Prebiotic Potential in Cereal December 9/Reading, U.K./Science Letter -- Fresh data on prebiotics are presented in the report "Determination of the in vivo Prebiotic Potential of a Maize-based Whole Grain Breakfast Cereal: A Human Feeding Study." "Epidemiological studies have shown an inverse relationship between risk of CVD and intake of whole grain (WG)-rich food.
Research findings, "Prebiotic Effects: Metabolic and Health Benefits," are discussed in a new report. According to recent research published in the The British Journal of Nutrition, "The different compartments of the gastrointestinal tract are inhabited by populations of micro-organisms.
Pulses are the edible seeds of legumes and include peas, beans, lentils and chickpeas. The word pulse is derived from the Latin words puls or pultis, meaning thick soup.
The collagen proteins in VITARCAL, from GELITA, provide pleasure with no regrets in weight management products. Without compromising sensory profiles, the company claims to deliver convincing solutions to develop up-to-date products.
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.
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.
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.
Microorganisms have long been a part of the human diet. In particular, the Lactobacillus genus of bacteria has been consumed for centuries, after it was found the organisms were useful in increasing the shelflife of meat or milk, through fermentation.
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