Workshop Summary

As of 11/04/09

Probiotics: Market Opportunities and Consumer Trends
Saturday, Nov. 14, 8:30-11:30am
Location: San Polo 3501A, Level 3

Workshop Leaders

Robert W. Hutkins, Ph.D., Professor, Department of Food Science and Technology, University of Nebraska–Lincoln
Claire L. Kruger, Ph.D., Chief Executive Officer and Director of Health Sciences, Spherix Inc.
Gregory J. Stephens, R.D., Vice President of Strategic Consulting, The Natural Marketing Institute

Session Descriptions

Current Research on Probiotics: A Century after Metchnikoff
The intestinal tracts of animals and humans are densely populated with a wide diversity of bacteria. As first suggested a century ago by Metchnikoff, it is now well established that this microbiota has a major impact on the health of the host, affecting gastrointestinal health in particular. However, evidence also suggests the gut microbiota may also be involved in diabetes, obesity and other systemic diseases. Importantly, it also appears clear this microbiota can be modulated by diet or by direct supplementation with probiotic bacteria, which are “live microorganisms that confer health benefits on the host.” In this presentation, current research on probiotic bacteria and their role in gut health will be reviewed. Included will be discussions on the types of bacteria that are produced and consumed as probiotics, issues related to their identification and nomenclature, and the “vehicles” or carriers used to deliver probiotics to consumers. In addition, the physiological properties and the suggested means by which probiotic bacteria improve gastrointestinal and overall health will be described. The use of prebiotics, carbohydrates that also affect the intestinal microbiota, whether consumed alone or combined with probiotics in the form of synbiotics, will also be reviewed.

Speaker: Robert W. Hutkins, Ph.D., professor – department of food science and technology, University of Nebraska-Lincoln

Evidence Needed to Support Safety and Health Claims for Probiotics
Consumers are increasingly aware of the potential health benefits of probiotics, and thus market potential continues to grow. New scientific studies build on the body of evidence already available supporting the safety of ingestion and efficacy of use of selected probiotics in maintaining specific health benefits. For many indications, however, the current scientific data is not yet adequate. The commercialization of a probiotic requires substantiation of both the safety and health benefit. Both elements are subject to regulatory standards that vary by country with considerable difference in perception of the benefit of ingestion of a probiotic and the language allowed on product labeling that convey that benefit to the consumer. Additional challenge is presented in meeting the standards of scientific rigor required for determination of safety of new probiotics. For example, while the presence of virulent properties in a given bacterial strain can be demonstrated experimentally, proving the absence of virulence genes is complex. While the generation of complete bacterial genome sequences can provide corroboration of safety, this may also raise new questions. A new genome sequence may reveal the presence of virulence genes not anticipated. Thus meeting an evolving scientific and regulatory standard of safety is critical.

Speaker: Claire L. Kruger, Ph.D., CEO and director of health sciences, Spherix Inc.

The Mainstreaming of Probiotics: Is it Sustainable?
Over the past several years, probiotics have moved from capsules and yogurt in the natural products channel to become mainstream products in the food/drug/mass. With this growth came a range of supplements and new products in functional food and beverage forms. But as new supplements and functional foods enter the consumer lexicon, can probiotics sustain the growth and position among consumers? Based on analysis of new consumer research and 10 years of trended data from NMI’s proprietary databases, Gregory Stephens will examine consumer attitudes, behaviors and product usage patterns as they relate to the probiotics consumer. Data analysis will include trends in consumer awareness of pre- and probiotics, perceived deficiencies, current usage and preferred forms (i.e., foods and beverages vs. dietary supplements), as well as a demographic and psychographic overview of the emerging probiotics consumer. Through this analysis, workshop participants will be able to identify issues and opportunities affecting the continued growth of the probiotics market.

Speaker: Gregory J. Stephens, R.D., vice president of strategic consulting, The Natural Marketing Institute

Speaker Biographies

Robert W. Hutkins, Ph.D., Professor – Department of Food Science and Technology, University of Nebraska-Lincoln
Robert W. Hutkins, Ph.D., is the Khem Shahani Professor of Food Microbiology in the department of food science and technology at the University of Nebraska, where his research is focused on metabolism of prebiotic carbohydrates by lactic acid and probiotic bacteria and their role in gastrointestinal health. Prior to joining the faculty at Nebraska in 1987, Dr. Hutkins was a research scientist at Sanofi Bio Ingredients in Waukesha, Wisconsin. He has taught courses in food microbiology for 20 years and has published widely on probiotics and prebiotics. Dr. Hutkins is a past-chair of the IFT Expert Panel on Food Safety and Nutrition, and is currently on the scientific board of the International Probiotics Association. He is the author of the recently published text, Microbiology and Technology of Fermented Foods.

Claire L. Kruger, Ph.D., CEO and Director of Health Sciences, Spherix Inc.
Dr. Kruger is CEO and director of health sciences at Spherix Inc., where her primary area of expertise is in foods, consumer products and pharmaceuticals. Dr. Kruger provides scientific, regulatory and strategic support to clients in the U.S. and international regulatory arenas, and with more than 20 years of consulting experience, has conducted toxicity evaluations of foods and food contaminants, as well as health risk assessments and exposure assessments of drugs, cosmetics and pesticides. In her role as a consultant, Dr. Kruger has been involved in the safety evaluation of a variety of consumer products, providing oversight of product compliance with current and emerging scientific and regulatory guidance. She has been involved in evaluating the safety of foods, novel foods, food additives, GRAS (generally recognized as safe) substances, dietary supplements, food contact substances, and food contaminants. Dr. Kruger has also developed health risk assessment and regulatory compliance dossiers for ingredients used in dietary supplements, infant formulas, medical foods, novel foods and functional foods.

Gregory J. Stephens, R.D., Vice President of Strategic Consulting, The Natural Marketing Institute
Stephens is vice president of strategic consulting with The Natural Marketing Institute (NMI). He brings 25 years of specialized expertise in the nutrition and pharmaceutical industries to NMI. Stephens’ background includes sales, marketing, strategic planning, clinical research and regulatory affairs for companies such as Nurture, Inc. and Ross Nutritional Products Division of Abbott Laboratories. He received a bachelor's of science degree in human nutrition from Georgia State University, and is a registered dietitian.

Registration Fee*

*Access to this Post-Conference Workshop requires the purchase of an event ticket in advance or at the door. Registration includes continental breakfast and a conference workbook.