Latest Probiotics Stories
Market Size - $32.05 Billion in 2013, Market Growth - CAGR of 7.3%, Market Trends – Rising health awareness among consumers - New report by Grand View Research.
NEWTOWN SQUARE, Pa., Sept. 22, 2014 /PRNewswire/ -- The Harvard Medical School - Division of Nutrition will be hosting its annual symposium on probiotics on Sept 22 and 23 in Boston, MA.
Health Food Emporium is having a sale on Garden of Life's flag ship products, Primal Defense and Omegazyme, for between 40% and 50% off of the retail price for the month of August.
80-year old Japanese brand taps San Diego agency for U.S. cross-channel creative SAN DIEGO, July 25, 2014 /PRNewswire/ -- Yakult U.S.A.
The market for overall probiotic products was $26,125.9 million in 2012 and is estimated to grow at a healthy CAGR of 6% from 2014 to 2019.(
OpenDoors Nutrition introduces their new daily probiotic blend, Daily Pro Blend 12B, and discusses what to search for in the best probiotic supplements. Boston,
ReNew Life Formulas, a leader in Natural Digestive Care, announces longtime consumer cleansing supplement favorite CleanseSmart™ and best-selling Ultimate Flora™ Senior Formula Probiotic as
NEWTOWN SQUARE, Pa., June 16, 2014 /PRNewswire/ -- Kibow Biotech, Inc., an internationally-recognized research company, and winner of a 2014 BIO International Convention "Buzz of BIO Award",
DALLAS, June 11, 2014 /PRNewswire/ -- The report "Probiotics Market by Products (Functional Foods, Dietary Supplements, Specialty Nutrients, Animal Feed), Applications
Lactobacillus casei is a species of genus Lactobacillus found in the human intestine and mouth. Since it produces lactic acid it helps with the propagation of desirable bacteria. This species is documented to have a wide pH and temperature range. It also improves digestion and reduces lactose intolerance and constipation. Most often L. casei is industrial, specifically for diary production. L. Casei is the dominant species of non-starter lactic acid bacteria present in ripening Cheddar...
Lactobacillus acidophilus is a species in the genus Lactobacillus. It is a homo-fermentative species, fermenting sugars into lactic acid, which grows readily at rather low pH values and has an optimum growth temperature of 37 Â°C. It occurs naturally in the human and animal gastrointestinal tract, mouth, and vagina. Some strains have probiotic characteristics. Strains are commercially used in many dairy products. It is part of the normal vaginal flora and the acid it produces can help...
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