Prebiotics, Probiotics and Postbiotics to grow in dairy

The need for prebiotics — as well as probiotics and postbiotics — continues to grow in the dairy marketplace.

Arizton’s latest research report shows that the global prebiotics market will grow at a compound annual growth rate (CAGR) of 11.37% from 2023 to 2029.

"The growing awareness of the health benefits of prebiotics, such as improved gut health and overall digestive function, and increased consumption of functional dairy products is anticipated to boost the growth of the global market," stated Nexira. "There is a growing consumer focus on holistic health, particularly gut health, which aligns with the increasing interest in 'biotics (probiotics, prebiotics, postbiotics, and Synbiotics). This interest is driven by the recognition of the role these ingredients play in improving gut health and the health of other body systems. Specifically, prebiotics, which include certain dietary fibers and other non-fiber substances like polyphenols, are selectively utilized by host microorganisms to confer health benefits. These benefits include improving calcium absorption, helping regulate blood sugar, nourishing beneficial gut bacteria, and aiding in laxation."

’Biotics may also receive a boost from research and may go beyond the gut health and immune health benefits discussed in-depth throughout this story. For example, a recent study, conducted by Jackson et al., demonstrates that the intake of the prebiotic dietary fiber oligofructose alone, or in combination with the human milk oligosaccharide 2’fucosyllactose, promotes a significant increase in Bifidobacteria in the gut and can result in substantial improvements in mood in healthy adults with mild to moderate feelings of anxiety and depression.

The results showed that at the end of the four-week intervention period, those participants taking the prebiotic oligofructose on its own, or in combination with 2’fucosyllactose, experienced significant increases in beneficial gut bacteria, including Bifidobacterium, Bacteroides, Roseburia and Faecalibacterium prausnitzii, compared to the control group. Additionally, those taking oligofructose on its own or in combination with 2’fucosyllactose also significantly outperformed the control group in improvements in several mood state parameters.

In comments made to Dairy Foods, Denisse Colindres, nutrition communication manager  North America at Parsippany, N.J.-based BENEO, called this study a “breakthrough.”

“Two out of three consumers across the globe already see the importance of their gut on mood, saying that their digestive health influences their mental well-being and stress levels. Thanks to the gut-brain axis, important mood parameters can be influenced via microbiota modulation,” Colindres explains. “With mental health disorders such as anxiety and depression an increasing burden on health systems globally, using a diet approach that positively influences microbiota using gut-friendly food is an attractive proposition for decreasing public health costs and supporting healthy living.

“In addition to the many benefits: digestive health, weight management, fiber enrichment, etc., these findings will further support manufacturers in their efforts to promote the health of their products containing the scientifically proven prebiotic fibers inulin and oligofructose,” she continues.

Ingredients providers beyond BENEO also stress the importance of these study results. “The study by Jackson et al. significantly advances our understanding of the relationship between dietary fibers, specifically prebiotics, and mood improvement,” says Joe O’Neill, vice president of sales and business development, A&B Ingredients, Fairfield, N.J. “This research demonstrated a connection between the consumption of prebiotic fibers and mood improvement in adults experiencing mild to moderate symptoms of anxiety and depression.

“Given the growing consumer interest in health and nutrition, effectively marketing these benefits will be crucial for food and beverage brands looking to differentiate their products,” O’Neill adds. “Brands can effectively reach health-conscious consumers by marketing these benefits with science-backed claims, o-pack messaging, consumer education, and leveraging current trends towards natural and functional foods.”

Jenn Adams, director of ingredient technology and applications for Fenton, Mo.-based IFPC, echoes similar sentiments: “By effectively communicating these mood-enhancing benefits, manufacturers can meet the rising demand for products promoting holistic well-being. Also, some recent product development trends support food as medicine versus taking supplements plus vitamins. Consumers want their food to provide benefits that go beyond nutrition, including mental well-being. Good examples have been the recent launch of products that feature botanicals plus adaptogens that are linked to reduction of stress.”