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About Probiferrin™

We all know that probiotics are beneficial for health. Store shelves are bursting with products fighting over shelf space and market share. Yogurt, Greek yogurt, light yogurt, non-fat yogurt, flavored yogurt, non-flavored yogurt, kefir, kombucha, kimchi, probiotics found in liquids, capsules, your head spinning yet? I know mine is.
There are innumerable probiotic products out there. It’s confusing. All claim some benefit. But guess what? Not all these products are created equal. Some contain only a fraction of the bacteria necessary to actually promote benefits like immune and digestive health. And, while some products contain lots of these wonderful little bugs, many of them are ineffective. Why? Because they may be dead before ever reaching the consumer’s digestive system (Virun’s STATIC episode gives an excellent overview on this issue). It’s not just ineffective. It’s gross.

Enter Probiferrin™

Probiferrin™ is a patented probiotic technology exclusively developed by Virun. It utilizes Virun’s DPtechnology™ to bind lactoferrin to probiotic strains. This binding process makes probiotics more durable, and increases their survivability in the gut and in the shelf life of both ambient and refrigerated products. 
Why Probiferrin™ can help your probiotic product survive: Lactoferrin is a naturally occurring protein found in the body. It is necessary for immune function and iron absorption. And, it turns out, lactoferrin is good for probiotics. According to a recent study, bacteria and probiotics depend on iron to colonize (Deschemin, et al., 2015). Additionally, lactoferrin has been shown to reduce the number of bad bacteria in the gut and assist in the survival of good bacteria (probiotics) (Tian, Maddox, Ferguson, & Shu, 2010) (Sherman, Bennett, Hwang, & Yu, 2004). Formulating your probiotic product using Virun’s Probiferrin™ will increase the efficacy and stability of your finished product. Probiotic strains that Probiferrin can be applied to are:

  • Bifidobacterium lactis
  • Bifidobacterium infantis
  • Lactobacillus acidophilus
  • Lactobacillus rhamnosus
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