Probiotics in Dairy
Americans are drinking a whopping 36% less milk than in 1970 which shows that dairy is poised for reinvigoration. Mintel research predicts that dairy milk sales alone will drop 11% through 2020. With the increase in grab-and-go dairy drinks and the growth in soy milk, clearly a new twist on this old standby will get consumers’ attention.
One healthy twist 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 BC30™
BC30™ is a probiotic that can withstand the extreme manufacturing processes necessary for dairy – a real game changer for the category! How can a probiotic survive manufacturing? BC30’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 BC30 to your dairy product formulation allows you to say that it supports digestive and immune health.
- Grab-and-go immune-supporting dairy drink
- Functional cheese
- Frozen yogurt with probiotics
- Digestive-supporting soy milk
- Most any dairy application
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