Melt, the company behind the new Probiotic Melt Organic Buttery Spread, is marketing the product as good for digestive and immune health.
Photo from Melt Organic
A new butter alternative contains Ganeden Biotech’s (Cleveland) Ganeden BC30 Bacillus coagulans probiotic strain. Melt, the company behind the new Probiotic Melt Organic Buttery Spread, is marketing the product as good for digestive and immune health.
According to Melt president and CEO Meg Carlson, “Probiotic Melt Organic Buttery Spread is not a butter, but a butter improvement. This luscious butter substitute is the first butter, margarine, or edible oil of any kind to contain probiotics on the market.”
Thanks to Ganeden BC30’s noted stability in a wide range of food types, Melt says the new Probiotic Melt “delivers active cultures more effectively than yogurt because Ganeden BC30 survives ten times better than yogurt cultures.” The company says that two servings (two tbsp.) delivers 1 billion CFU of Ganeden BC30.
“Traditional butter does not contain probiotic cultures,” Carlson says. “Most consumers eat yogurt because of the naturally occurring probiotics in those products, yet by the time the yogurt is consumed, the total amount has deteriorated significantly. With Probiotic Melt, just 2 tbsp. on your morning toast or bagel delivers your daily dose with confidence.”
Carlson says she believes a buttery spread like Melt is an ideal way to get consumers their daily supply of probiotics. “Since most buttery spreads are eaten in the morning as part of a quick breakfast spread on toast, bagels, muffins, or waffles, Probiotic Melt is a perfectly easy way to start your day with a daily dose of probiotics.”
The trans-fat-free, dairy-free, soy-free, and gluten-free butter alternative contains “good” fats like virgin coconut, hi-oleic sunflower, and flaxseed oils. The product has numerous certifications, including Non-GMO Project Verified and fair-trade certification for its organic virgin coconut oil. The company says it provides an ideal balance of omega-6 to omega-3 fatty acids.
Nutritional Outlook magazine