FOOD AND BEVERAGES

Probiotic strains and enzymes are widely used across various food and beverage (F&B) categories, offering functional health benefits while enhancing product value. 

• Common Strains: Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus and enzymes:  Lactase, Protease, Lipase.
• Applications: Yogurt, cheese, buttermilk, and fermented dairy drinks for improved digestion and gut health.

• Common Strains: Lactobacillus plantarum, Bacillus coagulans, Saccharomyces boulardii and enzymes: Amylase, Pectinase, Glucose, oxidase.
• Applications: Probiotic juices, kombucha, and functional waters to support hydration and immunity.

• Common Strains: Heat-stable strains like Bacillus subtilis and Bacillus coagulans and enzymes: Amylase, Xylanase, Protease.
• Applications: Probiotic bars, granolas, and bread for convenient gut health support

• Common Strains: Lactobacillus casei, Lactobacillus rhamnosus and enzymes: Cellulase, Pectinase, Protease.
• Applications: Vegan yogurts, nut-based milks, and plant-based cheeses for lactose-free consumers.

• Common Strains: Bifidobacterium lactis, Lactobacillus reuteri and enzymes: Lipase, Lactase, Protease.
•  Applications: Infant formula and cereals to enhance digestion and immunity.

• Common Strains: Lactobacillus sakei, Lactobacillus curvatus and enzymes: Protease, Transglutaminase, Lipase.
•  Applications: Fermented sausages and processed meats to improve shelf life and functional benefits.

• Common Strains: Lactobacillus fermentum, Pediococcus acidilactici and enzymes: Pectinase, Amylase, Cellulase.
•  Applications: Pickles, kimchi, and sauces with enhanced probiotic benefits.