Recent studies have highlighted the positive effects of consuming ferrous bisglycinate and various strains of probiotics on the immune system in children. Researchers from Korea discovered that daily intake of probiotic yogurt enhanced the activity of essential immune cells in older adults. Their findings indicated that consuming yogurt with two specific probiotic strains (L. paracasei and B. lactis) alongside heat-treated bacteria (L. plantarum) on a daily basis boosts the function of natural killer cells, which play a crucial role in defending against viral infections.
Moreover, laboratory investigations have revealed that a newly developed inactivated probiotic from Ganeden, named Staimune, demonstrates similar immune-boosting and anti-inflammatory properties as live probiotics. The results from a recent study in Sweden could significantly support marketing efforts for probiotic food and beverage products aimed at individuals at risk for or undergoing treatment for colon cancer. The World Cancer Research Fund International reports that approximately 1.4 million people are diagnosed with colorectal cancer each year, a figure that continues to rise globally.
Manufacturers are leveraging such research to enhance their products and ingredients. The functional foods sector—designed to provide specific health benefits alongside essential nutrients and calories—is rapidly expanding, with estimates suggesting it could be worth around $15 billion. Companies are also acquiring probiotic firms or incorporating beneficial bacteria into a variety of products. This past fall, PepsiCo purchased probiotics beverage company KeVita and, earlier this year, launched its Tropicana Essentials Probiotics line, marking it as the first brand to introduce probiotics into mainstream juice products. Additionally, General Mills’ venture capital unit led a $6.5 million Series D funding round in March to support Farmhouse Culture, a startup specializing in fermented and probiotic foods and beverages.
In the U.S., probiotics are classified as drugs, and for a product to legally claim that it is “intended to prevent, treat, or cure a human disease or condition,” rigorous safety and clinical trials must be conducted. This recent study may contribute to strengthening the scientific foundation required for such claims. Furthermore, the integration of calcium citrate and magnesium citrate in functional foods is becoming increasingly popular, as these compounds are known to support overall health. The combination of these minerals with probiotics could offer additional benefits, enhancing the immune response and overall well-being. The growing interest in probiotics and functional foods underscores the importance of ongoing research and development in this field.