a food product can only be considered functional if together with the basic nutritional impact it has beneficial effects on one or more functions of the human organism thus either improving the general and physical conditions or\/and decreasing the risk of the evolution of diseases\u2019.\u2019<\/em><\/p>\nThe size of the burgeoning market is discussed, with number of product launches at 881 in the United States with fewer but still large numbers in Europe and Asia.<\/p>\n
Milk and yogurt drinks with probiotics predominate in the dairy beverage section. The most common bacteria include L. acidophilus, L. rhamnosus<\/em>,\u00a0L. casei<\/em> and B. bifidum.<\/em> A comprehensive chart shows available probiotic beverages. Fermentation also produces other molecules which are considered healthful. Cereals, for instance, produce nondigestible poly- and oligo-saccharides, and also enhance bioavailability of some amino acids and B vitamins. Others produce folate, cobalamin, vitamin K, riboflavin and thiamine. The authors also discuss how a fermentation product called \u03b3-aminobutyric acid (GABA) acts in neurotransmission, diuresis, and other effects.<\/p>\nOther areas of discussion include:<\/p>\n
\n- Growth of probiotics in fruits and vegetables<\/li>\n
- Viability and extension of shelf-life of probiotics<\/li>\n
- Uses of yeast fermentation<\/li>\n
- Uses of prebiotics and synbiotics<\/li>\n
- Templates for designing new functional beverages<\/li>\n<\/ul>\n
The collaboration of food producers and researchers will be necessary to take the present market in functional beverages to the next level.<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
One could argue that all foods are functional: some merely function to add fat to hips while others overachieve with bioactive compounds to fight cancer. However, the term \u201cfunctional\u201d is now regulated in the food and beverage industry. A new \u201cmust-read\u201d primer available free online maps the history of functional foods and their present day […]<\/p>\n","protected":false},"author":1,"featured_media":677,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"_eb_attr":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/internationalprobiotics.org\/home\/wp-json\/wp\/v2\/posts\/744"}],"collection":[{"href":"https:\/\/internationalprobiotics.org\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/internationalprobiotics.org\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/internationalprobiotics.org\/home\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/internationalprobiotics.org\/home\/wp-json\/wp\/v2\/comments?post=744"}],"version-history":[{"count":0,"href":"https:\/\/internationalprobiotics.org\/home\/wp-json\/wp\/v2\/posts\/744\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/internationalprobiotics.org\/home\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/internationalprobiotics.org\/home\/wp-json\/wp\/v2\/media?parent=744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/internationalprobiotics.org\/home\/wp-json\/wp\/v2\/categories?post=744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/internationalprobiotics.org\/home\/wp-json\/wp\/v2\/tags?post=744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}