Probiotics: More Than a Buzzword as Health Claims Grow — What This Means for the Food and Beverage Industry

Probiotics are proving to be more than just a trendy term, with an increasing number of health benefits attributed to them. But what opportunities does this create for the food and beverage industry? DairyReporter offers a closer look.

What Are Probiotics?

Probiotics have already been linked to a wide range of positive health outcomes, including improved mental health, treatment of irritable bowel syndrome (IBS), and a reduced risk of cardiovascular disease.

Now, researchers have uncovered a connection between the probiotic Bifidobacterium and a reduced risk of colorectal cancer.

Probiotics are live microorganisms, often referred to as “good” or “friendly” bacteria, because they help maintain a healthy gut. They can be found in foods such as live yogurt, sauerkraut, kimchi, and soft cheeses.

The seven main probiotic strains commonly added to probiotic products include: Lactobacillus, Bifidobacterium, Saccharomyces, Streptococcus, Enterococcus, Escherichia, and Bacillus.

Could Probiotics Help Reduce the Risk of Colorectal Cancer?

A research team from Mass General Brigham in the United States discovered this link while exploring how the gut microbiome influences disease development, progression, and treatment response.

They also aimed to identify risk factors and environmental exposures contributing to the growing incidence of early-onset colorectal cancer, ultimately seeking strategies to mitigate it.

To conduct their study, the researchers used data from two major U.S.-based prospective cohort studies: the Nurses' Health Study and the Health Professionals Follow-Up Study.

These studies tracked the diet and lifestyle of more than 100,000 women and 51,000 men in healthcare professions over a period of more than 30 years. The researchers also analyzed tissue samples from participants.

Key Findings

The team identified 3,079 cases of colorectal cancer within the study population. However, they had data on the presence of Bifidobacterium in the gut for only 1,121 cases:

• 346 individuals (31%) had Bifidobacterium present in the tumor sample.
• 775 individuals (69%) did not.

A Notable Conclusion

The researchers concluded that consuming at least two servings per week of yogurt containing Bifidobacterium, or a food with an equivalent amount of the probiotic, was associated with a lower risk of developing proximal colorectal cancer (also known as right-sided colon cancer).

"Fermented dairy products like yogurt have long been thought to benefit gastrointestinal health,” said Dr. Tomotaka Ugai, co-lead author of the study. “Our new findings suggest that this protective effect may be specific to tumors that test positive for Bifidobacterium.”

The hypothesis is that long-term yogurt consumption may reduce the risk of proximal colon cancer by modifying the gut microbiome, including increasing levels of Bifidobacterium. However, further research is needed to confirm this theory and integrate it with population-level health studies.

“This study adds to the growing body of evidence linking diet, the gut microbiome, and colorectal cancer risk,” said Dr. Andrew T. Chan, study co-author. “It opens a new path to investigate the specific role of these factors in early-onset colorectal cancer.”

Foods Rich in Bifidobacterium

Bifidobacterium can be found in a variety of fermented foods, including:

• Kefir
• Sourdough bread
• Sauerkraut
• Kimchi
• Yogurt
• Whey
• Tempeh
• Miso
• Pickles
• Cured meats
• Certain wines
• Vinegar

What Opportunities Does This Create for the Food and Beverage Sector?

This research provides a fresh boost to the gut health industry, which is already worth a notable $51.62 billion globally (source: Grand View Research).

The gut health trend is here to stay, as probiotic food sales continue to grow.

• 63% of European consumers say they understand what probiotics are (International Probiotics Association).
• Nearly 3 in 5 U.S. adults report trying to eat foods that promote a healthy gut (Mintel).

“We’re living in a time when a simple Google search for ‘probiotic products’ yields more than 94 million results,” says a spokesperson for the International Probiotics Association. “With the globalization of online sales, the probiotic market is continuously expanding, and these products are becoming increasingly mainstream.”

Market Outlook

It’s no surprise that the global digestive health market is projected to grow at a CAGR of 8.3% over the next five years (Grand View Research).

Food and beverage manufacturers are racing to meet the rising demand, launching everything from gut-friendly drinks to probiotic candies and snacks.

Recent innovations include:

• Dutch start-up NutriLeads, exploring the gut health potential of carrots.
• UK-based start-up Little Inca, developing quinoa-based baby foods to support infants’ gut microbiota.

“In the last decade, the number of patents and filings related to probiotic-enriched foods and beverages has surged,” says Rick Miller, Associate Director for Specialized Nutrition at Mintel. “We’ve seen an exponential increase in probiotic-infused products.”

What Is Colorectal Cancer?

Colorectal cancer is a type of cancer that affects the colon (large intestine) or rectum. It is among the most common cancers worldwide and can be fatal if not detected early.

The risk increases with age, with most cases occurring in individuals over the age of 50.