Maanit, Israel-based Galam, a global manufacturer of ingredients for the food industry, among others, said it recently opened two new production plants for sc-FOS (fructo oligosaccharides/oligofructose), both with a strict quality control system and a capacity of thousands of tons.

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.

Start with something healthy, and then make it better. That’s the basic recipe for creating a value-added milk-based beverage. Traditionally, the three largest and most active claims about dairy beverages regarded digestive/gut health, heart/cardiovascular health and bone health. But, in recent years, the market has seen many novel dairy beverages that tout energy, immune health, weight control, satiety, anti-aging, skin health, beauty, eye health, joint health, mental acuity and concentration.

Although 72% of Americans are aware of prebiotics’ association with digestive health, according to the International Food Information Council’s 2011 functional foods survey, most would be hard-pressed to describe prebiotics and their functions. That’s understandable. The story of prebiotics and health is not simple. But as scientists learn more, the story becomes more compelling and worth the telling.

In our February column we discussed the importance of digestive health as the basis of all good nutrition and the role ice cream products could play in terms of providing probiotic (consumption of “live and active beneficial” bacteria) and/or probiotic friendly (that is, prebiotic) mix ingredients. We reviewed delivery of probiotics via active culturing and/or cold inoculation.