Technology that enables food companies to deliver

probiotics through shelf-stable foods

NEW ZEALAND CENTRE OF RESEARCH EXCELLENCE

unlocking new opportunities

The Riddet Institute has developed a novel technology

that allows probiotic strains to be incorporated into a

range of shelf-stable foods. This will enable the food

industry to make the benefi ts of probiotics available

to millions of additional consumers particularly in

developing countries, where there is often no access to

a chilled supply chain. Also this will give all consumers

across the globe a wide range of food choices beyond

yoghurt, cultured milk and fruit juice for realising the

benefi ts of probiotics.

Delivery of probiotics is currently restricted to the chilled

supply chain because probiotic bacteria do not survive

at ambient temperature for long periods.

patented technology enables the probiotic bacteria to be

stable at ambient temperatures for at least 9 months.

NO need to introduce a new strain, food manufacturers

can use most of the tested and trusted probiotic strains in

ambient stable foods by using .

The Riddet Institute is seeking expressions of interest for commercial partnership.

CLOSES THE TECHNOLOGY GAP

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1. Agrawal A., Houghton L.A., Morris J., Reilly B.D., Guyonnet D.,

Goupil-Feuillerat N., Schlumberger A., Jakob S. & Whorwell P.J.

(2009). Clinical trial: the effects of a fermented milk product containing

Bifi dobacterium lactis DN-173-010 on abdominal distension and

gastrointestinal transit in irritable bowel syndrome with constipation.

Alimentary Pharmacology and Therapeutics, 29(1): 104-114.

2. Guyonnet D., Schlumberger A., Mhamdi L., Jakob S. & Chassany

O. (2009). Fermented milk containing Bifi dobacterium lactis DN-

173 010 improves gastrointestinal well-being and digestive symptoms

in women reporting minor digestive symptoms: a randomised,

double-blind, parallel, controlled study. British Journal of Nutrition,

102 (11) : 1654-1662

3. Merenstein D., Murphy M., Fokar A., Hernandez R.K., Park H.,

Nsouli H., Sanders M.E. , Davis B.A., Niborski V., Tondu F. & Shara

N. M. (2010). Use of a fermented dairy probiotic drink containing

Lactobacillus casei (DN-114 001) to decrease the rate of illness in

kids: the DRINK study. Apatient-oriented, double-blind, cluster-

randomized, placebo-controlled, clinical trial. European Journal of

Clinical Nutrition, 64 (7): 669-677

4. Guillemard E., Tondu F., Lacoin F. & Schrezenmeir J. (2009).

Consumption of a fermented dairy product containing the probiotic

Lactobacillus casei DN-114 001 reduces the duration of respiratory

infections in the elderly in a randomised controlled trial. British

Journal of Nutrition, 103 (1): 58-68.

HEALTH BENEFITS OF PROBIOTIC BACTERIA:

Probiotics are live microorganisms which when

administered in adequate amounts confer a

health benefi t on the host (FAO/WHO, 2001).

Probiotic bacteria confer a number of health

benefi ts, e.g.,

• Immunity boosting

• Improved gut health

✔ Prevention of intestinal disturbances

✔ Balancing intestinal micro fl ora

✔ Prevention of various types of diarrhoea

• Prevention of certain types of allergenic

reaction in infants

• Improved oral health

Examples of some successful probiotic strains: Bifi dobacterium lactis DN-173 010 improves

gastrointestinal well-being 1, 2. Lactobacillus casei

DN-114 001 has been shown to decrease the

rate of illness in children3 and reduces the

duration of respiratory infections in the

elderly4. These strains being used in a range of

formulated milk products including successful

functional food brands Activia and Actimel

(Groupe Danone).

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10 KEY TRENDS 2009 • Digestive health• Feel the benefi t• Weight management• Energy• Naturally healthy• Fruit• Kid’s nutrition• Snacking• Target the loyal niches• Packaging and premiumisation

HEALTH IN A BOTTLE APRIL 2009• Gut Health and Immunity –

dominated by probiotic drink • Cardiovascular function• Mental enhancement, mood and metabolism• Beauty and targeting women • Children’s products

PROBIOTIC FORTIFIED FOODS: HIGH OPPORTUNITY FOR GROWTH

Estimated market for probioitcs

based on Wellesley, Mass-based

BCC Research.

Extracted from

http:wwwfoodprocessing.com/

articles/2008/383.html,

October 2010).

0

2

4

6

8

10

12

14

16

18

20

2007 2008 2013

Total probiotic market

Probiotic market for foods

Bill

ion

$

IMMUNITY AND DIGESTIVE HEALTH RANK AMONG THE TOP TRENDS

4

TECHNOLOGY ENABLES PROBIOTIC BACTERIA TO REMAIN VIABLE AT AMBIENT TEMPERATURES:

The viability of commercial

strain of Lactobacillus

casei stabilised with

technology

( ) and stored at 25°C for

9 months, compared to the

freeze-dried sample of the

same strain ( ).

