Formulation considerations for developing probiotic-rich food and beverage products

Posted: November 18, 2019
In: In the Media

For beverages, the form of the probiotic strain is dependent on the finished product type and distribution channel. For example, live and active cultures are generally used in refrigerated products such as drinkable yogurt, kefir and kombucha, while the more robust spore form of microorganisms are often used in non-refrigerated beverages, noted Joe Farinella, vice president of research and development, Imbibe.

Read the full article in Natural Products Insider.

beverage development, beverage scientist, formulation, gut health, probiotics

Keep Reading:

Sports Nutrition Trends Driving Beverage Innovation

Sports nutrition has always been at the leading edge of formulation science, and its breakthrough ingredient systems are now setting the pace across functional beverages, clean-label innovation, and reduced-sugar formulations.

Next wave of RTD coffee: Less sugar, more function

Redefining "luxury" in a can of coffee. This article explores how RTD coffee brands are balancing flavor with wellness, from how we process milk and sugar differently to the rise of functional ingredients.

Flavor Matching: A Tool for Smarter Innovation

We replicate both the sensory profile and functional performance of an existing flavor so it delivers an equivalent experience in your finished product.