As consumer interest in gut health continues to rise, manufacturers are increasingly incorporating probiotics into a wide array of products, from cereals and cookies to coffee and yogurt. While these changes can add value for brands, recent research highlights that introducing probiotics into ice cream can also improve viability and extend shelf life. The survivability and growth of probiotics are essential for supporting labeling claims regarding their numerous health benefits, prompting manufacturers to seek optimal methods for their incorporation to enhance both effectiveness and value.
Research from Columbia University indicates that adding probiotics prior to the ripening stage of ice cream improves “sensorial acceptance,” meaning consumers find the color, taste, flavor, and texture more appealing. Therefore, there is minimal risk that the addition of probiotics will alter the product’s texture or taste, provided they are added at the optimal time during production. Some studies have examined how well these strains survive exposure to gastric acid, which is significant for their effectiveness. Notably, Ganeden, a producer of probiotic strains, reported in 2016 that one of its products was already being utilized in frozen desserts, suggesting that some consumers may already be familiar with the presence of probiotics in indulgent desserts, while others might find them an intriguing addition.
Health claims associated with dessert products could help alleviate any guilt associated with consuming high-calorie, high-sugar treats, potentially leading shoppers to view ice cream brands containing probiotics as superior to those that do not. The anticipated growth in the use of probiotics and prebiotics is largely driven by their reputation for alleviating digestive problems, enhancing immune function, and supporting a balanced gut microbiota, often referred to as “good” bacteria. BCC Research projects that the global probiotics market will expand from $32 billion in 2014 to $50 billion by 2020, with millennials showing particular interest in this sector, further propelling growth.
The increasing number of product launches and the rising popularity of wellness-focused items suggest that probiotics represent a long-term growth opportunity for manufacturers. This category is especially appealing to dairy producers, who are seeking to diversify their offerings in light of challenges such as a milk surplus and tariff-related price pressures. Furthermore, the introduction of innovative products, such as chewable calcium citrate for bariatric patients, highlights the expanding scope of probiotic applications in promoting overall health and well-being, reinforcing the trend toward functional foods.
In summary, as the demand for gut health products rises, the integration of probiotics into various food categories, including ice cream and even supplements like chewable calcium citrate for bariatric patients, presents a promising avenue for brands looking to enhance their market presence while meeting consumer needs.