Consumer interest driving gut health innovation

Funviralpark 2 years ago 0 3

CHICAGO — Consumer interest in digestive health has shifted as a byproduct of the COVID-19 pandemic. Science shows that abundant and thriving good gut bacteria promote a healthy immune system by keeping food-borne pathogens and viruses at bay. Formulated foods continue to be a trend in new product development.

“Global events over the past few years have led consumers to become more acutely aware of their health and wellness and actively seek out foods and beverages that may help support their holistic wellness goals. I came to look to Microbiome Solutions, ADM, Chicago: “Consumers are connecting the dots between gut health and overall health and wellness. There is increasing interest in solutions that support the gut microbiota, such as postbiotics.”

Trillions of bacteria naturally reside in the digestive system. This microbial community (microbiome) has distinct physicochemical properties that help regulate various bodily functions. Healthy gut bacteria are often supplemented by consuming probiotics, live microbes, most often lactobacilli, which when taken in the right amounts can help create a more balanced microbiome. increase.

Probiotics are identified at three levels: genus, species and strain. Hansen Inc., Milwaukee, Wisconsin. Studies have shown that health benefits vary by strain. This means that neither all his Bifidobacteria (genus) nor all his Bifidobacteria animalis (species) are probiotics. Certain strains with clear identities and backed by clinical documentation are true probiotics.

Chr. Hansen offers a wide range of probiotics. Lactobacillus rhamnosus LGG has proven benefits for all ages and in many areas of health including gastrointestinal, immune and oral health. Bifidobacterium BB-12 has been associated with immune system and digestive system support in children and adults. Additionally, the company offers probiotics specific to plant-based dairy products, including culture systems that contain both starter cultures and probiotics.

Earlier this year, Chr. Hansen released the results of a global survey conducted in 16 countries to assess consumer perceptions of probiotics and their potential benefits. According to Henrickson, the data was collected in his 2021 year, and the results reflect an interest in learning more about probiotics among consumers around the world, showing new trends in market trends. The chapter presents a valuable opportunity for the global food industry players. In total, 16,000 people took part in the survey.

Seventy-five percent of the surveyed population reported being very or somewhat familiar with probiotics, and 48% of respondents took probiotics in supplements or other foods on a daily or near-daily basis. Despite widespread perceptions, there are many misconceptions about probiotics. For example, 47% of consumers either agree or disagree with the false statement that all dairy yogurts contain probiotics. , somewhat agreed, but while most yogurts actually contain live bacteria, not all of them contain probiotic bacteria.

Findings suggest that probiotic consumption is driven by interest in their functional benefits, with 50% of respondents familiar with or very well familiar with the term gut microbiota. I know. Consumers are most interested in information about health benefits and information that helps them identify which probiotic strains to choose.

“Our findings highlight the importance of consumer education and encourage continued efforts to work with industry to provide this education,” said Food Culture and Enzyme Commercial Development. said Lars Bredmose, Senior Director of

The field of probiotics research is active. As consumer awareness and interest grows, suppliers look to his solutions for new microbiome support for the active nutrition sector.

“We continue to identify microbial strains that support consumer goals and help brands easily transform these solutions into convenient products such as portable dairy- and plant-based beverages and yogurt.” We’re helping it to be built into,” said DuBow.

This effort includes the company’s Bifidobacterium animalis subspecies. The lactis strain CECT8145 (BPL1) was introduced in early 2020 and targets metabolic health. Most recently, ADM he introduced Bifidobacterium longum subsp. longum CECT7347 (ES1) is supported by early clinical studies on markers associated with gut health.

“Human and in vitro studies have shown that ES1 may have a positive effect on intestinal barrier integrity,” said DuBow. “Additionally, emerging preliminary evidence suggests that ES1 may help support gastrointestinal health in individuals with gluten sensitivity, along with potential support for digestion and overall bowel function. As a lactic acid strain, ES1 can be incorporated into dairy and plant-based dairy alternatives such as yogurt and frozen treats.”

Promotes microbiota activity

Prebiotics are fuel for probiotics to multiply and have a positive effect on the body. Prebiotics are often equated with dietary fiber, but only a subset of dietary fiber are considered prebiotics. Additionally, according to the International Probiotics and Prebiotics Science Association (ISAPP) broad scientific definition, prebiotics need not be in the form of dietary fiber.

