Science leads the breakthrough, probiotic field of new trend inventory: new functions, new technologies, new concepts

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the probiotic product more than $
40 billion
business opportunities?
 ”Since
21st
, the pace of human exploration of probiotics has accelerated significantly. Global consumer awareness and acceptance of probiotics is reaching an unprecedented level. Sales figures for probiotic-containing products have also soared. Probiotics' magnificent business map is attracting the attention of the global food industry!A new
by Market Research Future predicts that
the global probiotics market will grow at a compound annual rate of
8.48%

between
and
2025, and is expected to reach US$
326
billion, most of which (US$
1.75 billion
) will be spent on functional foods and beverages. By

2019, the total market size of all probiotic-related industries worldwide had exceeded US$
40 billion
million.in the development of probiotic industry, scientific research undoubtedly plays an important supporting role. Whether it's improving mood, promoting intellectual development, or strengthening bone density and improving cholesterol metabolism, every new discovery can spark a business boom and become a new dynamic for growth in the food industry.today,
Foodaily
brings together insights into what new developments in probiotics have taken place in recent years, and how these developments will expand the commercial space for probiotics."01probiotic effect, not only in the intestines fermented dairy products, compu tea, kimchi
...
Packaging claims and advertisements for a wide range of probiotic-containing foods have allowed consumers to bind them to intestinal health. But as knowledge of probiotics has deepened, researchers have found that the benefits go far beyond the gut.image source:
drianstern.comof the brain and intestine axis, which originated in the early 2000s, is a classic example of breaking through intrinsic cognition. Studies have shown that intestinal bacteria involve metabolites in the regulation of the nervous system, and that supplementing probiotics will help improve brain functions such as cognition and memory.meta-analysis showed that probiotics showed good results in improving sleep, relieving
/
stress and regulating emotional state. A review of research published in
General Psychiatry
suggests that the use of probiotics and non-probiotic foods and supplements to regulate microorganisms in the gut can help ease anxiety.
a double-blind comfort control study of

38,
healthy volunteers conducted in March
,
, 2019 also showed that probiotic intake had a positive effect on depressive mood and sleep quality.addition, probiotics have potential benefits for inflammatory response, heart health, motor function and immune system. In a clinical trial,
DeerlandProbiotics and Enzymes
's Bacillus
DE111
supplement helps tissue recovery, reduces the likelihood of injury and reduces body fat, and significantly reduces tumor necrosis factor
α TNF-a
; DuPont's
HOWARU Protect Prenatal plus
supports maternal and child health during pregnancy and the post-partum period, not only promoting vaginal health for pregnant women, but also supporting healthy blood sugar levels and maternal and child immune function;
ROELMI HPC
developed the patented strain
synballance
series of lactic acid genus and Bifidobacteria genus, which covers a wide range of targeted health areas such as skin inflammation, cognitive function, genitourinary support, pregnancy, heart metabolic health, and exercise and energy support.results directly stimulate the greater vitality of the probiotic market. According to a survey by
Euromonitor International
), more and more consumers are using probiotic products to support memory (
24%
respondents), beauty
/
skin health (
24%
), energy (
22%
) and mood
/
relaxation (
21%
).02new technologies make probiotic potential perfectly realizedresearchers are constantly tapping into the potential of probiotics, and manufacturers are improving technology and processes to bring these potentials to life for the real benefit of people. spore probiotics in recent years, a major advance in the probiotic market has been the discovery of probiotics that can form spores. Spores are formed through the


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reaction under extreme conditions, which can help the species improve resistance and make it more resistant to extreme conditions such as
pH
, heat, cold and pressure than common probiotics. The application of these spores can improve the survival rate of bacteria in different production processes and the planting rate in the gastrointestinal stomach, making them more suitable for adding to daily foods and beverages to enhance function. Image Source:
Google This achievement completely changed the face of probiotic products, breaking the traditional market
"
only yogurt will contain probiotic
"
thinking, opening up more possibilities. Spore-type probiotics can now be added to almost any product, including tea, coffee, oatmeal, muffins, pizza, chips and even peanut butter. is well known that Bacillus coagulation
GanedenBC30
is the most successful commercial product for spore-type probiotics. Its unique extremely strong tolerance makes it suitable for heat, cold, freezing and other storage and consumption, cooking conditions, covering more than
900
kinds of food and beverage.

