In the dynamic landscape of contemporary dietary habits, snacking has evolved to play a vital role in our dietary habits.
 

This shift in consumer behavior presents a golden opportunity for manufacturers to incorporate of probiotics into snacks.
 

According to the Nutiani IPSOS Consumer Health and Nutrition Index 2023, 22% of individuals now snack with the specific intention of meeting their dietary requirements. In fact, one in three individuals now opt for 'better-for-me' snacks as part of their commitment to maintaining a healthy and balanced diet¹. This trend is particularly prominent in regions like China and the United States, where consumers are actively seeking snack options that align with their wellness goals.
 

Probiotics: A Scoop into the Market 

In the Chinese market, UCan’s Canned Yoghurt has emerged as a successful exemplar of a probiotic-fortified product. Simon Wang, Technical Sales Manager, attributes its success to the country's yoghurt-centric probiotic landscape.

In the US, the Kefirlab Dreamsicle Probiotic Shot has been identified by Buffy Gard, Global Business Development Leader, as a noteworthy instance of a convenient, on-the-go format catering to the busy, always-on consumer.

Read the full case studies and additional global NPD insights here.

Probiotics in Snacks: A Manufacturer's Guide

The first step is to choose the right probiotic strains that can survive the processing conditions and have the desired health benefits. As a leading provider of probiotic ingredients, Nutiani HN001^TM and Nutiani HN019^TM is backed by clinically researched benefits including gut health and immunity support. These remains the primary functional claims for probiotic launches^2.

Most probiotics will be killed with heat. For probiotics to provide health benefits, they must reach the gut alive. This might mean opting for shelf stable probiotic products, or those that need to be refrigerated. Consider formats like ready-to-mix powdered beverages, supplements, chocolates, coated protein or snack bars, yogurts, ice creams, cheeses, fresh juices and fermented milk drinks. Manufacturers also need to ensure the survival of probiotics during processing, packaging, and storage, which often means protecting the probiotics from moisture, heat, and light, which can reduce their effectiveness. 

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