of Chicago has found that one of the most widely used food preservatives, nisin, has a damaging effect on the good bacteria in our gut
A probiotic kefir shot developed by the personalised nutrition scientists at Zoe has been hailed “a big step forward for the gut-health macro trend”, with industry pundits applauding the science-first product development approach.
As Food Ingredients Europe 2023 took place in Frankfurt, Germany, DairyReporter caught up with Arla Foods Ingredients and FrieslandCampina Ingredients to see how each company is advancing protein innovation.
The findings suggest milk phospholipids can be used as a functional ingredient to enhance the effects and survival rates of pro- and postbiotics in the gastrointestinal tract.
Life sciences firm AB Biotek Human Nutrition & Health has partnered with Tetra Pak, a world leader in food processing and packaging solutions, to create a range of postbiotic-boosted food and drink solutions.
DairyReporter recently visited the biennial tradeshow that took place in Cologne, Germany. Here, we bring you the first of a series of articles dedicated to the trends we spotted, starting with functional dairy.
We speak to Julia Trebels, category & consumer insight manager at SIG, to find out more about the research and development process behind the market-first product.
Packaging specialists SIG, together with nanotechnology experts AnaBio, have unveiled the market’s first global launch of a long-life probiotic yoghurt within shelf-stable aseptic packaging.
Israeli start-up Maolac is launching two new products made from biofunctional proteins in breastmilk (sourced from colostrum) that can be used in functional beverages, sports bars and smoothies.
Researchers developed a novel probiotic fruit yogurt to test how the addition of loquats, tropical fruits with a sweet and tangy flavor, affected the functional and sensory properties of cow's milk yogurt. The results were 'remarkably positive'...
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.
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 food company that claims to have launched the first frozen pizza dough made with Greek yogurt in the US, is banking on consumer interest in healthy foods whilst offering better-for-you indulgence.
Arla Foods Ingredients has partnered with experts at the health and nutrition firm Health and Happiness Group (H&H) and researchers at APC Microbiome Ireland to collaborate on a project focused on diet for early-life cognitive development.
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.
FrieslandCampina Ingredients said that consumer-led demand for prebiotics and the importance placed on gut health in Australia led the company to file for regulatory approval of its GOS prebiotic ingredient.
Fonterra has launched a probiotic powdered drink in Singapore, and is looking to scale up SEA distribution to cover the ‘growing middle class’ in Indonesia, Malaysia, and Thailand.
Through its annual fellowship grant program, the company has backed two innovative studies into the gut microbiota, including a gut-on-a-chip project that has the potential to break new ground in the field of next-generation probiotics.
A prebiotic being used by pharma giant Bayer has “game-changing potential” due to its ability to negate common side effects, claims supplier NutriLeads, which is reporting growth in key APAC markets.
As the market matures, producing dairy alternatives that are nutritiously similar to traditional dairy is no longer optional, according to the ingredients specialist.
FrieslandCampina Ingredients is today launching a new formulation which combines the benefits of whey protein, prebiotic galacto-oligosaccharides (Biotis GOS) and probiotic cultures to support athletic performance and holistic health.
FrieslandCampina Ingredients will showcase its latest prebiotic and sustainable ingredient innovations at Vitafoods Europe, as well as launching a brand new ingredient.
The product, developed by University of Alberta, is 'the first of its kind' to have widespread benefits for cows, such as reducing inflammation that causes lameness and preventing reproductive health issues.
The gut microbiome is one of the most important factors in shaping human health. But how is our knowledge around the microbiome developing and changing in today’s landscape? Danone North America’s Miguel Freitas talks the challenges and opportunities...
New Zealand dairy giant Fonterra has outlined its functional beverage ambitions across South East Asia after a spate of new ready-to-drink (RTD) product launches under the Anchor and Fernleaf brands.
A new category of shelf-stable, probiotics-fortified dairy products can be unlocked thanks to novel microencapsulation technology. ‘This is pretty much virgin territory’.
Dairy Farmers of America (DFA) believes the product, developed alongside Good Culture, is the first lactose-free, long-life fluid milk on the US market to combine the nutritional benefits of dairy with microbiome-boosting probiotics.
The nutrition solutions specialist has invested more than US$30m into the Valencia-based production facility, which will serve several key global markets and significantly boost the company's capability to produce the sought-after ingredients.
Spanish biotech company AB-Biotics suggests that spiking interest in fermented foods and microbiome health represents a significant opportunity for the food and beverage industry. We caught up with Executive Director Sergi Audivert to learn more about...
There was a significantly greater correlation of milk microbiota with infant short chain fatty acids (SCFAs) in breastfeeding group compared to mixed feeding group, a new cohort study observes.
DairyReporter attended Food Ingredients Europe 2022 in Paris to find out what are some of the ingredient and consumer trends set to dominate the dairy and dairy alternatives market during 2023.
Research from scientists at Rutgers University and supported by Danone has focused on the impact COVID-19 has on the microbiome, the collection of microorganisms that live in and on the human body. The findings could feed into Danone’s R&D efforts...
