Probiotics have come a long way in just ten years.
The first probiotic-laced yogurt was introduced to the U.S. in 2005, and at the time, the good-for-you bacteria couldn’t be added to anything else and survive.
Nowadays, probiotics have been engineered to withstand the heat required for preparation — like boiling, microwaving or baking — and are found in products as diverse as hot tea, breakfast burritos and gluten-free brownies. This is a huge advance in stability for an ingredient normally sensitive to temperature, light, oxygen and moisture. And it is this viability under diverse processing conditions and a broader temperature range that manufacturers believe will help probiotics achieve greater market penetration.
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