With new dairy-free probiotic foods entering the Bacillus Coagulans Market each year, wellness and health continue to be at the forefront of new product development strategies. The majority of dairy-free foods now typically contain Bacillus coagulans as the primary ingredient. Due to the rise in vegetarian and vegan consumers' preferences for low milk cholesterol and increased lactose intolerance, there has been an increase in the demand for non-dairy probiotics. Bacillus coagulans, which has been deemed safe by the European Food Safety Authority and the US Food and Drug Administration, is typically added to functional foods and dairy-free probiotic supplements. The demand for heat-treated food products is rising as a result of the high stability of bacillus coagulans during processing and heating.
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