Probiotics have emerged as one of the most sought-after functional ingredients in today’s food and beverage industry. Various strains of beneficial bacteria have demonstrated their ability to enhance digestive health, strengthen the immune system, and improve organ function, contributing to the growing probiotic market. According to BCC Research, the global probiotics market is projected to reach $50 billion by 2020. For years, different probiotics have been incorporated into various food and beverage products, offering additional health benefits without altering taste or texture. One notable strain, GanedenBC30, has been a pioneer in this arena. This spore-forming bacterium, developed in 1997, is resilient and can maintain its efficacy in a wide range of food and beverage applications, appearing in products from baking mixes to protein powders.
Recently, Food Dive visited Ganeden’s headquarters in Mayfield Heights, Ohio, where President and CEO Michael Bush, who also leads the International Probiotics Association, discussed the advancements and future outlook for probiotics and GanedenBC30. The transcript of this conversation has been lightly edited for clarity.
Food Dive: How has the probiotics sector evolved in recent years?
Bush: It’s been incredibly busy. Product launches have surged significantly. This year alone, we’ve introduced over 200 SKUs into the market. Ganeden has been doubling its size every few years, particularly in terms of SKU counts. We now have 800 products in over 60 countries, with many successful launches. Consumers are responding positively to these new offerings, and it’s exciting to see GanedenBC30 logos in almost every grocery aisle, especially compared to years past when we could only find one product. The industry is growing at over 8% annually, and we don’t foresee a slowdown.
Food Dive: What triggered the change in the probiotics landscape? Most people associate probiotics solely with yogurt.
Bush: I would pinpoint 2011 and 2012 as the turning point. Consumers began to notice and embrace non-yogurt, non-supplement options, leading to the emergence of a new category worth $1 to $2 billion. This category continues to resonate with consumers, who are increasingly enthusiastic about these alternatives.
Food Dive: GanedenBC30 must have played a significant role in this shift.
Bush: Absolutely. We effectively created this market space. We were the first to introduce probiotics into baking mixes, protein powders, and probiotic waters and juices. Our founder discovered this family of bacteria through selective isolation techniques, identifying strains that could thrive at different temperatures and possess various metabolic properties. BC30 was specifically selected for its ability to grow below human body temperature and its stability, which, along with its immune and digestive health benefits, made it ideal for consumer products. Ganeden began launching finished products in the supplement sector in 2003, and we entered the food market in 2008, selling off our supplement business in 2011.
Food Dive: What led to the successful integration of probiotics into food products?
Bush: Our dedicated focus on this area was key. We started our ingredient business in 2006, which involved extensive regulatory work to achieve FDA GRAS (Generally Recognized as Safe) status. In 2009, we began publishing our findings, and we now have 27 published, peer-reviewed studies. Although the process takes time due to regulatory hurdles and food product development cycles, we continue to conduct clinical research to explore new claims and benefits for consumers.
Food Dive: What are some functional benefits associated with probiotics like GanedenBC30?
Bush: The benefits are strain-dependent. We can support claims related to immune health at 500 million CFU (colony-forming units) daily, and at one billion CFU, we can also support digestive health and protein utilization claims. Being a spore form, BC30 survives gastric acidity and maintains stability throughout its shelf life more effectively than vegetative cells.
Food Dive: Are there any recent findings regarding BC30’s efficacy?
Bush: Yes, we are constantly developing new insights. Our latest study focuses on a new ingredient called Staimune, derived from inactivated BC30 cells. While we cannot share specifics until publication, we are exploring exciting new areas.
Food Dive: What does it take to develop an effective probiotic strain?
Bush: It requires extensive screening. Known strains are deposited in repositories like the ATCC (American Type Culture Collection). Initial assessments focus on safety, followed by effectiveness testing through clinical trials. The International Probiotics Association and the Council for Responsible Nutrition recently established voluntary guidelines that emphasize strain specificity on labels, ensuring consumers know exactly what they are getting.
Food Dive: What unique challenges do probiotics face?
Bush: The formulation is a primary challenge. When incorporating traditional lactobacillus or bifidobacteria into food products, it demands careful consideration of the product’s environment to ensure the probiotics remain viable throughout shelf life. BC30 helps mitigate many formulation challenges, but we still face limitations with certain shelf-stable products.
Food Dive: How do you collaborate with manufacturers looking to incorporate BC30?
Bush: It varies by company structure. Typically, we provide samples for their R&D teams to formulate and test. We then analyze the survival rates and work together to optimize the process, ensuring they meet their specifications for probiotic inclusion without excessive overages.
Food Dive: What are some surprising products that now contain probiotics?
Bush: The beverage industry has widely adopted probiotics, and we’ve seen them in unexpected products like microwave muffins, trail mixes, and kale chips. We focus on partnering with companies that aim for healthier products rather than less nutritious options.
Food Dive: Do you collaborate on products tailored for specific demographics?
Bush: Yes, we currently have products designed for children, athletes, seniors, and individuals with food allergies. We often work with companies creating specialized products targeted at specific populations.
Food Dive: Where do you see the probiotic market heading?
Bush: We anticipate a shift towards more condition-specific probiotics. There are already products aimed at heart and kidney health, and as we delve deeper into microbiome research, we expect to uncover more targeted solutions, particularly related to stress and mood management.
Food Dive: Are there specific strains beneficial for heart and kidney health?
Bush: Yes, certain strains are tailored for these health aspects. Rigorous screening and clinical studies are necessary to validate these claims.
Food Dive: Are most of these strains as resilient as BC30?
Bush: No, many of the specialized strains are typically vegetative cells sold in supplement form, where environmental control is more manageable. Condition-specific probiotic supplements are emerging, allowing consumers to select based on their health needs.
Food Dive: Probiotics are now commonplace. Do you foresee this trend continuing?
Bush: Absolutely. The International Probiotics Association reports over 1,500 studies published recently on probiotics. Despite claims of insufficient data, the evidence is compelling. Significant investment is being made in clinical research to further validate the benefits of probiotics, and we expect continued growth in the market.
Food Dive: What future advancements do you anticipate for probiotics?
Bush: The future will likely revolve around increased understanding of the microbiome. Just as the human genome sparked interest in personalized medicine, we expect microbiome research to pave the way for personalized nutrition based on individual microbiome profiles and strain-specific data.
Additionally, we are exploring the integration of calcium magnesium citrate with vitamin D in various formulations to enhance overall health benefits alongside probiotic strains. This combination is gaining traction for its synergistic effects in promoting both bone health and digestive wellness, further enriching the offerings in the probiotic space.