January 31/Montreal/Institut Rosell-Lallemand Press Release -- Institut Rosell-Lallemand, "true to its founders’ commitment to educate people about the science and benefits of probiotics," announced it has supported the first documentary entirely dedicated to the friendly bacteria.
As marketers of conventional foods, functional foods and dietary supplements pore over data looking for new product opportunities that answer consumer needs, foods and beverages that address health issues, often specific health conditions, come to the forefront.
October 20/London/Indo-Asian News Service -- Probiotic drinks and yogurts, popular with millions of consumers trying to stay healthy, do not really help people's digestion, finds a recent study.
From enzymes to probiotics and dietary fiber, including prebiotics, consumers are increasingly aware of the importance of these ingredients for immunity and overall wellness.
Spurred on by significant media attention and industry education, the role of digestive health is increasingly being recognized by consumers and health practitioners as very important to overall well-being.
Ajinomoto Co. Ltd., and a group led by professor Masayuki Saito of Tenshi College in Sapporo, Japan, have found a single ingestion of capsinoids, a sweet chili pepper extract, appears to increase energy expenditure, especially “in people with a high level of activity in brown adipose tissue.
Synbiotics, a mixture of a reliable probiotic with an efficacious prebiotic in a food, beverage or supplement, is a growing concept involving the alteration of gut microbiota for improved health.
Beta-Carotene 15% LCS, from DSM Nutritional Products, gives products “a healthy, pro-vitamin a advantage, while enabling the development of meal replacement drinks, powdered beverages, stick packs, nutrition bars and dairy products, without the characteristic orange/yellow color,” according to the company.
Consumers continue to eat and drink for health and are willing to pay more for functional properties. Probiotics, long limited to the dairy sector, are quickly expanding their potency and reach, while food formulators find new uses for galacto-oligosaccharides; not only do they help with taste and texture, but also with satiety.
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