Sabinsa Receives GRAS status for LactoSpore

January 5, 2009

Sabinsa’s (Piscataway, NJ) probiotic ingredient, LactoSpore, received GRAS status after a review of safety and toxicology data by an independent panel of scientists.

Sabinsa’s (Piscataway, NJ) probiotic ingredient, LactoSpore, received GRAS status after a review of safety and toxicology data by an independent panel of scientists.

“LactoSpore is particularly valued by our customers for its convenient storage and handling attributes. The fact that this clinically validated probiotic culture does not need refrigeration to help retain its healthful properties is attractive to formulators and consumers alike,” said Lakshmi Prakash, PhD, vice president of innovation and business development.

LacotSpore, formerly known as Lactobacillus sporogenes is a shelf stable (at room temperature) probiotic, originally isolated from a food source (green malt) in Japan.

It can be used in baked goods to milk products, soups, snacks, candy, and non-alcoholic beverages, among other products.

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