Probiotics & Postbiotic Cultures Unleashed: Innovations, Regulations, and Market Dynamics

In the realm of gut health, a probiotic culture, containing live beneficial microorganisms, aims to enhance host health. Postbiotics can be defined in two ways: one as a byproduct of probiotic fermentation, and the other as dead or inactive bacteria. According to The International Scientific Association for Probiotics and Prebiotics (ISAPP), postbiotics are "a preparation of inanimate microorganisms and/or their components that confers a health benefit on the host."

In a recent survey conducted by leading probiotic culture companies, it was revealed that a significant 58% of global consumers are aware of the potential health benefits of probiotic cultures. This awareness has translated into, 49% of respondents globally consuming probiotic cultures daily, whether through supplements or other food products.

The? microbiome is gaining attention as a key aspect of personalized nutrition, linked to factors like sleep, mental well-being, and immune function. An evident trend shows that 23.5% use probiotics for mental well-being. This suggests that sports nutrition products, such as protein bars and ready-to-drink shakes, will soon be tailored to match individual activity and lifestyle needs.

Manufacturers are exploring the roles of the skin microbiome, suggesting potential ways to support skin health through both oral and topical applications, improving skin barrier function, addressing signs of aging, and reducing inflammation.

Lactobacilli and Bifidobacteria are the two most commonly used probiotic cultures, accounting for 70% of global production due to relatively easy to produce and store, making them ideal for use in commercial probiotic products.

Increasing interest in non-dairy probiotic products is driven by factors like vegetarianism, concerns about milk cholesterol, lactose intolerance, and consumer preferences for diverse options and sensory experience. The changing focus on overall health is leading the probiotic market to develop new formulas and find new applications.

About the author - Ashwin Nagaraj is a senior research analyst who has been with Giract for over two years. He holds a bachelor’s degree in food technology from Anna University, Chennai. He has taken part in diverse projects such as probiotic cultures, insoluble fibers, added-value savory ingredients, starch demand, hydrocolloids, and numerous confidential initiatives. He can be reached at [email protected].