Think of any aspect up and down the food supply chain and the chances are artificial intelligence (AI) is being applied to make it function better in one way or another.
In formulation. In nutrient discovery. In crop and cultivar refinement. Better picking methodologies. Botanical profiling. Reduced food waste. Better distribution. Inventory control. Predictive retailer metrics. In dietary advice…the list goes on…
None of this is strictly novel – commercially applicable AI has been around for a decade or more. What is more novel in 2022 is the scale of use.
One thing is clear – AI has quickly become incredibly useful to the food industry and is fast becoming a cost-cutting and indispensable innovation driver.
The International Probiotics Association (IPA) has weighed in on Spain’s recent decision to permit probiotic labelling despite an EU ban, saying an international standard could resolve Europe’s increasingly splintered probiotics position.
“The establishment of global requirements would satisfy the triumvirate of authorities, consumers and, industry and will certainly lead to quality products, better consumer satisfaction, and health and well-being,” IPA executive director George Paraskevakos told NutraIngredients.
Spain’s recent decision to use EU mutual recognition principles to allow the term ‘probiotic’ on-product despite an EU ban on probiotics as an unauthorised health claim, has provoked law experts to question how much longer the EU ban can last.
Deep data dive report examines factors and trends driving the infant and pregnant/breastfeeding women’s probiotics category and scrutinises increasingly online-engaged consumers and their often make-or-break role in product formulation strategies.More here. Deep data dive report examines factors and trends driving the infant and pregnant/breastfeeding women’s probiotics category and scrutinises increasingly online-engaged consumers and their often make-or-break role in product formulation strategies.More here.
Deep data dive report examines factors and trends driving the infant and pregnant/breastfeeding women’s probiotics category and scrutinises increasingly online-engaged consumers and their often make-or-break role in product formulation strategies.
According to the International Society of Sports Nutrition (ISSN) in a lengthy position paper published at the end of 2019 in its eponymous research journal the answer is ‘yes’. But it called for more research and noted the overall research base provides only ‘modest evidence’.
What it made clear though was that the best results come from using the right strains at the right doses. ISSN said the research review that formed the basis of its position paper was complicated “by variations in clinical outcome measures and most importantly, as probiotic benefits are strain-specific, by different strains used in these studies.”
