Breaking News on Supplements & Nutrition - North AmericaEU edition
Prebiotics
Prebiotics - those indigestible fibers that selectively boost the growth of beneficial bacteria - are still in the shadow of probiotics. But is that changing? What do the scientists think? Do consumers understand prebiotics? And how can we learn from our ancestors' diets? In this special series from NutraIngredients-USA we look into the current state and potential of prebiotics.
Novel pectin fractions, ‘molecular decoys’ and the future of prebiotics
Novel oligosaccharides produced from biomass such as citrus pectin could become the next generation of prebiotic ingredients, according to one leading researcher in the field.
The prebiotic pioneer: Prof Glenn Gibson
Harnessing modern technologies like metabonomics will ‘provide the answers’ to questions about how the gut microflora affect human health, says the scientist who co-coined the term ‘prebiotic’.
Forget 'prebiotics'. Focus on fiber, say brand experts
While the food and supplements industry has been talking about prebiotics for well over a decade, most US consumers remain pretty clueless about them, according to marketing experts.
Prebiotic evolution: From earth oven to pizza oven
A clever combination of gut friendly food, consumer education and social media has made Naked Pizza a runaway success. Prebiotic-containing pizza bases will soon be hitting grocery stores, too, says the archaeologist who co-founded the company.
Frost & Sullivan: US prebiotics market to double in five years
The US market for prebiotic ingredients is forecast to double in the next five years to more than $220m, according to market researcher Frost & Sullivan.
Synbiotics will drive gut health success: NIU poll
The sum is greater than the parts: The future success of the gut health market depends on combining pre- and probiotics, according to a NutraIngredients-USA poll.
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