{"id":14185,"date":"2025-12-02T19:24:53","date_gmt":"2025-12-02T19:24:53","guid":{"rendered":"https:\/\/www.biocult.ro\/?page_id=14185"},"modified":"2026-05-18T07:22:37","modified_gmt":"2026-05-18T07:22:37","slug":"innovation","status":"publish","type":"page","link":"https:\/\/www.biocult.ro\/en\/inovatie\/","title":{"rendered":"Innovation"},"content":{"rendered":"
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Probiotics: from ingredient to strategic differentiator in functional foods and beverages\n<\/h4><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Modern consumers are no longer looking for taste alone. They are seeking foods and beverages that deliver real health benefits, from digestive support to immune health. Research shows that 51% of consumers are interested in products offering digestive and immune system benefits. (Novonesis study, Source: Mintel GNPD, August 2022\u2013July 2023, US)<\/span><\/p>\n

\u00a0<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

This is not simply a trend, but a strategic opportunity for manufacturers, distributors and brands. Probiotic-enriched ready-to-drink (RTD) beverages enable the creation of products that combine excellent taste with modern functionality, helping brands differentiate themselves in an increasingly competitive market.<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The same principle also applies to the food industry. For example, probiotic-enriched cereals enable the development of products that combine taste with functional benefits.
ProSilience\u2122 HU58\u2122<\/strong> probiotics, developed by global biosolutions leader Novonesis and distributed by Biocult, are designed to deliver real value to consumers. <\/span>
Read more \u2026<\/strong>
<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

How ProSilience\u2122 HU58\u2122 is redefining the standard in functional foods\n<\/h4><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

In a market where functional foods \u2013 such as snacks, protein bars and cereals \u2013 are rapidly becoming a standard rather than a differentiator, the question is no longer whether these products provide additional health benefits, but how relevant and credible these benefits are for consumers.<\/strong><\/p>\n

<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

And the answer is increasingly shifting towards one essential aspect: what are the real benefits for digestive health and the microbiome?<\/strong>
The claim \u201chigh in fibre\u201d is no longer enough, as perceived value is moving from ingredients towards the actual effects they deliver.<\/strong><\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

While fibre was, until recently, the main functional argument, consumers today are becoming increasingly interested in solutions that act directly on the microbiome. According to Novonesis studies, 85% of consumers are interested in probiotics in functional foods, driven by growing concerns around digestion and immunity.<\/strong><\/span>
Read more...<\/strong>
<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Real differentiation in the functional beverages market starts with the right probiotic\n<\/h4><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The ready-to-drink (RTD) functional beverages market is becoming increasingly competitive, and differentiation no longer comes solely from taste or packaging. Consumers are looking for products that deliver real functional benefits<\/strong>, and probiotics are already among their top preferences.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t\t\t\t

According to Novonesis studies, <\/strong>over 85% * of consumers <\/strong>are interested in obtaining probiotics from functional foods and beverages. This turns the Ready-To-Drink beverage category into a segment with significant potential, but also into a technological challenge.
The category includes juices, smoothies, flavoured waters, fortified beverages, non-alcoholic beer and kombucha<\/strong>, offering extensive development opportunities.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t


The real challenge in this market: stability, not just promise.<\/strong>
Integrating probiotics into beverages presents well-known challenges: low pH, thermal processing (pasteurisation), loss of viability over time, and potential effects on taste and texture. Novonesis introduces a probiotic designed for industry realities: ProSilience\u2122 HU58\u2122<\/strong>, a strain specifically developed for demanding applications such as RTD beverages. This probiotic is distributed by BIOCULT, a company with more than 20 years of market experience.<\/span>
Read more...<\/strong>
<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Saltlite, reducing sodium through smart biotechnology\n<\/h4><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The<\/span>\u00a0<\/b>SaltLite <\/b>concept, originally developed by Chr. Hansen enables cheese producers to reduce sodium levels by up to 50% without compromising taste or texture. The solution combines selected cultures and precise process adjustments to maintain the cheese\u2019s sensory profile and structural stability. This innovative approach responds to the growing demand for healthier products with an improved nutritional profile.<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

SaltLite <\/b> - a combination of DVS starter cultures, adjunct cultures, and CHY-MAX M cheese coagulants \u2013 can reduce sodium levels by up to half while ensuring \u201cexceptional product quality\u201d<\/span>\u00a0<\/p>\n

According to the ingredient manufacturer in Denmark, the cultures help maintain the taste that would normally be lost when reducing salt levels, while cheese coagulants improve texture and reduce bitterness.<\/span><\/p>\n

SaltLite <\/b> demonstrates the potential of applied biotechnology to generate real value in the dairy industry.\u00a0<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Advanced food safety through bioprotection: The SafePro\u00ae concept\n<\/h4><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Listeria monocytogenes represents one of the most persistent challenges for the modern food industry, even in environments with high standards of hygiene and control. Its ability to survive at low temperatures, adapt to different environments, and contaminate products after processing means the risk is constant. In addition, current trends such as ready-to-eat products, clean-label requirements, and extended supply chains increase pressure on food safety. In this context, prevention is no longer optional, but becomes a key strategic component for protecting both consumers and brands.<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

SafePro\u00ae<\/strong> is an innovative bioprotection concept that uses selected food cultures to control the growth of <\/span>Listeria monocytogenes<\/span><\/i> naturally. These cultures act by dominating the microflora, consuming available nutrients and producing inhibitory metabolites, creating an additional biological barrier within the product. SafePro\u00ae does not replace standard hygiene measures but complements them through a <\/span>hurdle- technology<\/span><\/i>, approach adapted to current clean-label requirements. The result is an increased level of safety, achieved through fermentation and natural processes, without compromising product quality.
<\/span>Read more\u2026<\/strong><\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

YoFlex\u00ae Acidifix \u2013 smart control of acidification in yoghurt\n<\/h4><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Maintaining a balanced taste and a stable texture throughout shelf life is a major challenge in yoghurt production. Post-acidification can lead to an overly sour taste, syneresis and loss of sensory quality, affecting consumer perception. This issue is amplified in yoghurts with reduced sugar, fat or stabilisers, as well as in longer distribution chains. Precise control of acidification is therefore essential for consistent, competitive products.<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

YoFlex\u00ae Acidifix<\/b> is an innovative concept based on selected starter cultures, designed to limit post-acidification without compromising initial fermentation. The solution enables a milder taste, improved stability and a uniform texture throughout the product\u2019s shelf life. YoFlex\u00ae Acidifix offers manufacturers formulation flexibility and process reliability, making it ideal for modern, premium yoghurts aligned with current clean-label and sugar-reduction trends.<\/span>
Read more...<\/strong>
<\/a><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t\t\t
Challenges<\/div>\n\t\t\t\t\t\t\t\t\t
Solutions<\/div>\n\t\t\t\t\t\t\t\t\t
Advantages<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t\t\t\t\t\t
Challenges<\/div>\n\t\t\t\t\t