{"id":219451,"date":"2021-08-20T10:51:22","date_gmt":"2021-08-20T02:51:22","guid":{"rendered":"https:\/\/nexuswise.com\/my\/?p=219451"},"modified":"2021-08-20T10:56:04","modified_gmt":"2021-08-20T02:56:04","slug":"raising-trend-of-beverages-with-biotics-in-name","status":"publish","type":"post","link":"https:\/\/nexuswise.com\/my\/raising-trend-of-beverages-with-biotics-in-name\/","title":{"rendered":"Raising Trend of Beverages with \u2018-biotics\u2019 in name."},"content":{"rendered":"
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With the rising popularity of healthy, functional beverages, prebiotic, probiotic and synbiotic drinks are rising in the ranks.<\/h3>\n<\/div>\n<\/div>\n
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\u00a0Digestive health, the microbiome, and connections between the gut and brain are trending topics in wellness\u2014as is the potential for probiotics to positively influence some mechanisms of immune health (Ann Nutr Metab. 2019;74:115-124).<\/div>\n<\/div>\n

Consider these hot topics in light of ready-to-drink (RTD) beverages, and prebiotics and probiotics come to the fore. Drinkable yogurt, kefir and kombucha are nothing new, yet companies continue to introduce innovative offerings, with retail shelves and consumers becoming increasingly accepting. Likewise, unique beverage launches featuring prebiotics, probiotics or both (referred to as synbiotics) are contributing to growth in\u00a0the space. And keep an eye out for postbiotics, which are basically inanimate byproducts of probiotic activity that offer a potential benefit to health.<\/p>\n

What\u2019s in a name?<\/h2>\n

Definitions are a good starting point in this space. In an age of heightened transparency, it would be disingenuous to suggest consumers support digestive health solely by eating any yogurt\u2014especially if they choose one with high sugar content and low levels of beneficial bacteria.<\/p>\n

Probiotics were initially defined<\/a>\u00a0in 2001 by an expert panel through the work of the Food and Agricultural Organization of the United Nations and the World Health Organization (FAO\/WHO). In 2013, the International Scientific Association for Probiotics and Prebiotics (ISAPP) convened another expert panel to review the term and state of the science. From that, the widely accepted scientific definition for probiotics became, \u201cLive microorganisms that, when administered in adequate amounts, confer a health benefit on the host.\u201d<\/p>\n

Based on this standard, the\u00a0ISAPP website points out<\/a>\u00a0that although many foods and beverages may contain live microorganisms, only those that include \u201ccharacterized strains with a scientifically demonstrated effect on health should be called probiotics.\u201d Further, the association suggested, \u201cLive microbes present in traditional fermented foods and beverages such as kombucha, sauerkraut and kimchi typically do not meet the required evidence level for probiotics, since their health effects have not been confirmed and the mixtures are largely uncharacterized.\u201d<\/p>\n

As part of the panel\u2019s work in 2013, the group agreed consumption of foods containing live microbes might be a beneficial dietary recommendation, but it also recognized the challenges of scientifically qualifying diverse matrices of foods and beverages to ensure individual products met the criteria. As such, the panel recommended \u201csuch foods are best described as \u2018containing live and active cultures,\u2019 but should not be called probiotic\u201d (Nat Rev Gastroenterol Hepatol. 2014;11:506-514). That said, it would be difficult to take issue with use of the term \u201cprobiotic\u201d in beverages incorporating specific strains of beneficial probiotics in viable amounts verified at end of shelf life.<\/p>\n

Through the years, ISAPP has also reviewed the scientific literature surrounding the term \u201cprebiotic,\u201d and via a panel in 2016, emerged with the\u00a0consensus definition<\/a>, \u201cA substrate that is selectively utilized by host microorganisms conferring a health benefit.\u201d<\/p>\n

Essentially, prebiotics selectively stimulate growth of healthy gut bacteria such as Bifidobacteria and Lactobacilli, and may also promote healthy digestion (Nutrients. 2017;9[9]:1021). Synbiotics have both probiotic and prebiotic properties, and were initially created in an attempt to help overcome some possible difficulties for probiotics surviving in the gastrointestinal (GI) tract.<\/p>\n

According to the book, \u201cPreparation and Processing of Religious and Cultural Foods<\/a>,\u201d prebiotics naturally exist in different dietary food products, \u201cincluding chicory, sugar beet, Jerusalem artichoke, wheat, honey, banana, barley, tomato, rye, soybean, human\u2019s and cow\u2019s milk, peas, beans, etc., and recently, seaweeds and microalgae.\u201d<\/p>\n

Ingredients in action<\/strong><\/h4>\n

From kombucha to bottled water<\/span>, consumers are becoming accustomed to seeing probiotic beverages at retail. But broader \u201c-biotic\u201d exposure continues, thanks to innovative brands.<\/p>\n

Innovators went with a prebiotic drink mentioned that: \u201cdigestion is a core element of self-care that often gets overlooked. All of us are processing so much mentally, physically, emotionally every day\u2014especially now as we come out of the pandemic year. So they were interested in finding an everyday way to enhance the body’s ability to digest.\u201d<\/strong><\/p>\n

Some opted for a formulation free of added sugar or any type of sweetener<\/strong>\u2014a decision that will appeal to consumers looking to avoid these ingredients, but that also might be an adjustment for those used to the American standard of oversweet.<\/p>\n

