New research comparing two types of farming systems has found that moving dairy herds outdoors in the summer could improve their milk’s cheese-making properties.
Italian headquartered biotech company Sacco srl, which produces lactic bacteria and probiotics for the food, nutraceutical and pharmaceutical industries, has recently taken over the majority of Synbiotec, a spin-off company of the University of Camerino...
A team at the Institut national de la recherche scientifique (INRS) in Quebec, Canada is working on a plant-based fermented drink high in protein and probiotics.
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).
For the first time, the main mechanism of lactic acid bacteria with bioprotective effect against yeasts and molds in dairy products has been revealed: It’s all about competition for a specific nutrient, manganese.
Japanese company Kaneka Corporation has acquired a 34.8% share of AB-Biotics (ABB), a Spanish biotech company focusing on research, development and distribution of its own products using lactic acid bacteria.
An EU project group is to host a workshop showcasing its results of finding more advanced ways to control food processing in different sectors in Paris this month.
Chr Hansen has teamed up with researchers from Denmark and Japan in
an effort understand the genetic make-up of bacteria and see
whether this knowledge can be used to improve probiotic food
products.
Scientist Michael Gaenzle believes injections of bacteria and
enzymes can help improve the taste of food, giving processors a way
of enhancing the flavour and nutrition of their products.
Finnish dairy company Valio has seen the launch of two infant
nutrition products this spring, both in Finland and abroad,
featuring the probiotic lactic acid bacteria Lactobacillus
Gorbach & Goldin (LGG).
US scientists are meeting later this month to analyse the DNA of 11
strains of probiotic bacteria. The aim is to help food scientists
improve the safety of foods such as cheese and yoghurt and the
research will also contribute to...
