Probiotics for the food industry

Probiotics for the Food Industry

Probiotic bacteria (from the Greek pro-bios, “supporting life”) are a specific group of live cultures that can offer benefits for the entire human body, starting with colonisation of the intestine.

More and more companies in the food industry are deciding to turn their production towards foods with probiotic properties, which can be a valid support to consumers’ health and well-being.

There are two specific advantages of using probiotic cultures in the food industry: the possibility to reduce the use of antibiotics, helping to prevent physical problems, and the treatment and cure of various disorders of the intestinal, cardiovascular, digestive and immune systems. 

Sacco System produces and distributes a wide range of probiotic cultures for the food industry, with a variety of applications in the milk and dairy industry (cheeses, fermented milks, yoghurt, ice-cream, etc.) but also in the food sector in general (dark chocolate, plant-based fermented beverages and products, aged salamis, etc.).
 

Sacco System probiotic live cultures for food

The Sacco System range of probiotics includes both individual strains and complex mixtures capable of fully satisfying all the needs of the market. Sacco System probiotic strains include the following products:

  • CRL 1505 (Lactobacillus Rhamnosus CRL 1505): goat's milk extract, which is ideal for use in the production of fermented milk, yoghurt and probiotic cheese. The probiotic CRL1505 stimulates the immune response, offering protection and naturally strengthening the immune system, digestive system and respiratory system in children and adults.
     
  • LPLDL® (Lactobacillus Plantarum LPLDL®): a natural strain that can help in the prevention and treatment of cardiovascular disease. This is an excellent probiotic for controlling cholesterol and arterial pressure, and therefore for functional foods and probiotics aimed at more senior customers or people with cardiovascular problems.
     
  • SYNBIO® (Lactobacillus Rhamnosus IMC 501® + Lactobacillus paracasei IMC 502®): probiotic strain with many different applications. It can be used together with other strains for functional foods and probiotics aimed at improving sports performance, intestinal health and even for products to combat the common dust allergy.

The quality of Sacco System probiotic live cultures is certified by a series of clinical studies and case histories that demonstrate its efficacy for all applications.

Get in touch to request the most suitable formula for your needs!

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Probiotics for the Food Industry | Sacco System
Probiotic bacteria (from the Greek pro-bios, “supporting life”) are a specific group of live cultures that can offer benefits for the entire human body, starting with colonisation of the intestine. More and more companies in the food industry are deciding to turn their production towards foods with probiotic properties, which can be a valid support to consumers’ health and well-being. There are two specific advantages of using probiotic cultures in the food industry: the possibility to reduce the use of antibiotics, helping to prevent physical problems, and the treatment and cure of various disorders of the intestinal, cardiovascular, digestive and immune systems. Sacco System produces and distributes a wide range of probiotic cultures for the food industry, with a variety of applications in the milk and dairy industry (cheeses, fermented milks, yoghurt, ice-cream, etc.) but also in the food sector in general (dark chocolate, plant-based fermented beverages and products,