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:
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:
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:
- 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 firstname.lastname@example.org
Matthieu Frégault, Fromagex
Source : CHR Hansen