NUTRACEUTICALS
Linda Milo Ohr
Packaged Facts estimates the global retail market for probiotic and prebiotic foods and beverages at approximately $15.4 billion in 2008; that total represents a 12.5% increase over estimated 2007 sales of $13.7 billion. In 2008, the growth rate for the probiotic and prebiotic food and beverage market ranged from 5% to more than 30%, depending on the region and product type. Packaged Facts analyzed Datamonitor’s ProductLaunch Analytics data that tracked the global probiotic/ prebiotic food and beverage market by number of products for 2008. It found that dairy-based foods accounted for 55.5%, nondairy beverages for 10.7%, grain-based foods for 10%, and meat products for 1.4%.
Thanks to ongoing research and ingredient advances, consumers will see a wider variety of foods and beverages that contain beneficial probiotics and prebiotics.
Probiotics
The FAO/WHO definition states that probiotics are “live microorganisms, which when administered in adequate amounts, confer a health benefit on the host.” Last year, the International Scientific Association for Probiotics and Prebiotics (ISAPP) released a clarified definition of a probiotic, which adds to the specifications outlined by FAO/WHO, stating key aspects for probiotic use in food:
• A probiotic must be alive when administered.
• A probiotic must have undergone controlled evaluation to document health benefits in the target host.
• A probiotic must be a taxonomically defined microbe or combination of microbes (genus, species, and strain level).
• A probiotic must be safe for its intended use.
Ingredient suppliers have been focusing on enhancing probiotic stability, ultimately making it easier to add the beneficial bacteria to a wider variety of foods and beverages. For example, in September 2009, Bigelow Inc., Fairfield, Ct. (phone 888-244-3569, www.bigelowtea.com), launched a line of herbal teas formulated with healthy herbs and nutrients. Lemon Ginger Herb Plus supports a healthy digestive system with a combination of lemon, ginger, and a patented Bacillus coagulans GBI-30, 6086 (GanedenBC30®) from Ganeden Biotech Inc., Mayfield Heights, Ohio (phone 440-229-5200, www.ganedenlabs.com). GanedenBC30 is able to withstand the heat needed to brew tea and survive harsh stomach acids to reach the intestines.
Frutarom Inc., North Bergen, N.J. (phone 201-861-9500, www.frutarom.com), and Tab Labs Inc., British Columbia, Canada (phone 604-513-1391, www.tablabs.ca), collaborated to make an oral probiotic gum prototype featuring BLIS K12™, a naturally occurring, but rare, strain of the oral bacteria, Streptococcus salivarius. The organism produces two antibacterial peptides, which may protect the oral cavity and sinuses from infection when under threat from potential pathogens. Tab Labs developed a proprietary cold-press technology to manufacture the gum. No heat or moisture is used, which results in a very high bacterial survival rate.
Danisco, New Century, Kan. (phone 913-764-8100, www.danisco.com), recently discussed a patent-pending encapsulation technique that promises significantly improved probiotic stability at high temperatures and during storage in semi-moist applications. Trials conducted with an encapsulated Lactobacillus acidophilus have found that resistance to temperatures up to 50°C increased 10-fold when heat treatment was applied for 24 hours under dry conditions. Additionally, the probiotic retained 60% viability after five months storage at room temperature in a nutritional bar with a moisture level of 0.35 aw. Subsequent tests conducted on the encapsulated probiotic in a recombined cheese application showed processing resistance 2,500 times superior to that of the control.