Prebiotics: Food for Good Bacteria
Prebiotics are non-digestible food components that promote the growth of beneficial microorganisms in the intestine. In doing so, they support the body in building a healthier and more balanced environment within the gut, which can lead to several positive health outcomes, including:
- Stimulating the immune system
- Inhibiting pathogens
- Improving bowel function
- Increasing calcium absorption
- Reducing blood lipids levels
Prebiotics naturally occur in a variety of fruits, vegetables, and whole grains, including:
- Apples
- Banana
- Artichokes
- Asparagus
- Beans
- Chicory root
- Dandelion greens
- Garlic
- Leeks
- Onions
- Barley
- Flaxseed
- Oats
More from IFT
Ozempic’s Effect on Food Innovation
Mattson’s survey of anti-obesity medication patients showcases the potential disruption these new weight-loss drugs may have on the food industry and what consumers will be looking for in their foods and beverages.
Cultivating a Crop of Food System Solutions
Five organizations dedicated to eliminating hunger and sustainably boosting nutrition earn top honors in this year’s Seeding The Future Global Food System Challenge.
Future-Proofing Healthy Flours
The authors describe why traditional process of stone milling holds significant advantages over modern milling methods, how the stone milling process works, and the benefits of using a stone mill processing method, including production of flours with higher nutritional and functional value.
Soda With (Possible) Benefits
A look at the prebiotic soda category.
Tapping Into the Power and Potential of Bioactives
As bioactive ingredients move closer to mainstream applications, proponents work to advance awareness of their benefits.
Healthy Food Ingredients: The Next Generation
This column covers how artificial intelligence can be used to create efficiencies in development and production as well as find new sources of nutritional ingredients, and how precision fermentation opens the door to developing ingredients that are eco-friendlier and more sustainable.
IFTNEXT
Episode 28: Spicing Up the Future of Food
In this podcast we’ll focus on some of nature’s herbs, spices and the extracts that offer potential health benefits. We'll also talk with the article's author, Linda Ohr, about what the research tells us, as well as some entrepreneurial companies who have tapped these spices' hidden potential for their current and future product innovation.
