When it comes to probiotics and prebiotics, you could say today’s consumers are very pro. In fact, according to a 2020 report from Hyderabad, India-based Mordor Intelligence titled “Probiotics Market — Growth, Trends, COVID-19 Impact and Forecasts (2021-2026),” the global probiotic market is expected to have a compound annual growth rate (CAGR) of 8.08% during the forecast period of 2020-2025.

Looking at the top 10 list of health positioning for new yogurt products worldwide over the last two years (based on a report from Innova Market Insights), it is a bit surprising that “no-/low-/reduced-fat” tops the list, with “high source of protein” coming in a close second.

Today’s health-conscious shoppers want to know more about the ingredients that they consume. Are they natural? Are they sustainable? What health benefits do they provide?

While Today’s Dietitian listed “Probiotic Push” as one of the hot nutrition trends for 2016, their synergistic partners, prebiotics, have not gained as much traction with either consumers or health professionals.

Many infant formula brands are adding prebiotics to their lines to help with babies’ digestive health, while other dairy manufacturers still have work to do.

A common sentiment among food industry experts is that consumers aren’t yet ready to hear about prebiotics. I respectfully disagree. As a nutrition therapist, I’ve noticed an increased interest in probiotics among my clients, which is the perfect opportunity to explain that certain fibers, called prebiotics, are needed for probiotics to survive and thrive.