World’s First Non-Fermented, Multi-Strain Probiotic Milk Created in Australia

The innovative technology uses only safe food ingredients including alginate, commonly used in many foods such as ice cream. Alginate is derived from seaweed and is sustainably harvested. Professor Bhandari’s research team has already developed prototype probiotic and omega-3 milk and juice products without affecting the products’ taste and smell.

Jan 16 2012 --- Brisbane-based food technology start-up, Progel Pty Ltd, is set to milk a share of the crowded dairy and juice markets with the world’s first non-fermented, multi-strain probiotic drink products.

Progel is a Brisbane-based start-up initially formed by UniQuest Pty Limited, with investment from UniSeed and Brisbane Angels, to commercialise an encapsulation technology developed Professor Bhesh Bhandari at The University of Queensland‘s (UQ) School of Agriculture and Food Sciences.

A $250,000 Commercialisation Australia grant will be used to commercialise the innovation. The Progel technology will also enable the creation of omega-3 milk and juice with up to four times the omega-3 of existing omega-3 milks, but without the fishy smell and taste.

The innovative technology uses only safe food ingredients including alginate, commonly used in many foods such as ice cream. Alginate is derived from seaweed and is sustainably harvested. Professor Bhandari’s research team has already developed prototype probiotic and omega-3 milk and juice products without affecting the products’ taste and smell.

Progel will partner with Australian and international food and ingredient manufacturers to evaluate the commercial viability of Progel’s encapsulation technology, and co-develop new products with levels of probiotics and omega-3 not currently available in milk and juice products.

“Omega-3 and probiotics have been selected to test the technology as they have widely accepted health benefits and broad consumer awareness, but are only available in a small number of foods or as supplements,” explained Professor Bhandari.

“Adding probiotics to manufactured dairy and juice products can improve digestion and general gut health, and boost the immune system. However, such products are not currently possible, as milk and juice products with probiotics go sour within days.

“And even though existing food products fortified with fish-based omega-3 oils only have small amounts added, a residual smell and taste is common.

“The key advantage of Progel ingredients is that they don’t affect the quality, texture, taste or smell of the product, and products containing Progel encapsulated actives may provide sufficient levels of active nutrients to provide a beneficial source of probiotics and omega-3 to consumers,” Professor Bhandari said.

“Probiotic and omega-3 juice products made possible by the Progel technology also include calcium, so they would offer many of the health benefits of calcium, probiotics and omega-3 to consumers who do not regularly consume milk and yoghurt or oily fish.”

The global food encapsulation technology market, driven by health food and children’s food markets which include dairy and juice products, has been estimated to reach US$22.7 billion by 2014, at a compound annual growth rate of more than seven percent.

Progel’s CEO, Cameron Turner, believes the company’s new products will help industry partners establish a unique point of difference, offering consumers truly innovative functional products with significant health benefits and primary producers an opportunity to regain market share and profitability for their brands.

“Health-conscious Australian consumers have shown they value products made for their particular needs and tastes, which is why the market has become so competitive,” Mr Turner said. “Innovative products represent a new opportunity for price premiums and Progel’s products will help improve the bottom line for future-focused milk and juice companies, as well as their associated dairy farmers and fruit growers. “If it’s successful here, Progel will join a long list of Australian food innovations exported to manufacturers around the world.”

While Progel’s focus is currently on the functional foods market, the technology’s underlying research has opened a window of opportunity to expand the application of encapsulated probiotics and omega-3 oil in a wider range of products, such as pharmaceutical formulations, cosmetics, neutraceuticals, agricultural and aquacultural supplies.

Progel is a low-cost, bulk micro-gel encapsulation method. It can be applied to a number of encapsulation systems which are based on fast cross-linking reactions of polymers. The research has demonstrated that different classes of actives can be microencapsulated with this technology, including living cells, large and small molecules and oils. The encapsulation process protects the active in a simulated acidified stomach environment, and releases the active in a simulated intestinal environment. Progel particles are undetectable to humans, yet protect a range of ingredients and pharmaceutical products from the acidic stomach environment. The particles may be used for oral, pulmonal, ocular, or topical delivery. Applications include functional foods, pharmaceutical formulations, cosmetics, agriculture, and aquaculture. The technology is particularly suited for the protection of actives in aqueous environments.