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Probiotics and Prebiotics: Food and Beverage New Product Trends

  • ID: 4427175
  • Report
  • September 2017
  • Region: Global
  • 65 Pages
  • Packaged Facts

Probiotics and Prebiotics: Food and Beverage New Product Trends

With the increased focus on their potential, probiotics have become one of the biggest trends today in the food and beverage industry. Nonetheless, the food industry itself hasn't figured out how best to market probiotic food and beverages, beyond yogurt and similar traditional sources. Should the marketing get technical, introducing consumers to specific bacteria strains and their functional benefits? Or remain more general, playing up just the health benefits instead?

Probiotics Trending as Functional Ingredients

But the biggest question hanging over the food industry is that, despite all the attention, few of the health benefits of probiotics have been clinically proven. In fact, aside from alleviating symptoms of some gastrointestinal ailments, such as Irritable Bowel Syndrome, much of the potential remains only hinted at by research.

Even so, probiotics' potential as functional food ingredients has motivated the food and beverage industry to introduce new items formulated with probiotics and now also prebiotics, which currently account for 3% of new product introductions in the U.S. food and beverage industry.

Probiotic & Prebiotic Product Segmentation

Looking beyond yogurt and infant nutrition, Probiotics and Prebiotics: Food and Beverage New Product Trends covers the current and future potential for probiotics in the packaged food and beverage industry, analyzing market activity and potential by functionality and product type. Product activity is classified into three stages of innovation:

  • Stage 1 - Cutting Edge
  • Stage 2 - Taking Root
  • Stage 3 - Going Mainstream

Most of the product types discussed in Probiotics and Prebiotics: Food and Beverage New Product Trends are labeled as cutting edge, and many of these lack the sales track record to designate as trends. Nonetheless, fortification with probiotics has emerged as a hotbed of innovation, often combined with other nutritional trends and superfood ingredients.

Probiotics' Growth in the Food and Beverage Industry

As the number of new food and beverage products fortified with probiotics multiplies in the marketplace, this trend raises questions and creates potential obstacles to its growth. Nonetheless, it's hard to imagine probiotics being a temporary fad. There are traditional foodway histories with probiotics, modern research-supported benefits, and open-ended possibilities for advanced research on specific benefits of probiotic strains.

Note: Product cover images may vary from those shown

Slide 5: The Market and Its Prospects
Slide 9: The Human Microbiome Project Slide 12: Modern Era Probiotic Products
Slide 13: Prebiotics
Slide 14: Traditional Sources of Probiotics and Prebiotics
Slide 17: Fig. 1: "Do You Especially Seek Out Any of the Following Foods or Beverages" 2017
Slide 19: Digestive Health
Slide 20: Food Borne Illness
Slide 21: Immunity
Slide 23: Metabolic Syndrome
Slide 24: Mental Health
Slide 25: Sports Nutrition
Slide 26: Seasonal Allergies
Slide 27: Weight Management
Slide 28: Other Potential Functional Benefits
Slide 30: Introductory Note
Stage 3 - Going Mainstream
Slide 31: Specialty Kefir & Yogurt Drinks
Slide 33: Probiotic Frozen Yogurts
Slide 34: Kombucha
Stage 2 - Taking Root
Slide 35: Drinking Vinegar Slide 36: Probiotic Juices
Slide 37: Probiotic Cheese
Stage 3 - Cutting Edge
Slide 38: In Wellness Shots
Slide 39: In Waters and Coconut Waters
Slide 41: In Coffee and Tea
Slide 44: In Sodas
Slide 46: In Meal Shakes and Protein and Drink Mixes
Slide 48: In Beer
Slide 50: Kvass
Slide 52: In Breads and Baking Mixes
Slide 54: In Cereal, Granola, and Snack Bars
Slide 56: In Spreads
Slide 57: In Condiments
Slide 58: In Chips
Slide 59: In Chocolates Slide 60: In Ice Cream
Slide 61: Probiotics for Kids

Note: Product cover images may vary from those shown