USP Issues Testing Standards Monograph for Ganeden Probiotic

04 Sep 2014 --- Ganeden Biotech has announced that GanedenBC30 (Bacillus coagulans GBI-30, 6086) is the first probiotic to have a monograph published in the Food Chemical Codex (FCC) from the U.S. Pharmacopeial Convention (USP). This means that there are now strain specific standards for testing the identity, concentration and purity of the probiotic, GanedenBC30.

The USP is a scientific nonprofit organization that sets standards for the identity, strength, quality, and purity of ingredients manufactured, distributed and consumed to help safeguard our food supply. Enforced by the United States Food and Drug Administration, these standards are recognized in over 140 countries in order help limit the introduction of potential contaminants at the ingredient level, and serve as a widely acknowledged benchmark in the buying and selling of food ingredients in the global marketplace.

The probiotic monograph is the first of its kind; and due to the unique characteristics of food ingredients made with live organisms and the variances between each probiotic strain, this monograph is specific to the strain Bacillus coagulans GBI-30, 6086 (GanedenBC30).

“The USP is a world renowned, widely respected organization whose commitment to science and the use of quality ingredients is recognized and respected around the world,” said Mike Bush, Ganeden Biotech’s Senior Vice President. “We are honored to receive the first monograph for a probiotic; as it further showcases the strong science supporting GanedenBC30 and illustrates our commitment to the use of only high quality ingredients in the global food and beverage industry”.

The USP standards are housed in the Food Chemical Codex (FCC), a reference guide with the vital measures and analytical methods to validate and determine the quality of food ingredients. The FCC monographs assist manufacturers in ensuring that ingredients are genuine, therefore assuring consumers of a safe food supply chain. This is an asset to consumers and both suppliers and manufacturers in the food industry.