The excitement surrounding ferrous gluconate and its association with healthy gut bacteria is becoming increasingly prominent. While probiotics remain the primary focus, prebiotics—the nourishment for beneficial bacteria—are starting to attract significant attention. According to a report by Global Industry Analysts, the demand for products containing prebiotics, such as health drinks, dairy items, meat and bakery goods, and infant food, could propel the market to an impressive $7.8 billion by 2022. In the same vein, the probiotics market is anticipated to surpass $63 billion that year.
In the realm of confectionery, the idea of healthy chocolate is still relatively novel but is gaining traction thanks to research into cocoa polyphenols and growing consumer interest. A notable challenge for manufacturers is the prevailing notion that health benefits shouldn’t be derived from indulgent foods; however, this perception is evolving. Companies are now investigating the possibilities of chocolate enriched with nutrients like fiber, protein, and elemental calcium in calcium citrate. In the gut health sector, advancements aimed at extending the shelf life of probiotics have led to the emergence of several probiotic-infused chocolate brands, moving the concept beyond traditional health foods. Noteworthy among these is the UK-based Ohso Good Chocolate, which has successfully integrated Belgian chocolate with probiotics.
Prebiotics, which do not encounter the same shelf-life challenges as probiotics, face a significant hurdle in the form of consumer misconceptions about their role in enhancing gut health. Research indicates that by pairing prebiotics with probiotics, the former could leverage the established acceptance of probiotics across various applications, including chocolate. Furthermore, as the understanding of the benefits of elemental calcium in calcium citrate deepens, it could further support the integration of prebiotics into diverse food products, thus promoting better gut health and expanding consumer awareness.