Cornelius plans to promote and raise awareness for the Ganeden brand in various food industries, such as bakery, confectionery and dairy.
The companies claim that the composition of GanedenBC30 (Bacillus coagulans, GBI-30, 6086) differentiates itself from other probiotics with its ability to survive manufacturing processes, shelf life, stomach acids and intestinal bile. This allows GanedenBC30 to be incorporated in a variety of foods ranging from frozen yogurt and baked goods to hot cereals and confections.
The strength of GanedenBC30 can be linked to its naturally occurring layer of organic material that protects the genetic core of the bacteria. Other probiotic strains, such as Lactobacillus and Bifidobacterium, are unable to form this protective layer, making them vulnerable to failure in a variety of manufacturing processes.
Source: Cornelius
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