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    Home > Food News > Food Articles > Probiotics and Probiotics - 100 billion levels of the market.

    Probiotics and Probiotics - 100 billion levels of the market.

    • Last Update: 2020-08-31
    • Source: Internet
    • Author: User
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    . Yang Navy Deputy Secretary-General of the China Brand Alliance Brand Strategy Researcher
    "Nutrition Health" is always the constant theme of the food ingredients market, how to add more nutritious ingredients to your diet, this article gives you an answer.
    market situation and trends of yogurt
    yogurt is popular with consumers because of its rich and varied taste, high nutritional value, easy to digest and absorb. Yogurt contains strong vitality lactic acid bacteria, can play a role in enhancing digestive function, promote appetite, strengthen the intestinal peristalsis and the body's material metabolism, etc. , to enhance human health is very beneficial. Yoghurt has become one of the most popular dairy products in China, and its production and sales have been rising at a rate of more than 30% in the past two years. Compared with the consumption of yogurt per capita abroad, there is still a lot of room for development of yogurt products in China.
    with the growing consumer demand for healthy, safe and fashionable food, yogurt varieties are also showing a diversified trend. From the original original flavor yogurt, to flavored yogurt, fruit yogurt, etc. , the taste has been diversified, from basic yogurt, to probiotic yogurt, low lactose yogurt, health functions have also been diversified, "delicious and healthy" has become the mainstream elements of future yogurt.
    addition of healthy ingredients, can greatly enrich the health function of yogurt. At present, probiotic yogurt can be said to be popular in the market, a variety of varieties to dazzle consumers. However, probiotics in the human body, because of the role of stomach acid to make it seriously damaged, so the health of probiotics has not been effectively played. Therefore, how to ensure the vitality and quantity of probiotics in yogurt is of great concern.
    the development of probiotic yogurt
    what is a probiotic? According to Liu Xianfu, an engineer at Shandong Longli Biotech Co., Ltd., "Probiotics are substances that selectively promote the growth and reproduction of one or more beneficial bacteria in the host intestine, and inhibit the growth of harmful bacteria through the reproduction of beneficial bacteria, thus achieving the regulation of intestinal bacteria and promoting the health of the body." "The main probiotics on the market are functional polysaccharides and polysaccharides, i.e. lysosaccharides, glucose, poly semi-lactose, polyglucose, etc. These probiotic functions are consistent, but due to the structure, composition and characteristics of slightly different, in practical applications, it is necessary to choose the best probiotic species for food characteristics.
    for yogurt, probiotics are very suitable for being added, it has no effect on the taste, texture, processing process of yogurt. In addition, the stability of probiotics is good, can ensure the healthy role of yogurt play.
    (1) low-sweet properties of functional sugar probiotics: suitable for the preparation of natural flavor of sour milk products.
    (2) the stability of probiotics is strong: can be stored at room temperature under pH3 or 4 for 3 months, low-poly xycosaccharides, low-poly semi-lactose, etc. will not degrade, low-poly fructose only a very small amount of decomposition.
    (3) Probiotics - "good assistant" of probiotics in yogurt: can effectively improve the survival rate of lactic acid bacteria in yogurt;
    In fact, domestic and foreign products have been beneficial raw yuan yogurt products on the market, such as Danone ACTIVE solidified yogurt on the addition of probiotic FOS, Japanese Meiji yogurt also added probiotics, the amount of probiotics added in about 1% to 3%.
    milk powder market spring
    ", "Sanlu milk powder incident" will be the domestic milk powder and dairy products sales quickly into the winter at the same time, the soy milk powder market has ushered in a long over-time belong to its warm spring. In the public demand and experts and scholars of the call, consumers of high nutritional value of soy milk powder is increasingly concerned. At present, sales of soy milk powder are at least 30% higher than in the same period last year, and many adults and the elderly are willing to choose such products as nutritional supplements.
    with the growing popularity of the soy milk powder market, competition is becoming increasingly fierce. According to data provided by China United Market Research Network, there are currently about 160 enterprises involved in soy milk production nationwide, forming a production capacity of about 600,000 tons of market size. In previous years, the market more common domestic soy milk brands are mainly Vivi, followed by Yasley, as well as foreign brands Yang Association, Vitamin Milk and so on. And now the soy milk powder market landscape is completely new, Yili, Feihe, Bainmei, Endashan and other well-known milk powder brand enterprises such as soybean milk powder competition debut, seize the super-shop space.
    from nutrition to health
    experts pointed out that soy milk powder itself has high nutritional value, but its market has been a fire. And now the opportunity is coming, soy milk powder industry will also begin to accelerate the development. Whether it is the needs of consumers, or the development of the industry is necessary, the rapid development of new varieties of soy milk powder is imperative. Considering the increasing incidence of modern civilized diseases and the increasing awareness of consumer health, "functional food popularization, popular food functionalization" has become the latest trend in food development. Red can Wang Laoji, Mengniu acid milk, bright Hanfang herbal yogurt, Yili Yu pinjia people and so on, are not the success of the road to popular food functionalization. Therefore, for soy milk powder, from nutrition to functional will also be a good direction of development.
    soy milk powder is rich in lysaccharide, dietary fiber, lecithin and other nutrients, is a natural health food. However, due to the consumption limit of soy milk powder, the human body's intake of the effective ingredients is extremely limited. If one of these nutrients can be strengthened, its health effects can be more prominent. For example, to enhance the function of carbohydrates, that is, to add functional ionosaccharides, functional glycol, dietary fiber substances (all belong to probiotics), they can not only enhance their own containing soy ulsaccharides to regulate intestinal function, but also bring more health concepts. For different consumer groups, through the addition of probiotics to develop the release of constipation, detoxification, promote mineral absorption, low sugar, low energy, such as soybean milk powder health new products. In the processing process, functional polysaccharides, functional glycol, water-soluble dietary fiber added do not affect the original process, can be all or part of the replacement of sucrose, give full play to the role of sweeteners, but also for consumers to bring more healthy feelings.
    sugar will become a new bright spot of soy milk powder
    functional sugar mainly includes functional polysaccharides, functional glycol and functional polysaccharides. Common functional sugars on the market are: polysaccharides, poly fructose, glycol, erythropolycol, water-soluble dietary fiber, etc. Functional sugars have many advantages in processing characteristics and physiological functions, and adding them to soy milk powder will bring greater added value to the product.
    (1) functional sugar as a substitute for sucrose: functional sugar is a kind of filling sweetener with unique physiological function, its flavor is natural, low sweetness, and good processing characteristics. Adding functional sugar to soy milk powder helps to improve the taste and quality of the product, so that the product has a rounded and soft taste. In addition to low-sugar characteristics, bean milk powder with functional sugar has low energy, low GI value and so on, more suitable for the taste requirements and health needs of modern consumer groups.
    (2) stability is high: the stability of functional sugar is similar to, or even higher than, sucrose. Therefore, in the application process, will not degrade, will not occur browning, the quality of soy milk powder will not adversely affect.
    (3) Health effect: Functional sugar in addition to probiotic function (proliferative intestinal beneficial bacteria), there are many health effects, such as non-caries, intestinal psyche, regulate blood sugar and lipids, improve the body's immunity, prevent obesity and so on. At present, the market is more common is the concept of probiotics, we believe that in the future for different consumer groups to develop new products of soy milk powder, will innovate more health concept points, so that the variety of soy milk powder and functional diversification.
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