A young team of students from Hohenheim developed a way of encapsulating probiotic cultures into edible beads without compromising taste and/or texture. The fruity, probiotic beads were produced in many different flavors and are best served with different dairy products. The beads are able to withstand gastric acids while passing through the stomach area, securing a controlled release of probiotic cultures in the large intestine where their functionality is needed. The group successfully presented their innovation at the TROPHELIA Germany 2013.

Name of University: 
University of Hohenheim