Probiotics and Prebiotics: Food and Beverage New Product Trends
Looking beyond yogurt, this report 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. 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.
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