Probiotics and probiotics: The future is here

The International Society for Probiotics and Probiotics has been in place for more than a decade, and to enhance scientific credibility in this field, marketers may add beneficial ingredients to the fast-selling industry. Through its efforts, the group has had some success, but the food industry has always lagged behind the relevant disciplines. But despite the obstacles, suppliers remain positive about the industry.probiotics are living microorganisms that can have beneficial effects when they are collected in sufficient amounts in host cells. They improve health by changing the composition of the bacteria in the body. Some strains can provide specific benefits that can improve intestinal function and increase the immune response.probiotics are food for probiotics and are obtained through the selected fermentation of bacteria. When the two coexist, they work together, a process known as healing."The biggest barrier to the use of probiotics and probiotics in dairy products is not technology; the biggest problem is consumers," said

Roquette
Senior Product Manager
Neelesh Varde,
Illinois.consumer education is an obstacle, and the other is price. After all, adding value-added ingredients to recipes comes at a cost, but consumers often don't want to pay more.
efSA
's high standards for obtaining proof of claim are another obstacle, so dairy producers around the world are looking for ways to advertise the benefits of their products.Some member states have banned the use of the terms 'probiotics' and 'live bacteria culture' without approval," said
Mary
Ellen Sanders, a global probiotic authority based in
Centennial
, Colorado.use of the term probiotics and related claims is even rarer. Further application has been hampered by the inability to distinguish between different products."there is an urgent need for research into foods suitable for the general population,"
Sander
said. "Unfortunately,
fda
human studies of food function cannot be conducted, which they consider to be drug studies. So unless
FDA
repeal recent regulations, food companies that want to better understand the health benefits of their products will not be allowed to do food research in the United States. " businesses are on the rise despite many obstacles, the addition of probiotics and probiotics to dairy products continues as consumers gain a better understanding of their health benefits."The market for probiotics is expanding, and there's no indication that it's going to decline any time soon," said mike Bush, senior vice president of Ganeden
Biotech

. "By

2015, the global market is expected to reach
31
1 billion
,
about
90 percent of
sales come from functional foods and beverages."" probiotic market directly benefit from the growth of the probiotic industry. In fact, many consumers believe that probiotics and probiotics occur simultaneously, especially in fermented dairy products. But non-fermented dairy products can also benefit from theaddition of probiotics," said deborah Schulz, carbohydrate specialist product manager at
Cargies
.products like milk taste the same after adding probiotics," she says. Probiotics reach the lower part of the intestine and are fermented by microorganisms.Scott Turowsk