“There are very few fermentable fibers, so-called prebiotics, that specifically nourish the beneficial bacteria naturally present in the intestinal tract and ensure optimal growth.” It includes the natural production of healthy metabolites that nourish the gut.”

A systematic literature review by meta-analysis published in July 2022 in Critical Reviews in Food Science and Nutrition found that intake of chicory root fiber (starting at 3 grams per day) significantly affected the gut microbiota in all age groups. was shown to promote significant growth of bifidobacteria and improve the gut. function parameters. The first study of its kind, based on a randomized controlled trial, investigated the effects of inulin-type fructans from chicory root on the abundance of bifidobacteria in the gut microbiota and health-related outcomes.

Beneo recently expanded its prebiotic chicory root fiber portfolio with organic options. Grown and harvested by certified organic farmers in Belgium and benefits from USDA organic equivalence.

“These natural prebiotic fibers work just like non-organic varieties to improve taste and texture,” said Product Manager, Functional Fibers and Carbohydrates, Beneo North America, Parsippany, NJ. says Kyle Krause. “It also allows fat and sugar reduction while adding health benefits to products across major applications including dairy and dairy alternatives. The fiber is highly soluble and can be easily incorporated into a variety of dairy and dairy alternatives.”

For example, in almond milk, chicory root fibers provide a creamy mouthfeel and may help sweeten and reduce off-flavours, says Krauss.

Welcome postbiotics

Postbiotics are a new category of functional ingredients. They eliminate the need to add probiotics by being healthy metabolites produced by the microbiome, compounds with real health benefits. It includes peptides, organic acids, fatty acids, etc.

ISAPP published a consensus definition for postbiotics at the end of 2020. The definition – the preparation of ingredients that confer health benefits to inanimate microorganisms and/or hosts – is designed to disambiguate the relatively new term.

This essentially means that postbiotics are microbial cells or cell components that have been intentionally inactivated, with or without their metabolites, conferring health benefits, says the University of Cork. Colin Hill, professor of microbiology at University College Cork, said.

Similar to the definitions of probiotics and prebiotics, the ISAPP consensus on postbiotics requires that use of the term be associated with health benefits. This definition includes the word “prepared”. This is because inactivation processes and matrices may be involved in the functioning of the microbial biomass that constitutes postbiotics. The term “inanimate” was used specifically in the definition rather than more general terms such as inactive or inactive, which might imply no effect.

Cargill of Minneapolis offers postbiotic ingredients that were identified many years ago. Only when the term was defined by ISAPP was it identified as postbiotic.

“Cargill’s postbiotics are unique ingredients inspired by real health discovery stories,” said Jenna Nelson, Channel Lead for Functional Foods and Beverages. “Factory workers at our founding company’s animal feed manufacturing facility took fewer sick days than their office-commuting colleagues. The company embarked on years of clinical research to show the safety and efficacy of this postbiotic in people. .”

Backed by 8 clinical studies, postbiotics have been shown to support immune and digestive health. It is inanimate and pH and heat stable. Ingredients are listed as “dry yeast fermented product”.

“It offers the health benefits consumers demand, along with the formulating flexibility brands demand,” said Nelson. “It is suitable for a variety of applications, including both dairy and plant-based dairy replacement applications.”

ADM offers a postbiotic version of BPL1. This ingredient has undergone a heat treatment process and contains non-viable microorganisms, allowing it to withstand harsh formulation environments.

“This includes not only pasteurization of dairy products, but also high pressure and heat for plant-based dairy products,” says DuBow. “Because of the strain’s inherent robustness and the need for formulators to adapt it to live colony-forming units, his heat-treated BPL1 will provide dairy and alternative dairy manufacturers with support for consumer health demands. It provides an easy-to-integrate solution that helps

Postbiotics are still new to the world of food and beverages, Nelson said, but given the science-backed benefits the ingredients offer, Cargill expects demand for products containing postbiotics to continue to gain momentum. I think.

“There is room for all of us to succeed within the biotics family,” she said.

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