Tune in watch Anurag Chadha, Managing Director & Country Manager, Chr. Hansen share his insights into probiotics and their significance in building overall health and well-being.
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NewsTranscript
00:00 [MUSIC PLAYING]
00:03 So Kristian Hansen's motto is, let's grow a better world
00:24 naturally.
00:25 And all our solutions are natural,
00:27 and they all have microbial origins.
00:30 And our solution spans from food to human health to plant,
00:35 and all the way to animal health.
00:37 So for the food, we largely work with the dairy sector
00:40 to create wonderful products like curd, yogurt, buttermilk,
00:43 cheese.
00:44 And we also have fermentation solutions
00:47 for beverage, meats, plant-based segments.
00:51 We have got some of the best and the most documented strains
00:57 of probiotics, such as LGG and BB12,
01:00 which goes for the human health.
01:02 We work a lot with the pharma sector for these products.
01:06 For the plant health, we have got endospores and live
01:10 bacteria, which does the root protection
01:14 against the nematodes.
01:16 And it also helps in better root colonization,
01:19 which actually gives you a healthier plant and a higher
01:22 productivity.
01:23 And these are very natural solutions
01:24 that goes into the agriculture.
01:27 For the animal health, we have got solutions primarily
01:30 for India for the poultry and the dairy sector.
01:33 And in poultry, there are certain probiotics.
01:37 When they are given with the feed,
01:40 it prevents the harmful bacteria,
01:43 increases the productivity, and also a better absorption
01:47 of the feed nutrients.
01:48 And for the animal dairy sector, we
01:52 have got some solutions to make silages, which
01:56 are much more healthier and also prevents the development
01:59 on yeast and mold.
01:59 So this also improves the productivity.
02:02 So largely, these are the solutions
02:04 that Christian Hansen has in these sectors.
02:07 And they're all natural.
02:08 So see, we live in the world of bacteria.
02:22 Fermentation has been a very old-age technique
02:27 for the food preservation.
02:29 And it helps to create different forms of foods.
02:32 We ourselves see it on our regular daily lives.
02:36 Be it the production of curd, yogurt, cheese, buttermilk,
02:42 they all are coming from the good bacteria, which
02:47 helps to make these-- from the milk,
02:48 they have helped to create these wonderful products.
02:52 So these bacteria are all around us.
02:55 And also, now the science has given us
03:00 the strains of good bacteria in the form of probiotics, which
03:04 helps in improving our health, which also can
03:09 be consumed with the food.
03:10 That makes the food a little bit more healthier.
03:13 And these are the good bacteria which
03:19 bring the benefits to the food, which also helps
03:23 in maintaining the microflora in our gut.
03:27 And they are referred to as good bacteria.
03:29 Almost 57% of the human cells are actually bacterial cells.
03:48 We are made of 57% of--
03:50 we are made of bacterial cells.
03:52 43% are just the human cells.
03:54 So we live in the world of bacteria.
03:57 There are almost 5,000 species of bacteria that live within us.
04:03 The human microbiome, it develops
04:06 in all ages of an individual, from infant to child
04:12 to adult.
04:14 And then it gets fully developed.
04:15 And this microflora needs to be maintained on a regular basis.
04:20 The microflora gets disturbed when some pathogenic bacteria
04:26 comes in our gut.
04:28 So of all the bacteria that I just spoke about, 97% of it
04:33 is in our gut microflora.
04:36 And they get disturbed from time to time
04:38 because of the pathogenic bacteria or antibiotics
04:43 or any other kind of disturbance that creates.
04:45 So this microflora needs to be maintained
04:48 on a regular basis in our system.
04:52 And that's the reason from age old, we have been having curd.
04:57 We have other fermented products in the different forms.
05:01 We have got regular buttermilks, which maintains this gut
05:06 microflora.
05:07 And in turn, it gives us the health benefits.
05:12 Because once this microflora gets disturbed,
05:15 then it can lead to a lot of health issues.
05:17 Let's first understand what are probiotics.
05:30 So as per the FDA definition and even the FSSAI definition,
05:35 probiotics are the live bacteria.
05:38 When specific strains, when they are administered
05:43 on a regular basis on a certain dosage,
05:48 helps you in getting health benefits.
05:52 These health benefits are more in the lines
05:55 of improving your digestion and giving better immunity.
06:02 These probiotics, when they are considered--
06:04 so the probiotic strains, when they are taken continuously,
06:11 regularly, then it surely gives the health benefits.
06:14 Now, when your digestion remains healthy and strong,
06:22 and when your immunity becomes better,
06:24 it automatically helps in your mood
06:29 because you feel much more stronger, much more
06:33 happier from your own body.
06:34 And that's how it regulates the mood primarily.
06:37 But probiotics have got very strong effect on our system.
06:46 And they should be taken continuously.
06:48 And there are different forms in which they are available today,
06:52 in food and in non-food manner.
06:57 And some of these probiotics comes
07:00 from the strains like lactobacilli, bifidobacterium.
07:04 And Christian Hansen has come up with some of the best strains
07:08 of probiotics in the world.
07:10 They are very well documented.
07:12 And it has been proven that when these
07:15 are taken in a very long duration and continuously,
07:20 then it surely gives you the health benefits.
07:23 [TYPING]
07:25 The probiotics is just starting its journey in India
07:37 at the moment.
07:38 It's not that we were not aware of it.
07:40 We were aware for a very long time.
07:42 And I think specifically in this pandemic times,
07:45 it is becoming much more evident that the immune system
07:50 is one of the key aspects that we all should be taking care of.
07:56 And probiotics helps in building immunity.
