Guide to Formulating with Probiotic Ingredients for the Food Service Industry
The world is changing—and with it the way in which the food service industry is responding to consumers’ needs. On-the-go and takeaway options have shifted to a ‘less contact’ model that helps prevent the spread of illness. Restauranteurs are discovering that this helps them maintain their business operating models during difficult times, and consumers appreciate the convenience and comfort of a familiar favorite.
Consumers are continuing to focus even more on maintaining health. For manufacturers in the food service sector, providing beneficial alternatives, like adding probiotic ingredients for food service options can help meet consumers’ growing demand for health benefits in the products they consume on-the-go.
In this guide we explore:
- Emerging consumer trends
- A snapshot of the food service market
- How probiotics can bring innovation into the food service industry
The Global Food Service Market Snapshot
In 2018, the global food service sector was valued at $2,779.3 billion USD, and is projected to grow at a CAGR of 2.1% through 2023. Sector growth is also forecast in every region globally.
Food Service is Everywhere Consumers Are, and Includes:
Standalone Consumer Food Service
Restaurants that are not part of other establishments like malls or hotels, and that generally provide on-the-go and takeaway options, including: ‘fast casual’ eateries, fast food outlets, and full-service restaurants.
Retail Food Service
Establishments in locations such as supermarkets, grocery stores, convenience stores, and mass merchandisers.
Travel Food Service
Establishments in locations including highway service stations, fuel stations, airports, and railway stations.
Leisure Food Service
Establishments in locations such as museums, health clubs, cinemas, theaters, theme parks, and sports stadiums.
Probiotic Innovations for Digestive Health Demands
Food service industry trends show an increasing interest in functional foods and beverages, spurred by consumers’ growing awareness of the connection between sustenance and overall health, and underscoring the call for benefit-driven products. Along with this awareness comes consumers’ deepening understanding of the role of probiotics in maintaining digestive health, highlighting the innovation opportunities with probiotic ingredients for foods and beverages.
Probiotics Are On-trend
The level of global demand for functional foods and beverages containing probiotics is soaring, as is the extent to which it is currently untapped. The consumer buzz that is now generated by words like ‘probiotics’, ‘cultures’, ‘gut health’ and ‘digestive health’ represents huge opportunities for both providers and manufacturers in the food service sector that meet the demands of consumers seeking healthier options.
Options in Food Service
Among the options in the food service sector, probiotics are increasingly on the menu to provide healthy benefits, in response to consumer demand. Especially with the rise of some recent dietary trends, the focus has been on taking away ingredients perceived to be harmful. Formulating with probiotics in the food service industry offers a way to add benefits—and incorporating them can be easy.
Enhancing Food Options with Digestive Support
- Worldwide, almost seven in ten (69%) consumers have purchased, or would consider purchasing, fortified/functional food and beverages, while over half (52%) have purchased products containing beneficial bacteria.
- Six in ten (61%) consumers are either very or extremely interested in functional foods, and 78% want restaurants to offer more of them.
Overcoming Formulation Challenges
The growing number of menu options busy consumers can choose from means manufacturers must produce and deliver a variety of food and beverages. Food safety practices often require stringent manufacturing conditions—many of which use processes that require extremes of factors like temperature. Yet most probiotic strains on the market are vegetative cells, which are very fragile during transit to the gastrointestinal tract and can be negatively impacted by manufacturing processes. These strains may also require refrigeration to survive the shelf life of a finished product.
GanedenBC30®, the Probiotic Solution
GanedenBC30® (Bacillus coagulans GBI-30, 6086), is a hardy, spore-forming probiotic strain that is much more resistant to extremes of pH, heat, cold, and pressure than vegetative cells, making it a better fit for fortification of everyday foods and beverages with probiotics for the food service industry.
Watch the video below to see the difference a spore-former can make in your manufacturing processes.
Food for Thought
Examples of applications where GanedenBC30 can enable food service manufacturers to incorporate probiotics include:
Driven by Our Commitment
During this uncertain time and beyond, we are driven by our commitment to provide product manufacturers and consumers with safe, efficacious probiotic ingredients that survive the extremes of manufacturing—especially in the food service industry, where consumers demand a variety of products that can help support their health goals.
GanedenBC30® is backed by over 25 published, clinical, pre-clinical and biomarker research papers confirming its effectiveness. This scientific support resonates with consumers, who are often faced with overwhelming choice in the marketplace. Among consumers recently surveyed, many of the top purchase drivers directly related to transparency. When asked what would encourage purchase of particular healthy lifestyle products, answers included:
In a dynamic, competitive space in which consumers are more informed than ever, providing a researched-backed probiotic ingredient for food service applications makes it easier for consumers to choose the products that meet their digestive health needs.
Learn more about how we help manufacturers navigate probiotic solutions for the food service industry.
Kerry Proprietary Research, 2019
Euromonitor Passport, January 2020
GlobalData Foodservice survey, 2017
Mintel, ‘Healthy Dining Trends, US’, March 2019
Mintel, ‘Quick Service Restaurants – US’, May 2019
Kerry, Global Consumer Survey – Digestive & Immune Health, 2019
Datassential Functional Foods Presentation, Oct 2018
Datassential ‘State of the Industry Trends’, 2019