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.