07:58 So it's really emerging at this point of time.
08:02 But if you take the case of some of the other markets
08:05 like Australia and US and the European markets,
08:11 there the probiotics have been there for some time.
08:14 And they are present in almost all kinds of food.
08:19 They are present in almost all kinds of dairy products
08:23 where the probiotics can be administered in a good number,
08:27 like the yogurts and the drinking yogurts.
08:30 90% of those products are today probiotics.
08:35 But now in India, we have seen many brands coming up
08:39 with the probiotics in the last few months.
08:44 There are a lot of queries that we
08:45 are getting from our customers on how
08:47 the probiotics can be used, what's the shelf life that we
08:51 can give for the probiotics, what health benefits can
08:54 they provide.
08:55 And it's just emerging at this point of time.
08:57 And good part is that there are many other forms of foods
09:02 in which the probiotics can be given to the consumers.
09:06 I think once this activity starts and continues,
09:11 then it will only keep growing.
09:12 Because we Indians are generally very
09:16 conscious of our food, of our immunity.
09:20 We already have a lot of products in our diet
09:23 which builds the immunity.
09:24 This will only increase it further
09:26 and accelerate in building our immunities.
09:29 Buttermilk, yogurt, drinking yogurt,
09:44 these are all common products in which probiotics
09:46 can be easily given.
09:48 There are other products like chocolates
09:51 where the probiotics can find its space.
09:53 So kids can have indulgence plus health.
09:57 Ice cream is another one where probiotics
09:59 can find a good space because they are kept in cold storage.
10:02 They are eaten cold.
10:04 There could be some solutions coming up in the juices
10:07 as well in the course of time when the juices can be raw
10:11 and some probiotics can be given over there.
10:13 So there's a lot of work which is going around
10:16 on how to give the probiotics in different forms
10:19 and different foods for the kids as well as for the adults.
10:24 Probiotics also come in the form of small sashes
10:27 by some of the pharma companies
10:29 which if these are taken regularly,
10:31 they give the similar benefits.
10:42 Christian Hansen has come up with a probiotic institute
10:46 which is a virtual institute
10:49 and it has all the relevant information on probiotics.
10:53 It's called the Probiotic Institute by Christian Hansen.
10:56 Anybody can Google it
10:59 and there's a lot of information available.
11:01 You can follow it on LinkedIn
11:03 and you can just start getting a lot of information
11:07 around it.
11:08 It has got a lot of abstracts from the clinical studies
11:13 which have been done on some of our best strains
11:16 like LGG and BB12.
11:19 It generally talks about
11:21 what are the benefits of probiotic institutes.
11:24 It's got information for the consumers, the customers,
11:29 even some of the detailed information is available
11:34 for the doctors, nutritionists, dieticians as well.
11:37 Christian Hansen regularly organizes the webinars
11:41 and physical sessions to promote
11:44 and talk about probiotics in general.
11:47 Also talk about our own strains.
11:49 We have been doing it all along the pandemic.
11:52 We've done almost four, five webinars till now.
11:57 As soon as the pandemic gets over,
11:58 we would surely like to have a better physical sessions,
12:03 maybe in a smaller groups
12:05 just to promote the knowledge about probiotics.
12:08 Once the, today the probiotic is available for,
12:24 in very niche brands and in very select markets in India.
12:29 Once probiotic is adapted by more number of customers
12:35 and they bring the benefits of the probiotics
12:39 in their products,
12:40 it will be more widely available for the consumers.
12:44 And there will be just marginally priced
12:49 than the non-probiotic or the regular products,
12:52 which will still be at a very affordable range
12:55 from, for the consumers.
12:58 And they should be consumed daily to get the benefits.
13:03 And in any case, we have seen the industrialization
13:08 happening for the curd and the buttermilk
13:10 on a very regular basis.
13:12 The way the dairy sector is expanding
13:17 and promoting these products for the consumers,
13:20 the probiotic will only enhance
13:24 the health benefits of these products,
13:27 which consumers can't just make it on their own.
13:32 But if they take it regularly,
13:35 it will surely give them a health benefit.
13:37 These are far more healthier alternatives
13:40 than what we try otherwise.
13:43 And the cost will be just as much as the cost
13:48 they are incurring today in their food products.
13:51 (keyboard clicking)
13:54 We consider that any kind of fermented product
14:06 is probiotic, which is not the case.
14:10 They have good microflora, undoubtedly.
14:13 They have got good bacteria,
14:14 which will help in your gut microflora,
14:17 but they're not probiotics.
14:19 In the true sense of science,
14:21 probiotics are, as I mentioned,
14:23 that they are particular strains of live bacteria,
14:27 which if consumed on a regular basis,
14:31 on a particular dosage,
14:32 then they give the health benefits.
14:34 So if you have some recipes which you're making at home,
14:38 you cannot include those strains into your food.
14:43 Second is, if you heat the product,
14:46 then the probiotic bacteria are very sensitive
14:49 to heat and they immediately get denatured.
14:53 And if that's the case,
14:54 then the effect is completely lost.
14:56 So you need to have it in the cold manner,
14:58 the way they are being put into the system.
15:02 As per FDA, every 100 grams of product
15:05 should have 10 to the power of eight CFUs of live bacteria
15:10 to call it as probiotic and that of a particular strain.
15:14 So this misunderstanding has been existing
15:16 for a very long time,
15:17 and it will take some years for us
15:19 to really make people understand
15:22 that what is the difference between a good bacteria,
15:25 that we have it from our food,
15:27 which we make it at home,
15:28 and the probiotics.
15:30 [MUSIC PLAYING]