Probiotics have become one of the most sought-after functional ingredients incorporated into food and beverage products today. Various strains of beneficial bacteria have been proven to enhance digestive health, strengthen the immune system, and improve organ function, leading to a continuous expansion of the probiotics market. According to BCC Research, the global probiotics market is expected to reach $50 billion by 2020. For years, different probiotics have been integrated into a wide range of food and drinks, providing additional advantages to consumers without altering taste or texture. One notable strain, GanedenBC30, has emerged as a leading functional ingredient. This spore-forming bacterium, developed in 1997, is resilient and can maintain its efficacy in numerous food and beverage products. It is found in a diverse array of products, including baking mixes and protein powders.
Recently, Food Dive visited Ganeden’s headquarters in Mayfield Heights, Ohio, where President and CEO Michael Bush, who also serves as the president of the International Probiotics Association, shared insights on the science, strategy, and future of probiotics and GanedenBC30. The following is a lightly edited transcript of the conversation.
Food Dive: How has the probiotics business evolved in recent years?
Bush: It’s been incredibly busy. We’ve seen a significant increase in launches, with over 200 SKUs entering the market this year alone. Ganeden as a company has been doubling in size every few years, especially in terms of SKU counts. It’s exciting to see our products in over 800 items across more than 60 countries, with many new launches sticking and resonating well with consumers. It’s a joy to walk through grocery stores and see BC30 logos in almost every aisle, a stark contrast to years ago when we would only find one product on the shelf. The industry continues to grow at over eight percent annually, with no signs of slowing down.
Food Dive: When did the perception of probiotics start to shift?
Bush: I would say 2011 and 2012 marked a significant turning point. Consumers began to recognize and embrace non-yogurt and non-supplement options for probiotics, leading to the emergence of a new category worth between $1 billion and $2 billion. This trend continues to resonate with consumers.
Food Dive: GanedenBC30 has clearly played a pivotal role in this shift.
Bush: Absolutely. We essentially created this market space. We were pioneers in introducing probiotics into baking mixes, probiotic waters, juices, and protein powders. The founder discovered this family of bacteria through selective isolation techniques, identifying strains that could thrive at various temperatures and have beneficial metabolic properties. BC30 was specifically selected for its ability to grow below human body temperature and demonstrate the stability necessary for efficacy, along with immune and digestive benefits for consumers.
Food Dive: What catalyzed the rapid adoption of probiotics in food products?
Bush: Our decision to concentrate on this sector in 2006 was crucial. We undertook extensive regulatory work to achieve FDA GRAS (generally recognized as safe) status, and once we began publishing our studies in 2009, we amassed 27 published, peer-reviewed studies. The process takes time, and we are continually conducting clinical research to explore new claims and benefits for consumers.
Food Dive: What are some of the functional advantages of probiotics like GanedenBC30?
Bush: The benefits are strain-dependent. We can support claims related to probiotics and immune support at a dosage of 500 million CFU (colony-forming units) per day. At one billion CFU per day, we can also support digestive health and protein utilization claims. As a spore form, BC30 is more resilient against gastric acidity and shelf life challenges compared to vegetative cells.
Food Dive: Are there any recent findings regarding BC30’s efficacy?
Bush: Yes, new research is always emerging. Our latest study involves a new ingredient called Staimune, derived from inactivated BC30 cells. We recently received clinical data, which is pending publication, revealing exciting possibilities beyond our previous findings.
Food Dive: What does it take to develop an effective functional probiotic strain?
Bush: It requires extensive screening and safety evaluations. Probiotic strains are stored in repositories like the American Type Culture Collection (ATCC), where we identify safe, characterized strains. Initial genetic screenings help assess safety, after which we determine claims to support through clinical trials.
Food Dive: What unique challenges do probiotics face?
Bush: The primary challenges revolve around formulation. Incorporating traditional lactobacillus strains into food products requires careful consideration to ensure viability throughout shelf life and consumption. BC30 has alleviated many of these formulation hurdles, but we still encounter challenges with specific products.
Food Dive: How do you collaborate with manufacturers wishing to use BC30?
Bush: The collaboration depends on the company’s structure. Typically, we provide samples for their R&D to formulate and then test the viability of the probiotics in their products. We analyze survival rates and offer guidance on improving viability or optimizing formulation costs.
Food Dive: What are some surprising applications of probiotics today?
Bush: The beverage industry has embraced probiotics in innovative ways, such as in microwave muffins, trail mixes, and kale chips. We focus on promoting healthier products rather than indulging in less nutritious options.
Food Dive: Are you working on products tailored for specific demographics?
Bush: Yes, we have products aimed at various groups, including children, athletes, seniors, and those with food allergies. Companies often seek our expertise to develop products targeting specific populations.
Food Dive: What does the future hold for the probiotic market?
Bush: We foresee a trend toward condition-specific probiotics, such as those targeting heart or kidney health. As we continue to understand the microbiome, we may discover more links between gut health and various health outcomes, possibly even mood or stress management.
Food Dive: Are there specific strains for heart and kidney health?
Bush: Yes, there are strains with specific benefits for these conditions. However, most strains do not possess the same resilience as BC30, which is a significant advantage in food applications.
Food Dive: Will probiotics remain a prevalent trend?
Bush: We believe so. The International Probiotics Association has noted over 1,500 studies published in recent years on probiotics, many demonstrating positive outcomes. The significant investment in research and clinical trials indicates ongoing growth in the market.
Food Dive: What advancements do you anticipate for the future of probiotics?
Bush: I believe we will see more information about microbiome management and personalized nutrition arising from current research. As we learn how diet influences microbiome composition, we can expect the next evolution in probiotics to be driven by strain-specific data.
Incorporating probiotics into various products can enhance health benefits, and as consumers seek innovative ways to improve their well-being, the demand for effective strains like BC30 will likely continue to rise. Can you crush calcium citrate for better absorption? Understanding how to optimize formulations and enhance the delivery of nutrients will be key to advancing this field.