i-Culture Probiotics
Health, Functionality & Proven Performance for Dairy and Beyond
Natural Strength, Backed by Science
Probiotic cultures are at the heart of today's functional dairy innovation.
i-Culture Probiotics combine scientifically validated strains — from Lactobacillus acidophilus and Bifidobacterium spp. to L. rhamnosus and Saccharomyces boulardii — enabling producers to create yogurts, fermented milks, fresh cheeses, and plant-based products with both taste appeal and scientifically backed health benefits.
Whether boosting gut health, improving shelf stability, or meeting consumer demand for functional foods, i-Culture offers strain-specific and blended probiotic solutions designed for real-world performance.
Broad Strain Portfolio
Lactobacillus, Bifidobacterium, Saccharomyces and blends for dairy and non-dairy.
Applications
Yogurt, kefir, sour milk, frozen yogurt, fresh cheeses, plant-based dairy alternatives.
Stability
Shelf-life optimized with low post-acidification and clear cell count performance.
Clean-Label Ready
Non-GMO, available HALAL/KOSHER certified, consumer-recognized strains.
Clean-Label
Non-GMO, natural origin, available with HALAL/KOSHER certification.
i-Culture Probiotic Product Range
Developed with advanced biotechnology expertise, i-Culture™ offers probiotics in freeze-dried direct-set formats for flexibility in industrial and artisanal production.
Core Strains & Functions:
Lactobacillus acidophilus, Lb. casei, Lb. rhamnosus — promote gut health, immune balance, and enhance yogurt/fresh cheese profiles.
Bifidobacterium species (animalis, bifidum, breve, infantis, lactis) — improve digestion, deliver mild flavors, and reduce post-acidification in yogurts and fermented milks.
Lb. helveticus, Lb. plantarum, Lb. paracasei — multifunctional strains for dairy, cheeses, and plant-based fermentation.
Kefir-related strains (Lb. kefir, yeasts) — create effervescent, probiotic-rich kefir beverages.
Yeast probiotics (Saccharomyces boulardii, S. lactis) — contribute to gut health and broaden functional appeal.
Probiotic Blend Examples:
Yogurt — balanced cultures (S. thermophilus, Lb. bulgaricus, Bifidobacterium, Lb. acidophilus) for taste, texture, and probiotic benefits.
Cheese Probiotics — specialized blends for hard and stretched-curd cheeses with added functional value.
Yeast Probiotics — Saccharomyces boulardii and others for gut health in dairy and supplements.
A versatile portfolio for yogurts, kefir, cheeses, and plant-based dairy alternatives.
Application
I-Culture Probiotics are designed for use in:
Yogurts & Fermented Milks
Drinkable, set, stirred, Greek.
Fresh Cheeses
With probiotic properties.
Kefir & Sour Milks
Mixed strain cultures with yeasts and bacteria.
Hard & Semi-Hard Cheeses
Adjunct probiotics for functional positioning.
Plant-Based Dairy
Soy, oat, almond, coconut substrates.
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Multi-Application
Perfect for yogurt, kefir, fermented milks, cheeses, and plant-based products.
Functional Health
Clinically backed strains supporting digestion and immune balance.
Stable Processing
Controlled fermentation with reduced post-acidification.
Consumer Trust
Familiar, trusted strains with proven market performance.
Market Info
Probiotic Market Insights
Market research reveals significant growth and innovation in the probiotic sector driving industry transformation.
CAGR in Yogurt & Probiotic Drinks — The yogurt and probiotic drink market is projected to expand at nearly 10% CAGR through 2030, fueled by rising demand for functional foods and premium dairy beverages.
Probiotic Yogurt by 2035 — The probiotic yogurt category is forecasted to more than double, reaching $67.7 billion by 2035, supported by consumer health awareness and the rise of plant-based options.
CAGR in Fermented Dairy Ingredients — Fermented dairy ingredients are projected to grow at 8.3% CAGR (2025–2035), driven by innovations in mild yogurts, stability solutions, and fortified functional products.
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