Researchers at Michigan State University have shown a prebiotic may help the body's own natural killer cells fight bacterial infection and reduce inflammation, greatly decreasing the risk of colon cancer
Scientists at Virginia Tech have demonstrated it may be possible to achieve the suggested daily intake of fatty acids in a single serving of a savory-flavored yogurt.
Researchers may have uncovered a promising strategy that, for the first time, appears to cause celiac disease progression to reverse, and that strategy is consuming probiotics.
Initial testing in acid and bile salts found that Lactobacillus strains had a significantly higher acid tolerance than the lactococci strains and E. hirae, according to a Norwegian statement.
Scooter’s Coffee House recently launched a better-for-you hot cereal. Healthy Harvest Hot Multi-Grain Cereal may look and taste like traditional oatmeal, but it is made with ConAgra Mills’ Sustagrain, an all-natural, 100% whole-grain product that has three times the fiber of oats, says the company.
Consumers are more sophisticated than ever in their ingredient knowledge, and Cargill feels the industry must respond “by providing beverages made with high-quality products that deliver on promises.”
Danone said the European Food Safety Authority’s continuous rejection of health claims by hundreds of applicants offers little hope that the probiotics industry will be able to survive.
Researchers at The University of Queensland (UQ) have developed what they claim is the world's first non-fermented, multi-strain probiotic milk and juice.
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