Stability is crucial when it comes to probiotics. The reason is that probiotic bacteria must be alive when consumed, according to the definition of probiotics. This means that it is necessary to keep the probiotics stable at all times, so the consumer can be absolutely sure that the probiotic product delivers on its promise – right to the end of its shelf life.
The “enemies” of stability
Water activity, temperature and oxygen are the three factors influencing the stability – and hence shelf life – of a probiotic product. The stability decreases, meaning that the bacteria begin to die, the more the probiotics are exposed to high humidity, high temperatures and air. Therefore it is necessary to be able to control all the steps of the production process and ensure ideal conditions for stability.
Delivering probiotics that last
Our probiotic solutions are “built” to last. Our entire production set-up is focused on providing you with stable probiotics:
- Screening and selecting the right probiotic strains and knowing how best to care for them
- Producing the probiotics in the gentlest way possible without stressing them
- Suggesting and selecting the optimal dosage form and packaging which can sustain the live probiotics in the final consumer product
- Recommending and maintaining ideal storage conditions
We continuously work on maximizing the shelf life of our probiotic solutions, so they can tolerate more stressful conditions such as high temperature for an extended time, thus providing you with more market opportunities. Illustrating our efforts is our industry breakthrough of offering 3 years’ shelf life at 30°C/86°F for some of our products.
Want to learn more?
Please contact us for more information about the stability of our products.