The consumer buzz for boosting 'good' gut bacteria will see Europe's prebiotics market value exceed $3.5 Billion by 2026, according to new market research.
The mass market is already convinced that fermented food and drink is healthy but the more mass produced these products become the less likely they are to offer health benefits, meaning consumers could lose faith, so better science and education are needed...
Better gut health education will empower consumers to buy into pro and prebiotics but industry players may be very surprised by how much work there is still to do, according to twins on a fast-expanding gut health education mission.
Healy Group, the Ireland-based ingredient supplier, has developed a process to turn cocoa shells – an otherwise under-utilised by-product of cocoa production – into a micronised cocoa fibre that can help with sugar reduction in chocolate.
Consumer expectation of health and wellbeing focused food and drink has evolved so quickly that the big trends of last year are already outdated but here are the newest trends and the key strategies for success.
The acceptance of the trendy microbiome diet among consumers has put wind in the sails of ag-biotech start up Joyn Bio, which is engineering microbes for more sustainable agriculture.
Healthy people who avoid gluten won't get any gut health benefit and may be on a 'sub-optimal' diet, according researchers who say that gluten is unjustifiably given the role of the bad guy in our diet
Gut microbial species work in teams to perform different functions, suggesting that cultivating certain groups of bacteria is more important than single species, according to an international team of researchers.
Dairy cooperative to ingredients manufacturer FrieslandCampina recently set out its innovation priorities for its ingredients arm: gut health, personalised nutrition and protein. Divisional head Kathy Fortmann tells FoodNavigator more.
Researchers at the University of Sydney have discovered that the food additive E171 - commonly known as titanium dioxide and found in over 900 common food products - significantly increases the risk of gut disease and cancer.
