Most probiotic bacteria are sensitive to heat, compression, and acidity, so their survival in thermal processing is the main obstacle to food manufacturers.

Our flagship strains with the process-protect technology have the capacity to survive when exposed to harsh environmental conditions. This property confers them a major advantage when used as probiotics in food processing such as confectionery.

Our B.subtilis Rosell-179 as well as our 3 flagship strains with our process-protective technology (L.rhamnosus Rosel-11 ME, L.helveticus Rosell-52 ME and B.longum Rosell-175 ME) can be successfully added to confectionery applications.

Depending on the market and product, we can share our experience and guide you to the best formulation for your confectionery applications including in:

  • Chocolate
  • Snack Bars
  • Spreads
  • Pastry creams
  • Granolas
  • Other – project dependent

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