Overcoming application challenges of probiotics

NOT all probiotics are created equal, and even different strains of the same species will be different from each other. These strains (often a combination of letters or numbers) could have beneficial effects or none at all. The names of probiotics sound complicated, but they are important to connecting the specific probiotic strain to the strain's published scientific literature, says the International Scientific Association for Probiotics and Prebiotics (ISAPP). The organisation disseminates information on high-quality, multidisciplinary, scientific investigations in the fields of probiotics and prebiotics.

Trademarked or registered names for probiotics are not assurances of product quality. "Often, product manufacturers will create a consumer-friendly, trademarked or registered trademark name for the strain in their product. It is just an 'alias' for the probiotic strain. These names are not scientific names and they do not reflect product quality," the ISAPP says in its guidelines. According to ISAPP guidelines, a probiotic must be:
?Alive when administered
?Backed by controlled evaluation to document health benefits in the target host
?Specified by genus, species and strain
?Safe for the intended use.

To these minimum criteria, the World Gastroenterology Organisation (WGO) adds that the probiotic must be: 'Delivered in adequate dose through the end of shelflife (with minimal variability from one batch to another'. The organisation, which focuses on the improvement of standards in gastroenterology training and education, also qualifies that research on specific probiotic strains cannot be applied to any product marketed as a probiotic.

Promising if challenging market
Most probiotics available in the market are unstable at room temperature and require a specific pH to remain viable. Application scientists in companies that provide probiotic cultures screen and identify new strains that can withstand high and low temperatures and be used in high pressure applications. These processes require considerable time and resources, and involve rigorous and different approval methods for the registration of probiotic cultures fortified food, notes market analyst Frost & Sullivan.

Frost & Sullivan estimates probiotic cultures revenue to reach $522.8 million in 2018 from $310.0 million in 2011. Awareness campaigns about the benefits of consuming probiotics are vital. Once these improved cultures are developed and approved, manufacturers must roll out smart marketing strategies along with validated health claims supported by appropriate clinical trials, the analyst said. A separate research report, 'Probiotics Market,' from Markets and Markets estimates the global probiotics market to be worth $32.6 billion by 2014 and to record a CAGR of 12.6%. Manufacturers can make the most of this anticipated rise in demand by developing strategic relationships with companies that have a track record of isolating specific strains for which there is evidence from at least one well-designed and properly administered clinical trial that oral administration is effective and beneficial for a healthy or therapeutic outcome.

Probiotic juices
Despite strong consumer interest worldwide in functional juices with probiotic benefits, without the right technology it's difficult to assure high quality and live probiotics. Valio R&D has developed technology that enables the incorporation of Lactobacillus rhamnosus LGG? into a wide variety of juices. The world's most researched probiotic bacteria has been used since 1990 by the Finnish company and Valio licensees in yoghurts and drinking yoghurts, including Al Ain for its laban drink in the United Arab Emirates. Valio is also a pioneer in the use of probiotic bacteria in fruit-based products, and first introduced Gefilus juice drinks in Finland in 1997.

According to Valio, the process of addBest Seller