CHECK OUT OUR MEDIA MENTION IN FOOD BUSINESS NEWS
8-October-2024
By Jeff Gelski
Prebiotic fibers feed probiotics (beneficial bacteria) in the gut, and the rising use of GLP-1 weight-loss medications like Ozempic may increase consumer interest in prebiotics. Probiotic strains may be the most well-known by consumers among the three types of ingredients, but many have trouble surviving the heat of the baking process. Postbiotics, like prebiotic fibers, generally remain effective even after the baking process. However, they may be the least well-known, although awareness is increasing.
According to ADM’s Outside Voice research, 58% of consumers perceive a connection between the function of bacteria in the gut to wider aspects of well-being.
“At the same time, clinical research around the gut microbiome has rapidly expanded and continues to grow, bringing more microbiome-supporting solutions to the forefront, along with building awareness among food manufacturers and consumers,” said Vaughn DuBow, senior director of product portfolio marketing for health and wellness at Chicago-based ADM.
Fiber and probiotics tend to be the most-known terms when shoppers examine product levels and seek gut health support, according to Outside Voice.
“Awareness of postbiotics is just now emerging, but they’re garnering familiarity spurred forward by consumers associating them with similar benefits of probiotics,” DuBow said.
FMCG Gurus data showed 71% of consumers in North America said they recognized the link between their immune and gastrointestinal health, said Chris Sadewasser, global product manager at Kemin Industries, Des Moines, Iowa. He added that poor digestive health may impact mood, energy levels, sleep and hygiene.
“Probiotics have been well-known in the gut health space and have had a strong presence in the market for quite some time,” Sadewasser said. “Consumers are generally well-aware of these products. Prebiotics, while not as well-known as probiotics, have been gaining traction and consumer awareness in the market space. The combination of pre- and probiotics has resulted in the introduction of ‘synbiotics’ as well. This term isn’t well-known today but is one that is exciting to watch.
“Where this category has really taken off is in the postbiotic space. Postbiotics have started to surge in awareness this decade. We are seeing many new products come to market with postbiotics in them. As consumers gain more awareness about how integral the gut is to their overall health and wellness, they are wanting to target all areas of gut health. This is why we are seeing the approach of combining prebiotics, probiotics and/or postbiotics into one single product emerging as the next big thing.”
A panel convened by the International Scientific Association for Probiotics and Prebiotics (ISAPP) defined a postbiotic as a “preparation of inanimate microorganisms and/or their components that confers a health benefit on the host.” Effective postbiotics contain inactivated microbial cells or cell components, with or without metabolites, that contribute to observed health benefits, according to the panel.
Kemin offers a postbiotic in BetaVia that may be used in a variety of baked foods, such as cookies.
“BetaVia has an established mode of action tied to the beta-glucan, which is the ‘active’ in the product,” Sadewasser said. “BetaVia is sourced from a proprietary strain of algae, Euglena gracilis, that has been clinically shown to have a positive impact on both immune and gastrointestinal health.”
ADM is active in prebiotics, probiotics and postbiotics.
“Specifically, postbiotics are ideal for baked goods, as they can also survive tough formulation environments,” DuBow said. “The heat-treated postbiotic versions of our Bifidobacterium longum CECT7347 (ES1) and BPL1 (Bifidobacterium animalis subsp. lactis CECT8145) are excellent examples of solutions enabling exciting baked food innovation with functional benefits.
“We’re also excited to announce our new HarvestEdge Gold digestive-support flour blend, which contains simple, wholesome ingredients and a carefully curated blend of prebiotic fiber and postbiotics, making it easy for manufacturers to produce baked goods with on-trend solutions and nutrition consumers seek. Most notably, our flour blend includes our heat-treated ES1 postbiotic, supporting digestive health, and is an excellent source of fiber through the inclusion of Fibersol.”
Satiety in the limelight
Over 40% of the US population may be classified as obese, according to the National Institutes of Health, and many of those consumers are turning to GLP-1 agonists to manage their weight and/or to treat diabetes.
“As interest in GLP-1 products surge, satiety is being thrust into the limelight,” DuBow said. “This is where prebiotics, specifically, can provide support. For example, a clinical study shows Fibersol (a soluble fiber) may increase appetite regulating hormone GLP-1 when consumed at 10 grams with a meal in healthy individuals. Similarly, as consumers engage in GLP-1 agonists, nutrient density is fundamental. Fibersol can deliver the added fiber needed, and it also combines well with high-protein baked goods to support dietary needs.”
The uptake for GLP-1 drugs has shown that consumers are interested in and willing to pay large amounts of discretionary income for these products, said Hannah Ackermann, vice president of marketing and nutrition affairs for Comet Bio, Schaumburg, Ill. Yet foods and drinks that provide a feeling of fullness also may appeal to consumers, she added.
Prebiotic fibers like Comet’s Arrabina may improve insulin responses and satiety or a feeling of fullness after a meal, Ackermann said.
