Facts About Formulating Foods and Beverages with Probiotics
In the past decade, probiotics have gone from obscure ingredient to a top trend in the food and beverage industry. Although they have gained awareness worldwide and have become a high-demand ingredient for functional foods and beverages, probiotics are still clouded in many misconceptions, leaving little clarity on how to effectively formulate with them.
In this white paper, you’ll learn the facts about probiotics, including:
- The important difference between spore-forming and vegetative probiotic cells.
- The relationship between strain identification and efficacy.
- What’s a CFU and how many do I need?
- Formulation opportunities for both refrigerated and shelf-stable products.
To download this white paper, please fill out the form.