The culinary trends of a nation are defined constantly by the country itself, and all these influences everything else. Among the most passionate evolutions in the past several years has been the new emergence of...
Supplying increased demand for natural, effective, and sustainable products has been a major impetus with cosmeceuticals. More recently, however, there has been a growing trend towards using upcycled ingredients: those derived from food, agricultural, and...
Manufacturers often encounter several hurdles when attempting to get their product claims approved. These challenges include:
Challenges Faced by Manufacturers in Claim Approval
Interesting News . January 13, 2025Share
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Manufacturers often encounter several hurdles when attempting to get...
The United States Food and Drug Administration (US FDA) regulates the claims manufacturers can make on food and dietary supplement labels. These claims fall into three primary categories:
Types of Claims for Food and Dietary Supplements...
Probiotics are widely recognized for their potential health benefits. However, to qualify as a probiotic, a strain must demonstrate efficacy through at least one well-conducted human clinical trial. This article delves into the criteria for...
The World Health Organization (WHO) emphasizes the need for precise and evidence-based health claims on probiotic food products. Currently, most countries allow only general health claims, such as "improves gut health," for probiotic-containing foods. However,...
Combines spraying and freeze drying; the probiotic solution is atomized into a cryogenic medium and then freeze-dried.
Emerging Encapsulation Techniques
Interesting News . January 08, 2025Share
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1. Spray-Freeze Drying
Description: Combines spraying and freeze drying; the...
Encapsulation is a crucial process in developing probiotic products, aiming to protect beneficial microorganisms and ensure their viability until they reach the target site in the human body. Researchers and the industry have explored various...
The health benefits of probiotics rely on their ability to remain viable in sufficient numbers in food products. According to FAO/WHO (2002), probiotic foods must contain at least 10⁶ CFU/g of live microorganisms to confer...
The first critical step in developing probiotics for food applications is isolating and identifying potential microorganisms. This involves advanced techniques like 16S rRNA sequencing for species identification, supported by both genotypic and phenotypic tests. The...