2016,
Ganeden
conducted a study that showed that
BC30
, taken with casein, was more effective in reducing muscle damage after exercise than using casein alone. In fact,
BC30
also promotes the digestion and absorption of plant proteins in the digestive tract, reduces excess undigested proteins in the colon, and promotes environmental health in the colon.
BC30
is the only confirmed type of coagulation spores that has an effect on protein digestion. Gene engineering probiotics Although the debate over genetically modified foods will continue for a long time, there is no doubt that there is already an industry consensus on probiotics that achieve special properties through genetic means, thereby continuously expanding probiotic applications and ultimately promoting functional food innovation. photo source:
forbes
, U.S. genetic engineering company
ZBiotics
launched the first commercially commercialized genetically engineered probiotics
Zbiotics
. Products using the patented strain of Bacillus
ZB183
, the use of iso-recombination technology, the human liver to promote the decomposition of acetaldehyde
DNA
fragments, in their own
DNA
replication and expression. Adding this probiotic to a regular drink turns it into an anti-hangover drink. Compared with the same type of beverages on the market that add plant extracts to obtain anti-hangover function, probiotic anti-hangover drinks can achieve multiple effects such as optimizing intestinal micro-ecology, promoting digestion and immune enhancement, and have obviously better market prospects. photo source:
foodnavigator genetic engineering with probiotics to achieve previously unimaginable physiological claims, for


"
to give another more intuitive meaning. Belgian company
Actobio Therapeutics
genetically expresses
2,
drug ingredients in a cheese-producing bacterium that stimulates regulatory
T
cells to guide the immune system to stop attacking insulin-producing cells. Oral preparations made using this principle can prevent patients with type
1
from using insulin for a limited period of time or delay the need for insulin after diagnosis. imagine if cheese or other fermented dairy products made with this bacteria could be a delicious pill in the daily lives of diabetics. photo Source:
twitter03 number
vs
stability, who's more important? may
,

, 2019, the
14th
International Symposium on Probiotics and Health published the Probiotic Science Consensus (
2019
), which presents
3,
core features of probiotics:
(1)
sufficient quantities;
(2)
in the
and (3)
health benefits. This description conveys
2,
messages:
1
, quantity is indeed an important reference indicator for the
effective
ness of probiotics; The status of living bacteria also needs attention. capsule may contain up to
200
of
CFU
probiotics. However, no studies have
high
CFU is more beneficial to health, and what really matters is survivability, stability and adaptability. photo source:
many strains are fragile and extremely sensitive to processing conditions and can only be used in refrigerated dairy products. Spore strains' ability to form protective shells allows them to withstand more demanding processes such as powder mixing, short-term sterilization at high temperatures, high pressure, pasteurization, boiling and freezing. One of the few formulation challenges for spore strains is shelf-stable liquid beverages, which now have solutions such as cap dispensers and straw technology. and Bifidobacteria are traditional strains of fermented dairy products. The balance between effective dosage, shelf life and cost-effectiveness depends on the strain type,
pH
value, fermentation temperature (which affects probiotic growth), storage temperature, packaging type (oxygen transfer), processing steps (heat treatment and homogenization), and interactions with other ingredients (fruits, grains and sweeteners) that adversely affect the viability of probiotics. Dr.
Shrilakshmi Desiraju
, founder and CEO of Triphase Pharmaceuticals PVT
, believes that maintaining the vitality of the freeze-dried strain is challenging, but can be overcome by using the temperature-stable
TSP
strain. The company's
TSP
strains can be rationed at the appropriate process during processing to maintain low moisture activity and provide a shelf life of
18
months at room temperature. Due to the complexity of the food substation, the shelf life of non-milk-based foods containing probiotics is significantly shorter than that of dietary supplements due to the effects of small molecular components such as
pH
, acids and anthocyanins. Combining techniques such as refrigeration and
pH
balance helps maintain the metabolic activity of strains and avoids the metabolism of liquids such as fruit juices, fermented cultures (such as Kemp tea) or plant-based yogurt. to protect probiotics in separate spaces such as caps or straws in shelf-stable beverages, helping to protect probiotics and release appropriate doses before consumption. Photo Source:
google Moisture activity plays a key role in controlling probiotic stability and survivability in solid food forms such as breakfast cereals, fries, chocolate, candy, cookies, snacks, peanut butter, and Granola cereal bars. In general, to meet the shelf life of
12
months at
25 degrees C
, moisture activity should be less than
0.25
.