Probiotics China News Bites – May 2024

  • On May 15, Yakult announced the online launch of its first fruit-flavored product, “Yakult Peach Flavor”. The new product is reportedly rich in iron and Lactobacillus casei, with 1.1mg of iron nutritional elements in one bottle of Yakult Peach Flavor. It is expected to go on sale offline on May 24.
  • On May 10, UK functional ingredient R&D company Clasado Biosciences will launch Saya Suka, a functional drink containing prebiotics and probiotics, at the upcoming global health and nutrition show, Vitafoods Europe, in Geneva, Switzerland, in collaboration with Swiss beverage manufacturer Kefinova. The probiotics in the product are Weizmannia Coagulans GX-1, supplied by probiotic expert Probi AB.
  • On May 20, the National Health Commission’s Government Service Platform issued a notice that Bacillus subtilis QK02 has been accepted as a new food ingredient.
  • Little Blue Deer officially announced the launch of a new product: Prebiotic Crispy Cup. The new product carefully selects imported whole milk powder from New Zealand and natural seaweed sugar for flavoring, with a chocolate sauce content >= 38%. The product also specially adds prebiotics, complex probiotics powder, and a variety of gut-friendly bacteria to take care of the baby’s delicate stomach.
  • Recently, the “Expert Consensus on the Main Characteristics of Human Gut Microbiota” was released. Consensus 1: The formation of gut microbiota and its effects on the host are the result of multiple factors interacting. Consensus 2: The abundance of specific bacteria and metabolites, among others, can be used as important indicators for evaluating and regulating gut microbiota. Consensus 3: Healthy gut microbiota has a strong resilience and stability to external disturbances. Consensus 4: Gut microbiota imbalance is closely related to the occurrence and development of human immune and metabolic diseases. Consensus 5: The precise identification and regulation of healthy gut microbiota urgently require the integration and breakthrough of various new technologies.
  • On April 28, Akita Manman officially announced the new Motherly Love Probiotic Organic Rice Flour. The new product selectively uses organic germ rice and is specially added with Motherly Love Probiotics to enhance the baby’s self-protection ability. The product also has an iron content of 6.2mg/100g, adds vitamin C to promote absorption, and uses specialized grain enzyme hydrolysis technology to not only make the rice flour easy to brew without clumping, but also increases the digestion and absorption rate by 10%.
  • On April 27, Golden Monkey Foods launched a brand-new Fruit Juice Squeeze Nutritional Gummies, with two new flavors, of which the quantity of Zeaxanthin esters in the Mango Pudding flavor reaches 44mg/100g, helping to take care of eyes; and Lactic acid bacteria flavor adds 6 types of lactic acid bacteria fermentation liquids, which can help maintain the health of the gastrointestinal tract.
  • Morinaga Milk Industry has launched Japan’s first vinegar-free “BB536 Fermented Vinegar Beverage – PURESU”, which has received FOSHU (Foods for Specified Health Uses) certification from Japan’s Consumer Affairs Agency and claims the effects of acetic acid and bifidobacteria on the package. This series is a new type of health drink developed by meticulously fermenting whey, a by-product of cheese production containing nutritional components such as proteins and carbohydrates, with Morinaga Milk Industry’s proprietary functional ingredient “Bifidobacterium BB536”.
  • Lallemand Health Solutions and DSM Firmenich have announced a partnership to launch synergistic synbiotic solutions supporting early life nutrition. These solutions will combine DSM Firmenich’s human milk oligosaccharides (HMOs) and Lallemand’s probiotics, making the ingredients of baby formula closer to breast milk. This supports formula-fed infants in establishing a microbiome similar to that of breastfed infants, as well as on the level of immune system, intestinal microbiome, and development.
  • On April 22, Sirio Health (300791) released its annual report for 2023. In 2023, the company achieved total operating revenue of RMB 3.582 billion, a year-on-year increase of 42.87%; net profit attributable to the mother of RMB 281 million, a year-on-year increase of 32.39%.
  • On April 19, Juneyao Health (605388) released its annual performance report for 2023. The company achieved operating revenue of RMB 1.634 billion, a year-on-year increase of 65.71%, and net profit attributable to the parent of RMB 57.58 million, a year-on-year decrease of 24.97%. Among them, the company’s main business, probiotic food, had operating revenue of RMB 155 million, accounting for 19.17%; probiotic beverages had operating revenue of RMB 31.5465 million, accounting for 2.28%.
  • On April 25, SciTop Biology (300858) disclosed its annual report for 2023. In 2023, the company achieved total operating income of RMB 29.99 million, a decrease of 18.94% from the previous year; net profit attributable to the parent company was RMB 9,347.99 million, a decrease of 14.93% from the previous year. In the first quarter of 2024, the company achieved total operating income of RMB 59,025.6 million, a decrease of 18.19% from the same period last year; net profit attributable to the parent company was RMB 18,516.4 million, a decrease of 7.66% from the same period last year.
  • ADM announced that the spore-forming probiotic DE111TM (Bacillus subtilis) has officially obtained approval from the National Health Commission to be launched in China. The approval by the Health Commission signifies that the DE111TM probiotic has passed stringent review and meets strict quality and safety requirements and can be sold to the Chinese market.
  • Lallemand Specialty Cultures (Lallemand) has launched two dairy culture solutions, Flav-Antage BLB1 and Flav-Antage LN2. 1) The specially selected rod-shaped strain Flav-Antage BLB1, which can be used for washed rind cheese and smear-ripened cheese, can provide rich coloration and robust flavor without additives, helping to enhance the sensory properties of the product; 2) The aromatic culture of leuconostoc Flav-Antage LN2, which not only solves the key challenges in the production process of blue mold cheese, but also supports the development of Penicillium roqueforti, helping to improve the texture and flavor of blue mold cheese.
  • Lallemand’s plant lactic acid bacterium, Rosella, has been approved by the Canadian Department of Health to support female health-related effects through vaginal application. It is reported that the Canadian Department of Health has approved the specific health claims of this strain, emphasizing its beneficial health effects on the vagina and female health, including maintaining healthy vaginal microbial communities, maintaining the health of the vaginal microbiome, and promoting healthy vaginal pH values.
  • Latilactobacillus sakei (L. sakei proBio65) from Kaneka Probiotics has now been authorized by the Natural and Non-prescription Health Products Directorate (NNHPD) of the Canadian Department of Health for sale in Canada, promoting beneficial intestinal microbiota helpful for gut and skin health.

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