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.
Continuing scientific studies investigate the ability of omega-3s and antioxidant foods -- such as chocolate, spices, green tea, soy and fruit -- to assist with a range of health issues, including heart health, cognitive function and diabetes.
Researchers uncover a
“digestive symbiosis” between milk oligosaccharides and Bifidobacteria .
The health benefits of other components found in milk--from CLA to whey
proteins--are being investigated and commercialized.
Proteins are central to formulations, for both their nutritional and functional characteristics. The industry focuses on protein ingredient quality through analytical testing.
Research is looking into how certain foods, such as almonds and cranberries, and key components, including extracts, yeast-derived compounds, and pre- and probiotics, help immunity
The precise mechanisms of what makes people full are still being studied. Satiety is affected by nutrients in a food, as well as physical and emotional markers.
Processors to retailers have nutritional labeling programs to educate consumers. One new program has been created by a unique collation of industry, academia, advocacy groups and government liaisons.
This year-in-review summary of the latest in the nutraceuticals category examines nutrient-added products, the growth of satiety, and emerging trends in nutrition.
Making nutrient content, health and structure-function claims helps educate consumers and differentiate products. What is the difference, how can they be obtained, and where can they be used?
This reference, segmented into various health conditions, updates readers on both recently published ingredient health research in peer-reviewed journals and on commercially available ingredients for use in nutritional products and functional foods.
Beta-alanine, amino acids, starch, antioxidants, L-carnitine, fenugreek, L-theanine, phosphatidylserine and others are available to make formulas targeted to serious and competitive athletes.
Todayís youth-driven culture has spurred consumers to learn more about the role antioxidants, vitamins and other substances have on keeping the youthful appearance of skin.
Marketing products for digestive maladies can be difficult, when the public is still becoming educated on the subject. Ingredients such as soluble and insoluble fiber, prebiotics and probiotics and resistant starches can be incorporated into foods to help the more than 70 million Americans with bowel disorders.
Diabetes is a disease best managed by diet and exercise. Items such as the glycemic index, fiber, slowly digestible carbohydrates, omega-3s and good nutrition are tools that consumers can use to manage or prevent ìMetabolic Syndromeî and type 2 diabetes.
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