ABSTRACT
In North-America, up to 93% of consumers believe certain foods have health benefi ts that may reduce the risk of disease (Clydesdale 2005). This has fostered the development of functional foods (FF). Global sales of probiotic ingredients, supplements and foods amounted to $21.6 billion in 2010 (BCC Research 2011) and between $24.2 billion (Transparency Market Research 2013) and 27.9 billion (marketsandmarkets.com 2013) in 2011. In North America alone, the probiotics market for human nutrition has revenues of US$1.3 billion, with about 150 companies operating in this market (Rajagopal 2012). Probiotics are arguably the main bioactive components of these fermented FF. In accordance, the main health attributes of such FF is gut health and digestive health still constitutes a key trend for innovation in the FF market (Mellentin 2012).