Market data<\/h2>\n

A February 2021 report from Market Research Future projected the\u00a0global RTD beverage market<\/a>\u00a0(including alcoholic beverages) will reach US$950 billion by 2024<\/span>.<\/span> It also noted healthy drinks as a key driver, and that \u201cthe launch of innovative and exotic-flavored products with functional properties is expected to pave the way for lucrative opportunities in the market.\u201d<\/p>\n

The global prebiotics market is segmented into food and beverage, dietary supplements and animal feed. The relative newness of prebiotic beverage and its combined status with food in data compilation makes it difficult to quantify the market, although widespread growth is anticipated. A 2018 report from\u00a0Grand View Research<\/a>\u00a0considered the market from 2014-2024. It noted that in 2015, \u201cFood and beverage dominated the global prebiotics industry, accounting for 82% of global market volume,\u201d<\/span> and, \u201cThe presence of healthy promoting colon microorganisms in product-based food and beverages is expected to boost the application of prebiotics in food and beverages.\u201d<\/span> The report also projected a CAGR of 8% from 2016-2024.<\/p>\n

A\u00a0prebiotics report<\/a>\u00a0from Global Market Insights Inc. pegged the prebiotics market to surpass $9.5 billion by 2027. The firm noted the market exceeded $4.95 billion in 2020, and is estimated to grow at over 10.2% CAGR from 2021-2027. The authors noted, \u201cRising consumer demand for food and beverage products with reduced sugar and fat content without compromising on the taste and texture of the food products is likely to stimulate the demand for plant-based oligosaccharides such as prebiotics.\u201d<\/p>\n

When it comes to probiotics, beverage data is more readily accessible\u2014albeit varied in its current valuation and projection of the market.<\/span><\/strong><\/p>\n

Market makers<\/span><\/p>\n

In large part thanks to researchers (and creative entrepreneurs), a variety of ingredients and processing techniques are allowing for greater innovation in -biotic beverages.<\/p>\n

A few years ago, a female undergrad at the National University of Singapore (NUS) even found a way to infuse live beneficial bacteria into beer\u2014a feat, considering hop acids and alcohol typically prevent the growth and survival of probiotics.<\/p>\n

As for the current market, “XXX” organic roasted herbal teas and herbal \u201ccoffees\u201d have always contained chicory root, a natural source of inulin, a prebiotic soluble fiber. However, the company\u2019s Prebiotic Blends contain an additional two prebiotics\u2014a vegan glucooligosaccharide and organic xylooligosaccahride (XOS). And the Mushroom Adaptogen Blends pair prebiotic chicory root with a range of plant and mushroom rock stars. No matter which line, flavor profiles like dark chocolate, butterscotch cream, maple and macadamia nut abound.<\/p>\n

Australia-based “XXX” kicked off summer with the U.S. launch of its shelf-stable Ginger Lemon Kombucha, Peach Kombucha, Mixed Berry Kombucha, Raspberry Lemonade Kombucha and Blood Orange Switchel ACV (apple cider vinegar). The brand\u2014<\/strong>started almost a decade ago in Melbourne with a kombucha brewed on the kitchen table of founders \u2014now produces more than 90 million cans and bottles per year. Remedy\u2019s SCOBY (symbiotic culture of bacteria and yeast) dates back at least 50 years in Australia, originating from German backpackers who brought it on their travels. Using this core live culture and organic green and black tea handpicked in Sri Lanka, Remedy incorporates ingredients such as whole organic ginger, organic lemon juice, freshly brewed hibiscus tea, fruit extracts, stevia extract and erythritol. Handcrafted in small batches and long aged brewed for 30 days, the production process brews out the sugar.<\/p>\n

So… What’s your thought from this? Ready to explore some new innovation for the ASEAN markets yet?\u00a0<\/span><\/h3>\n<\/div>\n<\/div>\n

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**Source: https:\/\/www.foodbeverageinsider.com\/beverages\/beverages-offering-biotics-are-trend<\/p>\n","protected":false},"excerpt":{"rendered":"

With the rising popularity of healthy, functional beverages, prebiotic, probiotic and synbiotic drinks are rising in the ranks. \u00a0Digestive health, the microbiome, and connections between the gut and brain are trending topics in wellness\u2014as is the potential for probiotics to positively influence some mechanisms of immune health (Ann Nutr Metab. 2019;74:115-124). Consider these hot topics […]<\/p>\n","protected":false},"author":3,"featured_media":219453,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[],"dipi_cpt_category":[],"class_list":["post-219451","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/nexuswise.com\/my\/wp-json\/wp\/v2\/posts\/219451","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nexuswise.com\/my\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nexuswise.com\/my\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nexuswise.com\/my\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/nexuswise.com\/my\/wp-json\/wp\/v2\/comments?post=219451"}],"version-history":[{"count":1,"href":"https:\/\/nexuswise.com\/my\/wp-json\/wp\/v2\/posts\/219451\/revisions"}],"predecessor-version":[{"id":219454,"href":"https:\/\/nexuswise.com\/my\/wp-json\/wp\/v2\/posts\/219451\/revisions\/219454"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nexuswise.com\/my\/wp-json\/wp\/v2\/media\/219453"}],"wp:attachment":[{"href":"https:\/\/nexuswise.com\/my\/wp-json\/wp\/v2\/media?parent=219451"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nexuswise.com\/my\/wp-json\/wp\/v2\/categories?post=219451"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nexuswise.com\/my\/wp-json\/wp\/v2\/tags?post=219451"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/nexuswise.com\/my\/wp-json\/wp\/v2\/dipi_cpt_category?post=219451"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}