“When bacteria ferment prebiotic fibers in the large intestine, it leads to the release of not only GLP-1 but also another crucial appetite-decreasing hormone known as PYY (peptide YY),” she said. “These smaller molecules can independently suppress appetite and are associated with lower body weight and improved glucose regulation. Because the additional release of GLP-1 and PYY takes place hours after a meal, it effectively reduces cravings between meals and diminishes the overall desire to eat during the subsequent meal.”
Arrabina, a polysaccharide fiber based on arabinoxylan, has a more complex structure when compared with many oligosaccharides, she said. The structure allows the ingredient to be fermented more slowly in the gut, leading to better tolerance, including gas or bloating.
“Arrabina’s complex structure also benefits formulation,” Ackermann said. “Unlike many prebiotics that break down in acidic or high-heat manufacturing conditions, Arrabina has excellent stability and remains intact, even in extreme retort or pasteurization conditions. This is important because prebiotic fiber can degrade into simple sugars, which is the opposite of what customers are looking for when choosing a gut health product.”
Arrabina may be incorporated into a range of applications since it is fully soluble, has a low viscosity, remains stable at low pH levels and is resistant to high temperatures, she said.
Evolving research is showing potential synergies between GLP-1 agonists and prebiotics, and probiotics and postbiotics, said Joana Carneiro-Wakefield, PhD, chief executive officer of NutriLeads BV, Wageningen, The Netherlands.
“For example, early research shows prebiotics may support the production of short-chain fatty acids and other metabolites, which may enhance the expression of natural GLP-1,” she said. “Pre- and probiotics may also support gut health and mitigate side effects of extended GLP-1 pharmaceutical use.”
NutriLeads offers Benicaros, which has an efficacious serving size as low as 300 mg daily, according to clinical data published April 8 in Biomedicine & Pharmacotherapy. Benicaros is a soluble prebiotic carrot fiber known as Rhamnogalacturonan-I, or cRG-I. The gut health benefits of prebiotic fibers depend largely on the molecular structure of the prebiotic fiber and the unique composition of an individual’s gut microbiota, Carneiro-Wakefield said.
“As a result, a prebiotic that benefits one person may have little to no effect on another,” Carneiro-Wakefield explained. “Benicaros, however, is a precision prebiotic that overcomes these individual differences in gut microbiota composition. It consistently increases beneficial gut bacteria such as Bifidobacteria species, particularly B. adolescentis and B. longum, which are present in most people. It also significantly enhances production of short-chain fatty acids, notably acetate, propionate and butyrate, that are essential for cultivating a resilient and balanced gut ecosystem.”
Targeting beneficial bacteria families “allows for robust, consistent and reliable gut health benefits across diverse individuals,” Carneiro-Wakefield said. “The fermentation of Benicaros requires collaboration (cross-feeding) between a specialized consortia of gut bacteria, including strains linked with a wide range of health benefits.”
Benicaros has been shown to work in cereals (particularly whole grain cereals), granola and muesli; snack bars and breakfast bars; and healthy treats such as whole grain and fiber-rich cookies.
Taking the heat
MarketsandMarkets, Inc., Delray Beach, Fla., forecast a compound annual growth rate of over 8% for the global probiotics market, rising from $71.2 billion to $105.7 billion from 2024 to 2029.
ADM offers a spore-forming probiotic DE111 (Bacillus subtilis) that has been clinically documented to support digestive health and help support healthy immune function, survive through the stomach and germinate in the small intestine, and support a healthy gastrointestinal (GI) tract, according to the company.
“DE111 (Bacillus subtilis) is a spore-forming probiotic, which means it can retain functionality through challenging processing conditions that may otherwise damage conventional probiotics, in addition to not requiring refrigeration,” DuBow said. “Probiotic spores are hardier than other probiotic strains, maintaining viability through a wide pH range and withstanding harsh environments like high heat commonly applied during the formulation of baked goods. Because of its stability, DE111 can be incorporated into a multitude of baked goods, from muffins to cookies, baked protein bars, snack clusters and more. Plus, this hardiness also helps provide the protection needed for DE111 to survive through the stomach and germinate in the small intestine.”
Gut/health digestion, at 54%, was the main reason consumers said they bought products containing probiotics in a 2023 Industry Transparency Center supplement survey. Other reasons were immunity health (cited by 28%), regularity (16%), microbiome health (14%) and fiber (10%).
Thirty-eight percent of consumers said they take prebiotics for gut/health digestion, compared with 26% for immunity health, 17% for regularity, 15% for microbiome health and 14% for antioxidant properties. Reasons given for taking postbiotics were immune system support (29%), colon health (25%), overall digestive support (25%), relieve constipation and diarrhea (21%) and skin health (21%).
Data from FMCG Gurus showed that 69% of consumers in North America link gut health to emotional wellness, Sadewasser said.
“Poor digestive health can impact your mood, energy levels, sleep hygiene and many other areas that can lead consumers to feel stressed about their emotional well-being,” he said. “Thus consumers are starting to seek out products that not only help their digestive/gut health, but they are looking for ones that help beyond the gut for overall health and wellness.”
