Add a Pinch of Healthy

The functional food and beverages market 

Consumer awareness and demand for healthier ingredients, especially for probiotics in foodstuffs is increasing as they are looking to improve their overall wellbeing, and functional non-dairy food and beverage with specific probiotics for their proven health benefits has been growing as a category around the world. 

The challenges of formulating with probiotics 

Probiotics efficacy is contingent to their capacity to survive the many stressors. From the plant to the consumer’s gut, probiotics deal with many stresses, such as the production conditions, like temperature, pressure, extrusion, the storage conditions and the digestion process which include gastric acidity and bile. We have the specific know-how to formulate probiotics in food matrices or in beverages and we have developed a range of protective technologies to ensure optimal probiotics survival in food matrices, and efficacy up to their site of action.

Protective technologies for probiotics optimal survival and efficacy 

Probiocap® technology is a microencapsulation technology that protects probiotic strains from physical stresses such as compression and thermal shocks, and from chemical stress such as gastric acidity, offering great opportunities for food applications.

Probiocap® technology can be applied to the following strains, which have been studied alone or in combination for different health applications: 

Bacillus: spore-forming probiotics, intrinsically resistant strains 

While in unfavorable conditions, Bacillus probiotics have the ability to undergo a specific process called sporulation, which leads to the formation of an endospore. When the environment becomes more favorable, the endospore can reactivate itself into a vegetative state. Due to the protective endospore, spore-forming probiotics are naturally capable of surviving extreme temperatures, extreme pH and acid, high pressure, digestive conditions and long-term storage.