GanedenBC30 probiotics improve digestion of plant proteins
October 31, 2016
The findings are being released less than two months after Ganeden’s 24th study was published, confirming that the patented and science-backed strain enhances the body’s utilization of animal-based protein and helps with muscle recovery.
GCI Nutrients offers new specialized nutrients that help rebuild intestinal mucosa
September 14, 2016
GCI Nutrients USA, a worldwide ingredient supplier based in Foster City, Calif., is proud to announce its new PlusBiotic line of ingredients that will complement the function of the probiotic and prebiotic categories.
Ganeden’s new Probiotic Innovation Jumpstart will provide $25k to help companies concept, develop, fund and launch new foods and beverages
February 15, 2016
In an effort to cultivate probiotic innovation in the functional food and beverage market, Ganeden® announces “Probiotic Innovation Jumpstart,” an industry-first entrepreneurial program designed to help companies launch new probiotic products.
Designer bugs are being created to boost healthful digestion, immunity and weight management.
March 11, 2015
For quite some time, people in the Balkan countries attributed their apocryphal longevity to regular consumption of yogurt and other fermented-milk products. These contained active amounts of certain indigenous lactobacilli strains.
Studies suggest multiple benefits of consuming GanedenBC30 in combination with protein
January 5, 2015
Ganeden Biotech, maker of the patented probiotic strain GanedenBC30 (Bacillus coagulans GBI-30, 6086) says preliminary studies suggest that there are multiple benefits by consuming GanedenBC30 in combination with protein.
Makana Beverages expands distribution for TheBU kombucha to Sprouts, Whole Foods stores.
August 21, 2014
Makana Beverages, Inc., Oxnard, Calif., has begun distributing its line of kombucha tea drinks, called TheBu, at Sprouts Farmers Markets and select Whole Foods Markets nationwide (in addition to other retailers).
Check out the June 2020 issue of Prepared Foods, featuring our cover story on creating functional flavors with stocks, bases & sauces, consumers’ appetite for beef and other animal proteins, new dairy and dairy alternative offerings, and much more.