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How Dairy Products Innovations Achieve Healthier?

Posted on December 24, 2019 by Rebecca

Consumers' attention to digestive health remains a hot market, providing new opportunities for large and small companies. Probiotic milk, gluten-free and lactose-free dairy products and the rise of plant milk are all aimed at people with indigestion.

As in other fields, the digestive health sector is also gradually diverging, and people are willing to take a bold look at the ingredients and types of products.

The solid scientific foundation and regulatory approval for rare health claims in Europe have made the prospects for prebiotics bright.

But the term prebiotic is not well known to consumers, and people often confuse it with probiotics. Those sensible food companies have begun experimenting with prebiotic ingredients to activate their activities while adding other healthy ingredients such as kiwi, fig or beetroot to maintain digestive health.

Low-lactose, low-sugar dairy products

For example, the star ingredient of the Portuguese juice market leader Compal, which digests healthy juices, is a kiwi, because, in its perception, kiwi has a strong digestive health benefit, in addition to inulin in food that helps digestion.

Although probiotics are still a strong selling point for dairy products, consumers' eyes have slowly shifted to other product types, with the focus on fermented foods on the Internet and the media.

Consumers' interest in fermented foods has risen, in part because people are now very creative and willing to try fresh food that their ancestors did not understand.

The success of some probiotic beverages near me suggests that consumers are beginning to want more probiotic benefits from non-dairy products. For example, Kevita, which was acquired by PepsiCo because of its good development potential, has sold nearly $100 million in Kombucha sales.

Brands and producers are also continually trying to extend the use of probiotics to kimchi and other fermented products as well as plant-based dairy substitutes. For example, Foodaily has previously reported that Ke Hansen has also keenly seen the potential of plant-based probiotic yogurt, launched a plant-based strain, and two concept products of plant fermented milk, soy yogurt SoyFresh without stabilizer And fermented milk CoCoFresh based on high-fat coconut milk. A spokesperson for the company said, "This is still a very niche market, but we have seen the potential for development and it will become extremely important in the future."

Fermented foods are an evolving field that relies on microbes to create flavors, textures, and other properties that perfectly fit the consumer's understanding of the gut flora and the resulting cutting-edge lifestyle.

Recent studies on human intestinal microbes have sprung up. By studying microbial communities in the human gut, we know the distribution of bacteria in the gut, and finally solve metabolic diseases such as inflammation, obesity, digestive diseases, diabetes, and immune system diseases.

Probiotics, prebiotics, dietary fiber are friends with healthy intestines. What is the relationship between this circle of friends?

The number of microbes in the intestinal tract of the intestinal flora is about 100 trillion, with 500 to 1000 different species. It can be divided into three categories: beneficial bacteria, harmful bacteria, and neutral bacteria.

The proportion of beneficial bacteria in the intestines of strong people is 70%, that of ordinary people is 25%, the number of constipation is reduced to 15%, and the proportion of cancer patients is only 10%.

The world's top scientist Jeffrey Gordon and the European Molecular Student Laboratory participated in the gut microbiota medical revolution, which has confirmed that more than 30 modern civilization diseases including obesity, hyperglycemia, chronic diarrhea/constipation, and depression are associated with the disorder of the intestinal flora is related.

yogurt

Probiotics are a kind of beneficial bacteria from the outside world. The human body does not manufacture probiotics. Therefore, once the probiotics are settled in the human intestine, if they are not supplemented, the number of probiotics will decrease and disappear. With the aging of the human body, the beneficial bacteria in the intestines are also reduced. The beneficial bacteria in the intestines of the weak and sick people must be less than the beneficial bacteria in healthy people.

Almost no beneficial flora survives in the dying patient. Therefore, it can be said that the process of reducing the number of probiotics is the process of life decline, and proliferating probiotics is to extend the length of life.

Probiotics do not reach the intestinal tract directly, such as bifidobacteria. Bifidobacteria are particularly sensitive to oral and gastric fluids, which significantly reduce their activity, and the number of bifidobacteria has been reduced when the intestines are reached.

Experiments have shown that the number of probiotics in the original intestinal tract has not changed after oral supplementation of beneficial bacteria, so oral probiotics will not be able to proliferate beneficial bacteria.

Prebiotics are probiotic foods that feed directly into the intestines through the digestive tract and provide nutrients for the growth and reproduction of probiotics in the gut. Prebiotics are not digested and absorbed by the mouth, stomach and small intestine after consumption. There is no enzyme in the digestive tract of the human body that can be digested. It can only be used by the beneficial bacteria in the large intestine.

It is fermented and degraded to provide nutrients and energy to the beneficial bacteria so that the original probiotics in the intestine can be eaten by this prebiotics. A large number of probiotics are proliferated. Intestinal beneficial bacteria such as bifidobacteria and lactic acid bacteria can be rapidly multiplied.

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