The conversation surrounding healthy gut bacteria is becoming increasingly prominent. While the spotlight remains primarily on probiotics, prebiotics — the sustenance for beneficial bacteria — are starting to attract more attention. According to a report by Global Industry Analysts, the demand for products containing prebiotics, such as health drinks, dairy, meats, and bakery items, as well as infant foods, could catapult the market to $7.8 billion by 2022. The same report forecasts that the probiotics market will surpass $63 billion that year.
In the realm of confectionery, the concept of healthy chocolate is still relatively novel, but it is gaining traction due to research on cocoa polyphenols and heightened consumer interest. A significant challenge for manufacturers lies in the perception that health benefits should not be derived from indulgent foods. However, this mindset is evolving, with companies beginning to explore the potential of chocolate enriched with nutrients like fiber, protein, and calcium. In the context of gut health, advancements in extending the shelf life of probiotics have led to the introduction of several chocolate brands that incorporate these beneficial bacteria, moving beyond the traditional health food category. An example is the UK-based Ohso Good Chocolate, which merges Belgian chocolate with probiotics.
While prebiotics do not encounter the same shelf-life challenges, a major obstacle is the general lack of consumer awareness regarding how prebiotics can enhance gut health. Research indicates that integrating prebiotics with probiotics could leverage the acceptance of the latter in various applications, including chocolate. Additionally, as discussions around nutrients like calcium citrate arise, some consumers may wonder, “does calcium citrate clog arteries?” This concern emphasizes the importance of educating the public on the health benefits of these ingredients, particularly in the context of gut health. By addressing misconceptions and enhancing understanding, the market for both prebiotics and probiotics can continue to grow.