technology sales manager for

Sensus, n.J., said the U.
S. probiotic fiber market will continue to grow., however, the trend to increase fiber appears to be a real driver, and probiotics are not necessarily sought after," he said.dairy products are a combined of probiotics and probiotics.Consumers have long expected the health of dairy products such as milk and yogurt, so there is no disekhation in adding these functional ingredients," said
Peggy Steele, global business director for duPont Nutrition and Health Probiotic Foods
and Beverages. "They just increase the initial nutritional value of the product." yogurt, sour milk, milk, and other dairy-based beverages, such as fruit juices and low-fat dairy products, are the most obvious alternatives to probiotics and probiotics. The sudden decline in yogurt, especially those based on Greek yogurt and high protein, is also an opportunity to further strengthen dairy products. Fermented dairy products have a long history of taking advantage of the health benefits, so using more functional ingredients to improve quality is a logical step. The of probiotics suppliers offer a range of probiotics - single and mixed strains - and many studies support their effectiveness in digestion and immune system. "Probiotics are identified on three levels: genus, species and strains," said
Mirjana Curic-Baw
den, senior scientist and senior scientist at
Hansen
Fermented Milk and Probiotics, Environment and Enzyme Applications. "It is important to know that the role of probiotics in health is related to strains." , for example, not all Bifidobacteria are probiotics. "We
Bifidobacteriumanimalis ssp. Lactis
, a strain named
BB-12
said,
Curic-Bawden
. "Clinical evidence has shown that it is good for health and can be called probiotics. Since
1984 BB-12
been used worldwide as an ingredient in food and dietary supplements. It has been tested in many clinical trials and has been shown to have benefits for gastrointestinal health. Hansen
recently began combining
BB-12
with a series of Greek yogurt strains from the Athens Agricultural University's Strain Collection Center. new environment makes it easier for Greek yogurt strains to get the best taste and texture,"
Ms.
Curic-Bawden said. "They perform extremely well in low-fat milk. The growing environment is designed to produce high-protein Greek yogurt by using two separation techniques and milk powder fortification. DuPont provides extensive probiotic research evidence and adequate clinical support, including
Bifidobacteriumlactis HN019
and Lactobacillus
NCFM
. The latter
widely
the early 1970s. Ms
Steele
said. "This is the first probiotic strain to be sequenced across the genome," she said. "It is supported by a number of clinical studies focused on digestive health." For the health of the immune system, the company provides HN001
HN001
. "can only play a healthy role if probiotics remain active and are added to a certain extent." For our probiotics, we have determined their established additions through research. Not all probiotics are the same. The stability and level of action of different strains are different. When probiotics are added to the formulation, typical challenges such as processing and storage temperature increases and
pH
reductions need to be taken into account. In order for probiotics to survive the process, probiotics need to avoid heating steps during processing or add them at a specific point when the product cools down. "" assembly and storage temperature should normally be controlled within the refrigeration range. If
pH
(usually
>3.8
), the survival rate of probiotics may increase significantly. Ms
Steele
said. At lower
pH
, a longer shelf life may result in a larger investment. Other factors that affect the survival of probiotics may include oxygen content, metabolic carbohydrates, mechanical stresses in the process, the effects of other additives, and the inoculation process. said many of the obstacles in processing and product formulations could be overcome by the use of spore probiotics. "non-spore bacteria do not survive extreme production processes," he said. Coagulation Spores
GBI-30
,
606
or
GBI-30
is a patented spore organism that can be added to more than
80
leading food, beverage and companion animal foods worldwide. It is highly stable and maintains vitality during processing, shelf life
low
pH conditions. Its efficiency has been
by
17 published research institutes and is certified by the U.S. Food and Drug Administration
gras
certification. The of GBI-30
is related to its naturally occurring organic layer, the spores. Spores protect the genetic core of bacteria. Including the protection of immune health and digestive health, is its potential health benefits. The GBI-30
can be added to any dairy products except long shelf-period beverages treated with ultra-high temperature sterilization. This is because the surrounding fluid substation may cause spores to germinate during extended shelf life. probiotics culture because probiotics do not have the ability to self-exist, so when it coexists with probiotics, stability is not a problem. Consumer safety, however, is a permanent problem. "We provide some non-genetically modified soluble corn and wheat fibers as probiotics. Mr
Varde
said. They are known to have high dietary tolerance, can consume up to
45 grams
and have few side effects. At the same time, they do not degrade during processing. "" In dairy applications, soluble corn and wheat fibers can easily increase fiber content. Because they are sugar-free and do not affect viscosity, they can be added to many products. Some of our customers are using probiotic fiber for yogurts, milk juice drinks, and even frozen desserts. In the latter application, these fibers help reduce the formation of ice crystals while reducing the amount of sugar added. In soluble chrysanthemum root fiber, also known as chrysanthemum sugar, in addition to probiotic activity, there are many functions in dairy processing. "studies have shown that it may increase calcium absorption,"
Ms. schulz
said. "It is a soluble fiber and can be used in dairy products to increase fiber content, replace fat, sugar, improve texture and taste." Sensus
also produce chrysanthemum root fibers.
Turowski
says this ingredient can significantly increase the functionality of the product and improve taste and texture, especially in dairy products. "Chrysanthemum powder is often used in dairy production as an alternative to sugar and fat to improve the taste and texture of low-calorie products," he said. So it can help reduce heat. Chobani Simply 100
Greek yogurt relies on chrysanthemum root fiber, Rohan fruit extract and stevia extract to keep calories below
100
. The yogurt also includes three probiotics: Lactobacillus acidophilus, Bifidobacteria and Cheese Cheese. "Chrysanthemum roots extracted from chrysanthemum powder can be used as fat substitutes in low-fat milk products and provide a creamy taste," said
Joe O'Neil
, president and general manager of Beneo
. This white, odorless, odorless soluble powder stabilizes water in ice cream. It helps to increase the heat of low-fat products, providing lubrication and creamyness, while providing a better balance of flavor. Glucosaccharides are another soluble fiber probiotic Because of its complex structure, glucosaccharides are unique in that they ferment slowly and incompletely in the colon, which has many positive effects, including the most appropriate
pH
in the colon, reducing carcinogens in the colon, improving gut function and reducing gas production," ms.
Steel
said. "Portuguese polysaccharies can also help