This technology has solved the problem of adding beneficial lactic-acid-producing bacteria (LAB) to both wet and dry foods that undergo processing with heat and pressure. The bacterial strain is able to withstand harsh manufacturing regimes including high- compression tableting, coating, highshear blending, and excessive heating. Previously, most LAB could be distributed only in refrigerated wet foods (such as yogurt) and less than 1% of it survived to reach the digestive tract. The new LAB strain delivers 200 times the beneficial bacteria to the digestive tract over current strains, and has been used in products for the treatment of the symptoms of lactose-intolerance, irritable bowel syndrome, Crohn’s disease, colitis, arthritis, psoriasis, and a number of other digestive problems. It also has been shown to strengthen the immune system, improve absorption of vitamins and minerals, aid in digestion generally, and displace harmful bacteria in the digestive tract.
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