Solactis Combo is a blend of non-digestible carbohydrates that contribute to improved infant gut health. The formula claims to promote digestive comfort, better microbiota, nutrient absorption and boost immunity via prebiotic stimulation of probiotic strains Bifidobacterium and Lactobacilius in the gut
Lactobacillus is involved in the conversion of lactose and other sugars to lactic acid, which can then be used as bodily fuel. Bifidobacterium plays a major role in lactic acid conversion and also regulates intestine function, and is linked to diarrhoea prevention.
“The latest research indicates that it is better to develop a more diversified gut flora for babies,” Pascal Ronfard, Solactis Group president told us from the show floor.
“We’ve selected a number of non-digestible carbohydrates with varying degrees of polymerisation and found with these specific associations were able to achieve better absorption of nutrients and produce softer stools.”
“We grow the bacteria endogenously, increasing what is already naturally present in the gut. Our partners are then introducing exogenous strains. These strains go on to colonise certain areas of the gut. We’ve found that the combination of these two approaches makes for an excellent microbiota profile.”
In 2012, galacto-fructose benefitted from an article 13.1 general function health claim under the EU nutrition and health claims regulation (NHCR) stating it contributed “to a reduction in intestinal transit time” when consumed at a level of 10g per day.
“Much of our competition is pushing oligosaccharides and its health benefits,” explained Ronfard. “We are thinking the other way around. We are looking at certain health benefits and matching the ingredients that can deliver these benefits to our customers.
"I believe galacto-fructose is an evolution. We are also close to galacto-oligosaccharides, which is also another evolutionary step.”
Galacto-oligosaccharide and galacto-fructose belong to the same group of lactose-derived prebiotics. More recently these ingredients have been added to fruit juices in Germany, baked products in France, infant nutrition products in northern Europe and fermented milk in the Ukraine.