Probiotics for juice and other uncommon applications to be introduced by AB-Biotics at FIE 2022

22 Nov 2022 --- Kaneka’s probiotic and microbiome science affiliate AB-Biotics is debuting at Food Ingredients Europe (FIE) in Paris, France, this December. The company’s portfolio includes clinically documented and patented probiotic solutions used in various food and beverages, mainly in juices and less common foods. 

The company holds that its stable lyophilized live and inactivated bacteria (post-biotics) can provide a significant competitive advantage in better-for-you functional F&B as it does not alter the products original taste, production process or food matrix.

“With digestive health being a fairly consolidated market, experts are now focusing on other aspects of probiotic research involving complex mechanisms of action, with effects observed in distal organs such as the skin or the central nervous system,” an AB-Biotics spokesperson tells NutritionInsight.

“We also expect a boom in probiotics for skin care driven by consumer demand within the beauty industry. Our probiotic formulations have been tested throughout to respond to market needs. We have developed a comprehensive portfolio in nine therapeutic areas, including two distinct formulations for skin health.”

The company is focusing on developing probiotic solutions with specific health benefits.The company says there has been a spike in interest in fermented products and functional foods that include probiotics, creating opportunities for F&B manufacturers. 

Searching new solutions
The spokesperson says that besides generic probiotic solutions that focus on microbiota modulation, the company is now focused on developing probiotic solutions with multiple specific health benefits.

“Strains with outstanding phenotypic characteristics – the unique strains capable of performing specific functions that help address and treat specific health problems – are extremely rare.” 

The product development involves a screening process to identify a selection of strains available from the existing collection. The company argues that it could be beneficial in helping specific health areas, depending on the mechanisms of action that these bacteria could potentially develop in wild-type phenotypes. 

“We then selected the highest performing candidate strains and screened them in clinical trials,” the spokesperson details.

Probiotics for everyone?
Explaining that everyone can benefit from probiotics as long as they are clinically tested for a specific indication as well as safe and of high quality, the company also stresses that every consumer has different needs. 

Therefore, people should identify what indication could be the most appropriate for them and then find the right food that contains the right tested strain at the correct dose. 

For example, probiotics can significantly help those suffering from gastrointestinal issues without an apparent cause, such as emotional distress. Juices and other perhaps less common food products are attractive as matrices to include probiotics as they allow strain stability. 

“Other areas of research with probiotics involve skin health or immunity, with some strains evidence already boasting high quality. The key message for consumers is that not all probiotics work and that it is important to read the labels of probiotic products to identify those that have a real benefit,” the spokesperson underscores.

Innovating formats
The company details future projects under investigation are cereal or protein bars, chocolates and spreads. 

“Probiotics are live bacteria that need a very stable medium to grow to have a beneficial effect on the consumer. That is why it is crucial to carefully investigate several food matrices to find those that are adequate for the growth of specific strains.” 

The spokesperson explains that juices and other perhaps less common food products are attractive as matrices to include probiotics as they allow strain stability. 

“In addition, it is a way to bring probiotics to consumers through food that’s already part of everyday diets.”

By Beatrice Wihlander

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