Scanning electron microscopic image of a single particle of the ProBioLife ingredient.

The viability of commercial strain of L. casei in simulated gastric fl uid (a) and simulated intestinal fl uid (b).

4

5

6

7

8

9

10

11

0 4 8 12 16 20 24 28 32 36 40

Freeze Dried

a

0 0 1 1 2 2 3 3 4 4 5 5 6 6 7 7 8 8 9 9

10 10

0 0 30 30 60 60 90 90 120 120 150 150

Minutes

Free Cell

6

6.5

7

7.5

8

8.5

9

9.5

0 2 4 6 8 10 Hours

Free Cell b

SOME IMPORTANT FEATURES:• Free fl owing powdered ingredient with a mean diameter range of 40 to 95 μm

• All natural food materials with GRAS status

• More than one billion viable probiotic cells per gram at the end of a 9 months

storage period at 25°C

• Flexibility for fortifi cation after the heat processing stages, e.g., dry blending

for powdered beverages

• technology has been scaled up from laboratory to pilot plant level.

• technology tested and validated with other probiotic strains such as, L. rhamnosus ATCC 53103, L. plantarum ATCC 8014, L. casei ATCC 393, L. acidophilus ATCC 4356, L. plantarum 299V, B. lactis HN019 (HOWRU) and B. lactis BB12.

• Patent has been fi led in Australia

Storage at 25°C (Weeks)

Log

CFU

/gm

Log

CFU

/gm

Log

CFU

/gm

5

POTENTIAL APPLICATIONS FOR THE INGREDIENT MADE BY TECHNOLOGY :

Good potential to drive the premium on existing product categories with value addition

Powdered beverages

Chocolate spread

Cereal bar

Infant food

Breakfast cereal

Candies

Milk based beverage

Nutraceutical applications (capsule, powder, tablet etc)

4 4.5

5 5.5

6 6.5

7 7.5

8 8.5

9

0 4 8 12 16 20 24 28

Storage at 25°C (Weeks)

Log

CFU

/gm

A powdered ingredient produced

by technology was

incorporated @1%, into a range of

products, that were stored at 25ºC

for 6 months. Products contained

over 10 million live probiotic

cells per gram after six months.

6

A dairy-based powdered beverage with

immunity enhancing probiotic strains

(delivered by technology)

packed in a 10 g sachet. One sachet

delivers at least 100 million live

cells, which is the recommended

concentration of live bacteria by

FAO/WHO for health benefi ts.

Elimination of expensive manufacturing,

and chilled distribution and easy

availability through local traditional

trade will allow parents to buy this

regularly for their children. A high

volume business not only contributes

to company profi t but will help

improve quality of the lives of people

in developing countries.

AN EXAMPLE CONCEPT: IMMUNITY DEFENCE

BEVERAGE FOR CHILDREN

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ABOUT THE RIDDET INSTITUTE

The Riddet Institute is a National Centre of

Research Excellence in New Zealand working at

the nexus of food and nutritional science. The

institute is a partnership between Massey

University, the University of Otago, the University

of Auckland, AgResearch and Plant & Food

Research. It is funded by the New Zealand

government and also earns income from the

domestic and international food industry.

CONTACTDr. Shantanu DasProduct Development ManagerRiddet Institute

T +64 356 9099 Ext 81393F +64 6 350 5655M +64 21852207Email Id: S.Das@massey. ac.nz

Massey UniversityPrivate Bag 11 222Palmerston North 4442New Zealand

Professor

Harjinder Singh

PhD, FRSNZ, FIAFoST

World leading food

scientist with over

250 publications and

6 patents. Highly

cited reseacher.

Dr Shantanu Das

M.Tech., Ph.D., PGDBA

Experienced in

production and R&D

for over 10 years in

different companies

including PepsiCo.

Mr. Arup Nag

M.Tech.

Experienced in

production and

R&D for over 10

years in food and

dairy industry.

www.riddet.ac.nz

RIDDET INSTITUTE CO-DIRECTORS

Distinguished Professor

Paul Moughan

PhD DSc, FRSNZ

Professor Harjinder Singh

PhD, FRSNZ, FIAFoST

INVENTORS OF TECHNOLOGY

Important Legal Disclaimer: While the information contained in this brochure

is given in good faith, the Riddet Institute accepts no liability for any errors

or omissions. Any opinions, recommendations or suggestions given do not

constitute a guarantee or warranty. Specifi cally, the information shall not

be deemed a warranty, representation or guarantee concerning a product’s

suitability or fi tness for a customer’s specifi c purpose. It is the customer’s

responsibility to determine the suitability for its own use of the products

described herein. The customer must make its own independent judgement and

assessment and should not rely upon any opinions, interpretations, statements,

assurances or representations given. The information is subject to change

without notice.