Digestive Wellness and the power of Probiotics

“Everybody has a unique gut make up, so how one person reacts to a certain strain of probiotics could be quite different to how another person reacts. This can make studying the effects of these bacteria challenging.”

Palmerston North is home to some of the world’s best probiotics, more than 300 strains are currently growing and multiplying at the Microbial Fermentation Unit (MFU), at Fonterra’s Research & Development Centre.

Mark Piper, Fonterra’s Director Group Research and Development says Fonterra has proven success when it comes to probiotics and is partnering with the Universities of Auckland and Otago to further understand their benefits.

“To date our LactoB 001 (DR20TM), has been clinically proven to help treat children’s eczema, and also given some indications that it can reduce post-natal depression by 50% and gestational diabetes by 68%.”

 “Our commercialised probiotic strain BifidoB 019 (DR10TM) can be found commercially in Symbio yoghurt and Anmum. Given its proven benefits, many of our customers also use this strain in their food and beverage products.”

Probiotics and yoghurt

Yoghurt is thought to have been discovered in Central Asia around 6000 BC by herdsmen, who found milk being carried in containers curdled and changed into a substance that lasted longer. Nowadays, many yoghurts are regarded as a superfood full of probiotics – live bacteria that are especially good for our digestive system. 

Probiotic dairy is a mature market in Europe and the USA and is growing in market share across Asia. According to the December 2018 New Nutrition Business survey most consumers think probiotics are good for reducing bloating and increasing physical energy. Other reasons consumers take them include improving digestion, immunity, weight management, and heart health while some specific strains of yoghurt bacteria/probiotics have been shown to improve lactose digestion in lactose-intolerant people.

With the wide range of yoghurts available, it can be difficult to decide which one is the right for you. Greek yoghurt is generally higher in protein than traditional yoghurt. Plain Greek yoghurt is also lower in sugar and carbohydrates.

Yoghurt opened the eyes of consumers to products like kefir cultured, fermented drink. Kefir is made by adding live yeast and bacteria cultures to cow’s milk and leaving it to ferment. It has grown in popularity due to the good bacteria it contains, supporting digestive health.