Probiotics in Confection
Everybody loves candy. Whether you’re a kid and you eat it with abandon or a health conscious adult who monitors intake—it’s pretty darn likable stuff. Experts agree that better-for-you candy is a trend that’s becoming the norm. But when it comes to consumer demand, shoppers want their candy but they want a healthier version that comes with clear benefits. According to Allied Market Research, the global confectionery market is projected to reach $232 billion by 2022, a 26% increase from 2015 sales.
One healthy strategy would be to add probiotics to your products. The global market of probiotic ingredients, supplements, and foods is expected to reach $64 billion by 2023, according to Global Market Insights Inc. And as the market and education on probiotics increases, consumer awareness continues to grow; currently about 76% of consumers know what probiotics are and associate them with a health benefit. The most attractive opportunities and rampant growth areas of this burgeoning market lie in the food and beverage products sector. Now, innovations in temperature-stable strains mean that probiotics are no longer relegated to the dairy case and supplements aisle.
Go With GanedenBC30
GanedenBC30 is a probiotic that can withstand the extreme manufacturing processes necessary for confection products – a real game changer for the category! How can a probiotic survive in candy? GanedenBC30’s unique structure safeguards the cell’s genetic material from the extreme temperature and pressures involved in the manufacturing process, along with the challenges it’s exposed to during digestive transit. It is a Gram-positive spore-forming bacterium that, once germinated, produces L+ lactic acid, which supports good bacteria in the gut while displacing the harmful bacteria. Simply adding appropriate levels of GanedenBC30 to your confection allows you to say that it supports digestive and immune health.
- Chocolate Bar
- Jelly Beans
- Functional Fruit Snack
- Most any confection application
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