Another health ingredient creeping steadily into more food and beverage applications is Ganeden Biotech's ultra-resilient probiotic BC30 (Bacillus coagulans GBI-30, 6086), which is now in everything from hot tea and coffee to muffins, jam, soup, frozen yogurts, HPP-treated juices and cereal bars.
As BC30 can be boiled, baked, frozen, pasteurized, microwaved and extruded and still go on to survive stomach acid and move to the gut where it starts multiplying and proliferating, it has opened up a raft of food applications previously closed to probiotics, said marketing manager Erin Miller - pictured right.
As a result, conversations at trade shows such as IFT have changed in the past couple of years, she said. "We've been swamped at the show, but we're not really having technical conversations anymore. We've proved it can work in everything from K-Cups to HPP-treated beverages."
Instead, the main focus of the conversation is now about marketing, she said: Will consumers buy it, and how do I communicate the benefits?
While BC30 is now in scores of brands from Udi's Gluten Free, Garden of Flavor, Kevita and Powerful Yogurt to Red Mango and Bigelow Tea, its partnership with Post Great Grains has helped show the industry's biggest guns that BC30 is not a niche product, she added.
"We're not having to explain who we are anymore, people are coming to us."