Articles

Probiotics Role In Modulating Immune Response and COVID-19 Long-Term Effects

Probiotics Role In Modulating Immune Response and COVID-19 Long-Term Effects

August 2021  | Audrey O'Neill
How P. Acidilactici Probiotics May Help Consumers Proactively Modulate An Overstimulated Immune System Post-COVIDLong-term conditions after a COVID-19 infection have prompted consumers to turn to functional nutrition and proactive wellness solutionsThe "Cytokine Storm" is the reason behind the atypical inflammation and the body's abnormal immune response after a COVID-19 infection which may... Read More

Pro- and Postbiotics Gather Speed in the Wake of COVID-19

Pro- and Postbiotics Gather Speed in the Wake of COVID-19

August 2021  | Elizabeth Green, Deputy Editor at Food Ingredients First  | Nutrition Insight, 2021 July / August Issue
Gut and Immunity-Boosting Ingredients Are Crucial for Consumers Seeking Out Health-Supporting Products. With an increased focus on health and wellness globally, the demand or functional ingredients that support immunity and well-being continues to grow. A post-pandemic world may seem some way off, but one thing's for sure - consumers will be even more aware of their health and how to boost it. According... Read More

Why Plant-Based Probiotics Are the Answer to Consumers' Health Needs

Why Plant-Based Probiotics Are the Answer to Consumers' Health Needs

June 2021  | Yana Viardo, Marketing and PR Director
It's Time for Manufacturers to Develop Value-Added Products With Vegan-Friendly Probiotics. The global probiotic market reached a net worth of USD 48.38 billion. The North American probiotic products market was valued at USD 6.7 billion in 2018 and is projected to grow at a CAGR of 6.3 percent to reach USD 14.28 billion by 2024. This remarkable growth rate is attributed to continued... Read More

Plant-Based Seafood Positioned To Grow As Market Demand Rises

Plant-Based Seafood Positioned To Grow As Market Demand Rises

May 2021  | Yana Viardo, Marketing and PR Director
A new survey conducted by The Good Food Institute and Kelton Global highlighted the market potential for alternative seafood products. The niche market of plant-based seafood is well-positioned to expand and has great success due to its NUTRITIONAL, FUNCTIONAL, and ENVIRONMENTAL benefits. In the past few years, millions of people have transitioned to eating a more plant-based diet which... Read More

Titanium Dioxide Is No Longer Safe According to EFSA

Titanium Dioxide Is No Longer Safe According to EFSA

May 2021  | Yana Viardo, Marketing and PR Director  | European Food Safety Authority
The European Food Safety Authority, otherwise known as EFSA, recently declared that the commonly known food additive, Titanium Dioxide (E171), can no longer be regarded as safe when used as a food additive. After reviewing all available scientific studies and data, the EFSA Panel on Food additives and Flavorings updated its safety assessment on TiO2 Titanium dioxide following a request by... Read More

Sesame Joined Major Food Allergens On The List

Sesame Joined Major Food Allergens On The List

May 2021  | Yana Viardo, Marketing and PR Director
SESAME IS NOW THE NINTH MAJOR FOOD ALLERGEN THAT REQUIRES LABELING On April 14, 2021, the United States House of Representatives passed a bill that will further ensure the safety of millions of Americans who live with a food allergy. The Food Allergen, Safety, Treatment, Education, and Research Act (FASTER Act) will require all food companies to declare the presence of sesame on food labels beginning... Read More

Plant-Based Food Sales Outpaced Overall Food Sales in 2020

Plant-Based Food Sales Outpaced Overall Food Sales in 2020

April 2021  | Yana Viardo, Marketing and PR Director  | The Good Food Institute
Sales Data Released by The Good Food Institute Shows Plant-Based Food Sales Are On The Rise Recently released sales data report from The Good Food Institute and Plant Based Foods Association showed a significant increase in sales of plant-based products within the food industry in the past year. Plant-based foods sales grew 27 percent in 2020 and 43 percent over the past two years to... Read More

Innovative Solutions to Develop Perfect Vegetarian & Vegan Alternatives

Innovative Solutions to Develop Perfect Vegetarian & Vegan Alternatives

May 2019  | Gil Bakal, Managing Director, A&B Ingredients
Data released by the Plant-Based Foods Association and The Good Food Institute reveals U.S. retail sales of plant-based foods have grown 11% to a hefty $4.5 billion! Plant-based meats alone are now worth more than $800 million over the past year. There is no doubt that plant-based foods are booming as consumers demand greater varieties of vegetarian and vegan alternatives. A&B Ingredients'... Read More

Evaluation of a novel antimicrobial (lauric arginate ester) substance against biofilm of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp.

