Balchem, a leading global manufacturer of specialty ingredients for human nutrition and health, has announced the launch of StabiliPro^™, its new excipient portfolio designed to stabilise probiotic formulations and extend shelf life. The new product range is set to be unveiled for the first time at SupplySide Global 2025, from 27-30 October in Las Vegas. At the show the Balchem team will present a new study demonstrating how StabiliPro™ can help to maintain probiotic integrity, resulting in a longer shelf life and reducing the need for probiotic overuse in finished product formulations. For dietary supplements, functional food and beverage manufacturers, StabiliPro^™ presents an exciting opportunity to develop new and improved probiotic innovations – with a longer shelf-life and clean label packaging.

The probiotic industry is rapidly growing – currently worth $ 73 billion, it is expected to reach $ 110 billion by 2030.¹ This rising interest in probiotics is fueled by consumer desire for products that support gut health and digestive support, as well as other health and wellness issues – such as immunity and mental and emotional wellbeing. As today’s consumers take a more proactive approach to wellness, many are using probiotics preventively to maintain general health and resilience. Despite this growing demand, manufacturers looking to innovate in this space still face significant formulation challenges – from regulatory hurdles and shelf-life stability to the need for further research to expand understanding on the overall benefits of probiotics. The viability of probiotics is one of the most significant challenges, as these microorganisms are particularly sensitive to harsh processing and high-moisture environments. To address this issue, excipients can play a vital role in maintaining a probiotic’s integrity over its shelf life.

Stabilising probiotic innovation

Enter StabiliPro^™. Balchem’s new clean-label multifunctional excipient portfolio has been developed to enhance probiotic stability in a range of formulations, extending shelf life by ensuring maintenance of probiotic stability and reducing the need for probiotic overages. Many manufacturers currently use more probiotics than needed in their formulations to counter the amount that is lost through deterioration during the product development process.

“The probiotics market is growing rapidly and shows no signs of slowing down, so solutions like StabiliPro^™ are essential in ensuring that functional food, beverage and dietary supplement innovators can achieve effective, cost-efficient formulations to meet the demands of today’s health-conscious consumers,” comments Josephine Nakhla, Strategic Marketing & Business Development Manager at Balchem, Powders & Cereal. “Building on decades of particle engineering expertise, StabiliPro^™ is an exciting addition to our already extensive portfolio of food and beverage ingredient solutions. This launch marks another key milestone in our mission to deliver trusted, innovative and science-based solutions to our customers.”

¹Statista and Grandview Research

New technology protects citrus flavours from the dulling effects of oxidation, producing vibrant true-to-fruit flavour profiles with long-lasting consistency in RTD beverages and drink mixes

California-based T. Hasegawa USA Inc., one of the world’s top food and beverage flavour manufacturers, launched an advanced technology designed to help beverage manufacturers create fresh-tasting citrus drinks with better shelf life consistency.

The company introduced HASECITRUS™, a natural flavour stabilising product that protects citrus flavours from the dulling effects of oxidation – a process where oxygen, pH and temperature reacts with flavour compounds in citrus, changing the colour, aroma and taste.

Citrus flavour oxidation causes major problems for beverage producers who need consistency of flavour and shelf stability in packaged form. Both dry and liquid beverages can be affected by UV light and temperature fluctuations, which can affect the pH balance and accelerate the process of oxidation. HASECITRUS uses a shelf-stable design that does not rely on less refined citrus commodities to help manufacturers create beverage formulations that maintain citrus flavour profiles for longer periods without refrigeration or special packaging.

“Citrus beverages are becoming increasingly complex in categories like sports nutrition and energy that feature added functional ingredients like protein and electrolytes – but consumers also want clean label, preservative-free products,” explained Mark Webster, vice president of sales and marketing at T. Hasegawa USA. “This is driving demand for new technologies like HASECITRUS that enable manufacturers to overcome the effects of oxidation and offer natural flavour beverages that remind consumers what fresh citrus tastes like.”

The new technology was developed as part of T. Hasegawa’s “Bridge to Tokyo” program, which combines the R&D expertise and innovations of the company’s global headquarters in Japan and its California-based U.S. subsidiary. HASECITRUS was developed over a two-year period, inspired by technology from the company’s research and flavour innovations center in Japan.

HASECITRUS launches in eight distinct flavour variants including Lemon; Lime; Orange; Blood Orange; Navel Orange; Lemon Lime; White Grapefruit and Pink Grapefruit. These flavours are offered initially in liquid form, with a dry powder option available upon request. HASECITRUS flavours meet FDA guidelines for natural flavours, upholding clean-label formulations, and the product can be made to conform to non-GMO and Kosher certifications.