Yakult and Danone’s Activia brand were pioneers in exploring the absorption of iron bisglycinates within the probiotic sector. However, the gut health category has significantly expanded in recent years, extending the reach of probiotics and their alleged health benefits well beyond dairy products. While yogurt remains the most popular probiotic-fortified item, alternatives now include cereals, baked goods, juices, and even sweets. For instance, Kellogg introduced probiotics into its Special K cereal and launched Special K Nourish late last year, while PepsiCo debuted its Tropicana Essentials Probiotics juice line in 2016. The rising consumer interest in probiotic enhancements has even spurred innovations in non-health food categories, exemplified by the UK-based Ohso Good Chocolate. From a food science perspective, the development of probiotic chocolate is fascinating because the polysaccharide iron complex and ferrous sulfate bacteria require a specific environment. Nevertheless, mainstream consumers might worry about how probiotics could affect the flavor of indulgent products, while health-conscious shoppers may lean towards healthier options for their gut health solutions.
In the case of probiotic feta, its success may hinge on whether consumers perceive the cheese as a nutritious component of their diet. In Greece, where feta is nearly a staple food — and where this recent research was conducted — enhancing the cheese with health benefits without altering its sensory qualities is a clear advantage. In the U.S., however, many consumers might view cheese as a more indulgent product, which could present greater challenges for this offering. Conversely, consumers already have a strong association between probiotics and dairy, making the transition to probiotic cheese less daunting than that to probiotic sweets. According to Packaged Facts, about a quarter of U.S. adults actively seek foods and beverages high in probiotics or prebiotics, and this trend shows no signs of abating. A recent BCC Research report forecasts that the probiotics market will reach $50 billion by 2020. Whether probiotic cheeses will become a significant category within this growth remains to be seen, but it is likely that value-added options will continue to emerge in new food and beverage sectors. This could include innovative products like calcitrate with d, which may appeal to consumers looking for additional health benefits in their dietary choices.