Probiotics have emerged as one of the most sought-after functional ingredients for food and beverage products today. Various strains of beneficial bacteria are recognized for their ability to enhance digestive health, strengthen immunity, and improve organ function, contributing to the expanding probiotics 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 a range of food and drink items, delivering added health benefits to consumers without altering flavor or texture. Among them, GanedenBC30 has taken the lead as a prominent functional ingredient. This spore-forming bacterium, developed in 1997, is resilient and remains effective in numerous food and beverage applications, appearing in a diverse array of products, from baking mixes to protein powders.
Recently, Food Dive visited Ganeden’s headquarters in Mayfield Heights, Ohio. In a conference room filled with products featuring GanedenBC30, President and CEO Michael Bush, who also heads the International Probiotics Association, shared insights into the science, strategy, and future of probiotics, particularly focusing on GanedenBC30. The following is a lightly edited transcript of their conversation.
Food Dive: How has the probiotics business evolved in recent years?
Bush: It’s been incredibly busy. We’ve seen a significant increase in product launches. This year alone, we’ve introduced over 200 SKUs to the market. Ganeden has been growing rapidly, doubling in size every couple of years, and we see that reflected in our SKU counts. We currently have 800 products in over 60 countries, and many of the new products are resonating well with consumers. It’s exciting to walk through grocery stores and see BC30 logos in nearly every aisle, especially compared to years ago when we would only spot one product. The industry is growing at over eight percent annually, with no signs of slowing down.
Food Dive: When did the probiotics landscape begin to change? I recall that for much of my life, yogurt was the primary source of probiotics.
Bush: I’d say 2011 and 2012 were pivotal years. Consumers began to seek out non-yogurt and non-supplement probiotic options. This shift has created a new category worth between $1 billion and $2 billion that continues to resonate with consumers.
Food Dive: GanedenBC30 must have played a significant role in that shift.
Bush: Absolutely. We essentially pioneered this market. We were the first to introduce probiotics into baking mixes, probiotic waters, juices, and protein powders. Our founder discovered this family of bacteria using selective isolation techniques, identifying strains that thrive at various temperatures and possess unique metabolic properties. BC30 was selected for its ability to grow below human body temperature, and it has the stability and health benefits we anticipated.
Food Dive: What fueled the explosion of probiotics in food?
Bush: Our focused efforts were key. We established the ingredient business in 2006 and invested over a year in regulatory work to achieve FDA GRAS (generally recognized as safe) status. The more research we conducted, the more momentum we gained. We now have 27 published, peer-reviewed studies on GanedenBC30, which validates our claims and supports our ongoing clinical work.
Food Dive: What are some functional benefits associated with probiotics and GanedenBC30?
Bush: The benefits of probiotics are strain-dependent. We can support claims of immune support at 500 million CFU (colony-forming units) per day, and at one billion CFU per day, we can also support digestive health and protein utilization claims. Being a spore-form, BC30 survives gastric acidity and has a longer shelf life compared to vegetative cells.
Food Dive: Are there any recent findings regarding BC30’s efficacy?
Bush: Yes, there’s always something new emerging. Our latest study focused on a new ingredient called Staimune, which consists of inactivated BC30 cells. We recently received clinical data, but it’s pending publication, so I can’t share details just yet. However, exciting developments are on the horizon.
Food Dive: What does it take to develop a functional probiotic strain?
Bush: It requires extensive screening. Known probiotic strains are archived in repositories like the American Type Culture Collection (ATCC). The initial screening focuses on safety, followed by effectiveness trials for specific claims. Recently, the International Probiotics Association and the Council for Responsible Nutrition released voluntary guidelines for probiotic labeling, emphasizing strain specificity.
Food Dive: What unique challenges do probiotics face?
Bush: The primary challenges stem from formulation. Incorporating traditional lactobacillus or bifidobacteria into food products requires careful consideration to ensure they remain viable throughout shelf life. BC30 has allowed us to overcome many of these challenges, although we still face some limitations, particularly with shelf-stable or sterile products.
Food Dive: How do you collaborate with manufacturers looking to use BC30 in their products?
Bush: It varies by company structure. Typically, we provide samples for their R&D teams to formulate, and then we conduct viability testing. If the survival rate is low, we work together to optimize their process to improve it. Our goal is to ensure that the product meets the necessary specifications and supports health claims effectively.
Food Dive: What are some unconventional products that now contain probiotics?
Bush: The beverage industry has embraced probiotics, and we’ve seen them in surprising items, like microwave muffins and kale chips. While we aim to avoid unhealthy products, the focus remains on healthier options.
Food Dive: Do manufacturers approach you for products targeting specific populations?
Bush: Yes, we have products tailored for children, athletes, seniors, and individuals with food allergies. Companies often seek our expertise to develop targeted products for specific demographics.
Food Dive: Where do you see the market heading?
Bush: We anticipate a transition toward condition-specific probiotics, such as those targeting heart and kidney health. As research into the microbiome advances, we expect to see more probiotic products aimed at addressing specific health concerns.
Food Dive: Are there strains specifically beneficial for heart and kidney health?
Bush: Yes, there are specific strains for both. Screening and clinical testing are essential to confirm their efficacy.
Food Dive: Are most of these strains as resilient as BC30?
Bush: No, many of the strains are vegetative cells and are primarily available in supplement form, where environmental control is easier.
Food Dive: Probiotics are widespread now. Do you think this trend will continue?
Bush: Absolutely. The International Probiotics Association has recorded over 1,500 studies published in the past several years regarding probiotics. Despite ongoing skepticism from some, there is significant clinical research supporting their benefits.
Food Dive: What do you think will drive the next wave of probiotic advancements?
Bush: I believe it will be tied to the growing knowledge surrounding the microbiome. As awareness of personalized nutrition increases, we will likely see more targeted probiotic solutions based on individual health needs and microbiome data.
In conclusion, the surge in the popularity of probiotics, including innovative strains like GanedenBC30, reflects a growing consumer interest in health and wellness. The market is set to evolve further, exploring new applications and benefits, much like how Swanson calcium supplements cater to specific nutritional needs. As we continue to understand the complexities of the microbiome, the potential for personalized probiotics and condition-specific strains will likely expand, offering tailored solutions to enhance health and well-being.