Ganeden Biotech, a recognized world leader in the manufacturing and marketing of probiotics, announced that its industry leading probiotic, GanedenBC30, is the first probiotic that will be launched in instant coffee.
Ganeden Biotech is no stranger to the beverage market. Partnerships with tea manufacturers include The Republic of Tea, Bigelow Tea Company, Red Mango Frozen Yogurt (iced teas), GT Kombucha, KeVita, and most recently, Tipton Mills. Each company has demonstrated successful product tea launches—hot and/or cold—with the addition of probiotic ingredient GanedenBC30.
“We have repeatedly seen that adding GanedenBC30 to other foods and beverages has consistently increased margins and sell-through, so we are extremely excited about adding GanedenBC30 to one of the two largest selling beverages in the world,” said Mike Bush, Vice President of Business Development, Ganeden Biotech. “GanedenBC30 is the number one selling probiotic outside of the dairy case and it just made sense to add it to something that consumers already love—coffee.”
Ganeden Biotech is currently working with multiple manufacturers and will be announcing partnerships in the coming weeks that will have product on store shelves this year.
GanedenBC30 (Bacillus coagulans GBI-30 6086) is a patented natural probiotic, or good bacteria, manufactured by Ganeden Biotech that has been researched and shown to support the immune and digestive health when added to a healthy lifestyle. While most strains of probiotics need to be delivered in capsule form or in refrigerated products, GanedenÊ¼s probiotic delivery system is different—itÊ¼s an ingredient, consumed in a variety of foods and beverages such as breads and muffins, nutrition bars, yogurt, protein powder, chocolate, and even oatmeal and hot beverages. GanedenBC30 is a high-survivability probiotic. It has a naturally occurring layer of organic material that protects the genetic core of the bacteria. This protective layer provides the
probiotic the ability to survive extreme temperatures involved in food and beverage manufacturing processes, shelf life, stomach acids and intestinal bile. Other probiotics, such as Lactobacillus and Bifidobacterium, are unable to form this protective layer, making them more vulnerable to manufacturing conditions.