Europe ranks 2nd- after Asia Pacific- for Probiotic and drinking Yoghurts, with a market value of 5.001,5 EUR million in 2021
The European probiotic supplements market was valued 1.464 EUR million in 2021, close to 25% of the global value
Probiotics: what's in a name?
IPA Europe brings together a forum of leading producers of probiotic cultures, probiotic foods, supplements, nutritionals and therapeutic products
Better consumer information and a thriving probiotics industry in Europe
The IPA Europe Manifesto
IPA Europe and European Dairy Association (EDA) joint statement on probiotics
For a better regulatory environment for probiotic food and food supplements in Europe
The science behind probiotics
Discover the 4 criteria to qualify microorganisms as “Probiotic” in foods and dietary supplements
IPA Europe's priorities: better information for consumers, better rules for the industry, better quality of life


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Probiotic market and trend analysis 2018-2021

The updated market data for probiotic products (yoghurts and drinking milk, supplements and sour milks) with data comparisons from 2018 to 2021 is now available. IPA Europe has elaborated Euromonitor figures and specific data on online sales of probiotic supplements from Lumina Intelligence. Here some relevant findings: The global market of probiotic ...

What are probiotic microorganisms?

Probiotics are live microorganisms that can be formulated into many different types of products, including foods, drugs, and dietary supplements.

Species of Lactobacillus and Bifidobacterium are most commonly used as probiotics, but the yeast Saccharomyces cerevisiae and Bacillus species are also used as probiotics. Lactic acid bacteria (LAB), including species of Lactobacillus, which have been used for preservation of food by fermentation for thousands of years, can serve a dual function by acting as agents of food fermentation and, in addition, potentially imparting beneficial effects.

However, the term “probiotic” should be reserved for live microorganisms that have been shown in controlled human studies to accomplish their beneficial action. Fermentation of food provides characteristic taste profiles and lowers the pH, which can help in prevention of spoilage microorganisms and potential pathogens.

 

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