Product formulation and health goals are obtained with functional fibers, including prebiotics and probiotics. Attendees of Prepared Foods’ R&D Applications Seminars were presented information on their benefits and factors to use in formulations.
Taking a prebiotic-enriched supplement twice daily helps increase satiety and reduce caloric intake in overweight and obese individuals, according to a new study presented at the 18th European Congress on Obesity (ECO) in Istanbul.
An understanding of how ingredients, such as starches, fiber, fats and oils, impact baked goods’ texture and nutritional profile helps lead to superior formulations.
For the first time, researchers at McMaster University have conclusive evidence that bacteria residing in the gut influence brain chemistry and behavior.
The association of the probiotic Lactobacillus paracasei LMGP22043 with a food carrier rich in fiber, such as artichokes, can represent a new strategy for favoring a daily supply of probiotics
Researchers at Emory University School of Medicine have shown that probiotic bacteria promote healing of the intestinal lining in mice by inducing the production of reactive oxygen species.
The flavor for Litehouse’s recent launch of Yogurt Kefir Cultures Caesar Dressing has proven popular (indeed, according to last month’s New Products Annual, Caesar was in the third-most introductions between 2007-2009). However, setting the Litehouse launch apart is its functional element.
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