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Postbiotics… an emerging trend in functional foods and beverages? In conversation with ADM Postbiotics is a term we’ll likely be hearing a lot more of in 2021, predicts ADM, which says the fermentation byproducts - which don’t require refrigeration or special processing conditions to maintain their viability - make an attractive addition to the food and beverage formulator’s toolbox. Probiotics are live microorganisms that confer a health benefit, and prebiotics are food for probiotics (often fibers selectively utilized by host microorganisms). So what are postbiotics? There’s no official definition, yet (references to postbiotics start appearing in the scientific literature more regularly from around 2014), and the average consumer is likely nonplussed by the term right now. However, postbiotics are sometimes described as the ‘waste’ or byproducts of fermentation, and could include metabolites such as short-chain fatty acids, proteins a

United statesCargill epicorJune linJanice ruedaInternational scientific association for probioticsUnited probiotics international limited protexinWorld health organizationInternational probiotics associationInternational scientific associationஒன்றுபட்டது மாநிலங்களில்கார்கில் காவியம்ஜூன் லின்ஜானிஸ் றூெடாசர்வதேச அறிவியல் சங்கம் க்கு ப்ரோபிஒடிக்ஸ்உலகம் ஆரோக்கியம் ஆர்கநைஸேஶந்சர்வதேச ப்ரோபிஒடிக்ஸ் சங்கம்