fermented - Page 1 | WholeFoods Magazine

Mastering the Microbiome

5 Strategies for a Happier, Healthier Gut

Gut problems don’t stay in the gut or microbiome!

July 8, 2024

By implementing better health strategies every day, gut symptoms like gas, bloating, abdominal pain, and constipation can improve. Your overall health may improve too.

Mastering the Microbiome

Immune Health and the Microbiome: Postbiotics for Year-Round Support

July 8, 2024

Danielle Citrolo, PharmD

It’s crucial to understand the shifting desires of consumers. And for today’s supplement consumer, immune and digestive health go hand-in-hand.

Bone broth full of nutrition and health benefits.

Expo East Trend Report: 5 More Trends in Natural Products (Part 2)

From bone broth to mushrooms and more, Discover more of the standouts at the 2023 Natural Products Expo East.

November 1, 2023

Nancy Trent

2023 Natural Products Expo East opened our eyes and lifted our spirits with wondrous achievements by people from all walks of life who started their brand with a shared vision. Here are more of the gems from the show floor.

Nootropic Supplements

June 10, 2022

WholeFoods Magazine Staff

Solaray has released SharpMind. This collection of advanced nootropics aims to support mental and emotional well-being. The line features five formulas: Stress, Energy, Focus, Mood, and Sleep. The products are formulated with nutrients, adaptogens, and fermented organic mushrooms, with each targeting specific cognitive needs. www.solaray.com...

Naturally Fermented Astaxanthin Extract

February 28, 2020

WholeFoods Magazine Staff

Soft Gel Technologies and NextFerm have announced exclusive-grade Astaferm™ astaxanthin, designed specifically for softgel applications. Naturally fermented, this astaxanthin extract is made from non-GMO yeast and Phaffia rhodozyma. It is readily available to the body, offers fast and effective absorption, and contains no fishy flavor or odor, the company says. 6982...

Knowing What’s in the Bottle Adds Value

February 14, 2020

Scott Steinford

Consumer interest in the ingredients found in products ranging from food to cosmetics continues to increase. Consumers are seeking more assurances and trust in the purchases they make, and there really is a hierarchy of decision-making criteria around the impact of label information provided on consumer purchase decisions. A Label...

Plant-Based Line Expansion

February 6, 2020

WholeFoods Magazine Staff

Forager Project has launched a variety of new organic products and flavors including high protein yogurts, dairy-free butter with Peruvian salt, oatmilk, grain-free cereal and grain-free chips, as well as a new blackberry flavor of the drinkable probiotic cashewmilk yogurt. Each product is organic, gluten-free, soy-free, and certified vegan. Additionally,...

Fermented Food

March 23, 2018

WholeFoods Magazine Staff

Cultures around the world have been enjoying fermented foods for centuries. Germany’s sauerkraut and Korea’s kimchi are just a few examples of fermented foods. While the popularity of these foods had experienced a decline over recent years with new technological advances in food preparation and preservation, interest has spiked significantly.

Microbes Influence Flavor in Kefir

October 20, 2016

WholeFoods Magazine Staff

Washington, D.C.— The American Society of Microbiology published a study in mSystems on October 4, 2016, by the APC Microbiome Institute, in which they sequenced and anaylyzed the changes of microbial populations in three different kefirs from distinct geographic locations over 24 hours of fermentation. Analysis showed that Lactobacillus kefiranofaciens...