Probiotics Market Size Worth USD 125.55 Billion in 2032
Source: The DairyNews
Rising adoption of IoT devices and solutions and increasing use of IoT solutions built on blockchain with smart contracts and Artificial Intelligence (AI) are key factors driving Probiotics Market revenue growth.
The global probiotics market size was USD 57.80 Billion in 2022 and is expected to register a revenue CAGR of 8.1% during the forecast period. Growing awareness among customers about gut health, involvement of international organizations in probiotic product Research & Development (R&D), and increasing consumption of probiotics in food and drinks are some of the key factors driving market revenue growth, writes Emergen Research.
Growing awareness among customers regarding gut health is a key factor driving market revenue growth. Consumption of probiotic-rich foods and the use of probiotic supplements has been observed to positively impact the composition of the gut microbiome. Consumption of naturally fermented foods also contributes to the natural bacterial population of the microbiome. Probiotics play an essential role in the myriad of bacteria that the body relies on to function and maintain good health. These enhance nutrient absorption and aid in digestion when taken at appropriate dosages. Since probiotics are taken orally, their effectiveness depends on how well they can withstand the highly acidic conditions in the stomach and gastrointestinal tract.
The selection of these dairy products for probiotic delivery stems from their distinct physicochemical and nutritional characteristics, which enable them to function as a buffer in the harsh acidic environment of the stomach (pH 2-3). With the help of this buffering property, probiotics can potentially have therapeutic benefits by reaching the lower gut in sufficient quantities (6–8 log CFU/mL). Manufacturers add only non-pathogenic probiotic strains in food and drink products to ensure they do not endanger the consumer. The most widely utilized probiotic microorganisms in food and beverages are lactobacilli and bifidobacteria, which are known to be safe for the host. As common commensals and components of the mammalian flora, lactobacilli and lactococcus lactis are classified as Generally Regarded as Safe (GRAS) in the United States, indicating their safety for ingestion.
However, incorporating probiotics into functional foods can pose significant challenges. In recent years, there has been a sharp increase in the sale of functional foods, especially those containing probiotic microbes, as consumers have become more conscious of the importance of a healthy diet. Probiotics are live bacteria that provide health benefits to the host when given in sufficient doses. Therefore, to ensure host benefits, probiotic meals need to have a high enough concentration of probiotic microbes at the moment of ingestion.
Growing awareness among customers regarding gut health is a key factor driving market revenue growth. Consumption of probiotic-rich foods and the use of probiotic supplements has been observed to positively impact the composition of the gut microbiome. Consumption of naturally fermented foods also contributes to the natural bacterial population of the microbiome. Probiotics play an essential role in the myriad of bacteria that the body relies on to function and maintain good health. These enhance nutrient absorption and aid in digestion when taken at appropriate dosages. Since probiotics are taken orally, their effectiveness depends on how well they can withstand the highly acidic conditions in the stomach and gastrointestinal tract.
The selection of these dairy products for probiotic delivery stems from their distinct physicochemical and nutritional characteristics, which enable them to function as a buffer in the harsh acidic environment of the stomach (pH 2-3). With the help of this buffering property, probiotics can potentially have therapeutic benefits by reaching the lower gut in sufficient quantities (6–8 log CFU/mL). Manufacturers add only non-pathogenic probiotic strains in food and drink products to ensure they do not endanger the consumer. The most widely utilized probiotic microorganisms in food and beverages are lactobacilli and bifidobacteria, which are known to be safe for the host. As common commensals and components of the mammalian flora, lactobacilli and lactococcus lactis are classified as Generally Regarded as Safe (GRAS) in the United States, indicating their safety for ingestion.
However, incorporating probiotics into functional foods can pose significant challenges. In recent years, there has been a sharp increase in the sale of functional foods, especially those containing probiotic microbes, as consumers have become more conscious of the importance of a healthy diet. Probiotics are live bacteria that provide health benefits to the host when given in sufficient doses. Therefore, to ensure host benefits, probiotic meals need to have a high enough concentration of probiotic microbes at the moment of ingestion.
