July 22, 2014 - Blogs
Rising levels of health consciousness and aging baby boomer population are just a few of the drivers helping fuel growth in the global probiotic market that is predicted to reach $23.93 billion by 2017, according to MarketsandMarkets.
In 2011, North America, Europe, Asia-Pacific (APAC) led the global market with share of 40 percent followed by Europe and North America in terms of revenue. The food and beverage segment commanded more than 85 percent of the overall probiotics market in 2011.
As discussed in the "Probiotics in Foods and Beverages" slide show from Food Product Design's FoodTech Toolbox, consumer understanding of the benefits of probiotics has led to increased use of probiotics in functional foods and beverages, even beyond yogurt and traditional supplement formats. But developing effective probiotic products means understanding how these ingredients work in the gut, and bringing them to fruition involves both formulation expertise and familiarity with regulatory requirements.
Probiotics will be a popular topic at the SupplySide West 2014 taking place Oct. 6-10 at the Mandalay Bay Events Center in Las Vegas. I invite you to attend "The Probiotics Workshop: From Intestinal Microbiota to Business Success," on Friday, Oct. 10 from 8:30-11:30 a.m.
The workshop, underwritten by Chr. Hansen A.S., DuPont Nutrition & Health, Lallemand Health Solutions, Kyolic, Morinaga Milk Industry Co. Ltd. and Nutraceutix, will explore the basics around the intestinal microbiota and the effects on the health of the host; discuss business and regulatory considerations in developing finished products—whether foods, beverages, or dietary supplements; and then dive specifically into scientific substantiation around probiotic label claims. Freddie Ann Hoffman, M.D., CEO, HeteroGeneity LLC, and Mary Ellen Sanders, Ph.D., consultant, Dairy & Food Culture Technologies, will present the workshop.
Rising levels of health consciousness and aging baby boomer population are just a few of the drivers helping fuel growth in the global probiotic market that is predicted to reach $23.93 billion by 2017, according to MarketsandMarkets.
In 2011, North America, Europe, Asia-Pacific (APAC) led the global market with share of 40 percent followed by Europe and North America in terms of revenue. The food and beverage segment commanded more than 85 percent of the overall probiotics market in 2011.
As discussed in the "Probiotics in Foods and Beverages" slide show from Food Product Design's FoodTech Toolbox, consumer understanding of the benefits of probiotics has led to increased use of probiotics in functional foods and beverages, even beyond yogurt and traditional supplement formats. But developing effective probiotic products means understanding how these ingredients work in the gut, and bringing them to fruition involves both formulation expertise and familiarity with regulatory requirements.
Probiotics will be a popular topic at the SupplySide West 2014 taking place Oct. 6-10 at the Mandalay Bay Events Center in Las Vegas. I invite you to attend "The Probiotics Workshop: From Intestinal Microbiota to Business Success," on Friday, Oct. 10 from 8:30-11:30 a.m.
The workshop, underwritten by Chr. Hansen A.S., DuPont Nutrition & Health, Lallemand Health Solutions, Kyolic, Morinaga Milk Industry Co. Ltd. and Nutraceutix, will explore the basics around the intestinal microbiota and the effects on the health of the host; discuss business and regulatory considerations in developing finished products—whether foods, beverages, or dietary supplements; and then dive specifically into scientific substantiation around probiotic label claims. Freddie Ann Hoffman, M.D., CEO, HeteroGeneity LLC, and Mary Ellen Sanders, Ph.D., consultant, Dairy & Food Culture Technologies, will present the workshop.
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