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Brief Published: 16 Apr 2018

Probiotic-Fortified Fresh Fruit Snacks

Probiotic Apple Snacks

Researchers at the Universitat Politècnica de València in Spain and Universidade Federal do Ceará in Brazil have developed a new technique for fortifying fruit with probiotics to boost gut health.

To create the probiotic fruit, scientists saturated apple pieces with a probiotic strain called Lactobacillus casei and then dried them at different temperatures using a variety of techniques, including ultrasound and conventional air drying.

Their experiments revealed that drying the fruit at 60 degrees allowed the probiotics to survive within the fruit and qualify as a probiotic product.

The study's co-author Juan Andrés Cárcel, doctor of food engineering at Universitat Politècnica de València, said: "[Probiotics] contribute to reducing the risk of cardiovascular diseases and type 2 diabetes. They have anti-inflammatory potential and protect against colitis, among other benefits." We've seen the gut-health food market explode in the past year, with a plethora of new product development taking the spotlight – from start-up brands to established food and drink companies. For an in-depth look at this topic, see our recent report Going With The Gut.

See also New Architecture of Taste (part of our Future of Flavour Industry Trend), US Speciality Food Trends 2017 and Food Influencer Round Up: United States for more key examples.

See also Ingestible Gut Health Sensors and New Food Covetables for exciting tech developments that help consumers to monitor and control their gut health.