June 2017  | Mohammad Sadekuzzaman, Sungdae Yang, Hyung-Suk Kim, Md. Furkanur Rahaman Mizan, Sang-Do Ha  | Institute of Food Science & Technology
Summary The purpose of this study was to evaluate the activity of a novel antimicrobial substance lauric arginate ester (LAE) against selected foodborne pathogens (Escherichia coli O157:H7, Listeria monocytogenes and Salmonella spp.) in biofilm. Minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) were determined and showed that LAE exhibits a strong antimicrobial... Read More

MSU researchers fight poultry pathogens

MSU researchers fight poultry pathogens

January 2016  | Sarah Buckleitner  | Mississippi Agricultural and Forestry Experiment Station
Chander Sharma, a researcher in the Mississippi Agricultural and Forestry Experiment Station, injects a chicken breast with foodborne bacteria. Mississippi State University scientists are testing different compounds to combat bacteria and increase the shelf life of poultry products. (Photo by MSU/Beth Wynn) Scientists at Mississippi State University are working to rid poultry products... Read More

Clean Label is Here to Stay

Clean Label is Here to Stay

May 2015  | Judie Bizzozero  | Food Product Design
If you think the clean-label movement is just a passing fad, you better pull your head out of the sand and take notice. According to a new report from Packaged Facts, eight-seven percent of Americans look at the Nutrition Facts panel on packaged foods and beverages at least sometimes, while 56 percent actively seek out nutritional information and guidelines. According to the "Nutritional... Read More

We Are Our Bacteria

We Are Our Bacteria

July 2014  | Jane E. Brody  | The New York Times
We may think of ourselves as just human, but we're really a mass of microorganisms housed in a human shell. Every person alive is host to about 100 trillion bacterial cells. They outnumber human cells 10 to one and account for 99.9 percent of the unique genes in the body. Katrina Ray, a senior editor of Nature Reviews, recently suggested that the vast number of microbes in the gut... Read More

Salmonella cases decline, but other foodborne illnesses up

April 2014  | Kathryn Doyle  | Reuters Health
There was little progress in reducing food poisoning rates in the U.S. last year, according to a report from the Centers for Disease Control and Prevention. Although Salmonella infections decreased by 9 percent in 2013, illnesses caused by other foodborne bacteria rose by as much as 32 percent. Each year, the most common foodborne illness - Salmonella - sickens about 1.2 million people... Read More

Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions

March 2014  | Nicolas A Lavieri, Joseph G Sebranek, Byron F Brehm-Stecher, Joseph C Cordray, James S Dickson, Ashley M Horsch, Stephanie Jung, Elaine M Larson, David K Manu, Aubrey F Mendonca
Abstract The objective of this study was to investigate natural antimicrobials including cranberry powder, dried vinegar and lemon juice/vinegar concentrate, and post-lethality interventions (lauric arginate, octanoic acid, thermal treatment and high hydrostatic pressure) for the control of Listeria monocytogenes on alternatively-cured frankfurters. Lauric arginate, octanoic acid, and high hydrostatic... Read More

Probiotics trump antiobiotics in preventing infections

Probiotics trump antiobiotics in preventing infections

March 2014  | Scott Johnson  | EmaxHealth
Medical professionals and scientists are scrambling to find answers to the growing crisis of superbugs and hospital-acquired infections. And according to materials released March 12, 2014, Caltech researchers suggest they may have found a viable and cost-effective answer -- probiotics. Through extensive research scientists are beginning to understand the far-reaching benefits of... Read More

N(alpha)-Lauroyl-l-arginine ethylester monohydrochloride reduces bacterial growth in pasteurized milk

May 2009  | N.H. Woodcock, B.H. Hammond, R.D. Ralyea, K.J. Boor  | American Dairy Science Association
Abstract Effective strategies for extending fluid milk product shelf-life by controlling bacterial growth are of economic interest to the dairy industry. To that end, the effects of addition of l-arginine, Nα-lauroyl ethylester monohydrochloride (LAE) on bacterial numbers in fluid milk products were measured. Specifically, LAE was added (125, 170, or 200 mg/L) to conventionally homogenized... Read More

The Lowdown on Lauric Arginate

The Lowdown on Lauric Arginate

February 2005  | Gil Bakal, Managing Director, A&B Ingredients and Alex Diaz, Export Manager, Vedeqsa  | Food Quality Magazine
Food antimicrobial hammers away at plasma membrane, disrupting a pathogen's metabolic process As more and more food products are produced on a large industrial scale and distributed over extensive geographic areas, the concerns regarding quality and food safety throughout the shelf life of the product have become more and more critical. Effective control of bacterial growth is a constant... Read More

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