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Probiotic product introductions globally: 100 in 2002 rising to 1,800 in 2016

Consumers have associated probiotics with yogurt and other fermented dairy foods. This has evolved over the past decade as scientists have gained a better understanding of how the microorganisms survive, thrive and impart health benefits on a host. Researchers also continue to learn how prebiotics, which are fuel for probiotics, selectively influence probiotic activity in the gut.

Probiotics are inherently present in the gut. There are also two categories of probiotic ingredients. There are the traditional heat-labile live and active forms and the spore formers, which are in a dormant state during food processing. This allows them to survive exposure to high temperatures.

READ THE FULL ARTICLE AT:  https://www.foodbusinessnews.net/articles/news_home/Business_News/2017/11/Pre-_and_probiotics__The_next.aspx?ID=%7BF4DEBA40-4CCB-4607-BAC5-0913C0EA991A%7D&cck=1

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