F.A.Q. on probiotics

 

Here are a few facts to help you demystify the fast growing segment of dairy products with probiotics:
 

1. What are probiotics ?

 

They are live micro-organisms which, when administered in adequate amounts, confer a health benefit on the host. They are generally selected from a small number of genera and species:

 

  • Bifidobacterium
  • Lactobacillus
  • Streptococcus
  • Bacillus
     

They are most often consumed as part of a dairy product, like yoghurt.


 

2. How are they identified?

 

  • A true probiotic bacteria is defined and scientifically documented at the strain level
  • Probiotics are identified by three names:

For exemple:

genus








3. What is the minimal concentration to boast probiotic content in a product?

  • The product as to meet or exceed a probiotic count of 1.0E + 09 cfu/serving


4. Is there any clinical research out there?

  • Yes. CHR Hansen, a world leader in cheese cultures, has put out clinical documentation on:
    • BB-12®;
    • LA-5®;
    • L. casei 431®, after many years of research in lactic acid bacteria for the dairy industry.

 


5. What are the factors of success when selling dairy products with probiotics?

 

  • Health claims are assigned to the bacteria strain, e.g. BB-12®, based on relevant clinical documentation;
  • The wording of health claim on product should relate to probiotic strain, e.g. “Probiotic BB-12® which boosts the level of natural good bacteria in your body, and improves regularity”;
  • The right dosage should be available;
  • Health benefits must be communicated to the consumer

  

Interested in probiotics for any of your dairy products?   
 

Contact the Fromagex sales team at info@fromagex.com
 

Matthieu Frégault, Fromagex

Source : CHR Hansen