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Is Formulating With Probiotics Complicated?

four bottles of Kombucha

Beyond the myth that probiotics need refrigeration, formulation concerns have caused manufacturers to take pause when looking to create a probiotic food or beverage because of efficacy and probiotic survivability.

In this new age of nutrition, when consumers are looking for the health benefits of probiotics, finding a strain that not only provides clinically supported benefits but is easy to formulate into everyday products can be difficult. Oftentimes, developers have to deal with the technical challenges that are inherent to the more common probiotic strains (Lactobacillus and Bifidobacterium), like stability, the effects of secondary fermentation, and the need to make endless adjustments to product pH. And not so very long ago, product manufacturers needed 300 or 400 percent overages in order to ensure a sufficient amount was in the product after manufacturing and shipping.

Is Adding a Probiotic to a Food or Beverage Incredibly Complicated?

These challenges concern people across the business, from ingredient buyers to product developers, from marketing to management. Manufacturers that want to promote the benefits of probiotics in their foods or beverages must fortify those products with high-quality, survivable, science-backed probiotic strains. It is important to work with ingredient suppliers that provide well-researched strains, R&D support, and that perform product testing to help ensure that consumers are getting the probiotic benefits they are expecting. Our probiotic experts answer your most pressing questions.

Formulation Challenges Met With Spore-forming BC30™ Probiotic

BC30™ (Bacillus coagulans GBI-30, 6086) is an ingredient that is easy to formulate into almost any food or beverage. Supplied in its dormant form, it can be incorporated into any product that is baked, boiled, frozen or squeezed. Unlike many traditional strains of probiotics, BC30 is stable throughout storage, manufacturing, processing, transportation and preparation of foods and beverages. And because it is a spore-former, it will not grow until the right environment is presented, including proper temperature and moisture—in fact, its ideal environment is the intestine.

 

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