Bradenton, FL-based HP Ingredients Corp. announced that its NeuroActin Andrographis ingredient received a patent for its use in brain health supplements. The patent is entitled, “Treatment of Alzheimer’s and Cognitive Impairment with Andrographolides,” and describes how the ingredient “was found to prevent and reverse neuropathology and stimulates neurogenesis.” The ingredient was found to activate Wnt signaling and inhibit GSK-3b, an enzyme that regulates the Wnt signaling pathway. When Wnt signaling is blocked, learning and memory function become impaired.

Ganeden of Mayfield Heights, OH, launched the Probiotic Innovation Jumpstart entrepreneurial program to “share the secret to success and provide $25,000 to help companies concept, develop, fund and launch new food & beverage products.” Three finalists—those with the most cutting-edge probiotic-enhanced foods and beverages—will present their ideas in person to a group of industry judges at IFT. Submissions will be accepted at Ganedenprobiotics.com/jumpstart until May 6.

A new study published on the stability of Bacillus coagulans MTCC 5856 (LactoSpore from Sabinsa of East Windsor, NJ) in functional foods was published in the International Journal of Food Science & Technology. The ingredient was found to be stable during the processing and storage of baked goods, to keep 87% viability during coffee brewing, keep 90% viability in glucose syrup up to two years and maintain 99% viability in refrigerated apple juice up to six months. The lead author on the paper is Muhammed Majeed, Ph.D., founder of Sabinsa.

In other news, Majeed received the NIB Global Innovation & Excellence Award at a ceremony organized by the Public Relations Council of India and the Press Club of India in recognition of the Sami-Sabinsa Group’s 110 U.S. and international patents.

NattoPharma, with headquarters in Oslo, Norway, redesigned www.MenaQ7.com “to offer a more interactive, informative and user-friendly experience.” One key addition is a store locator for shoppers.

Published in WholeFoods Magazine April 2016