![\"\"](\"https:\/\/nisummit.com.br\/wp-content\/uploads\/2024\/01\/helena-lopes-R9-N8kkRdDk-unsplash.jpg\")
Thanks to technological advances, prebiotics will find more applications in the food and beverage industry, and ingredients such as inulin and fructooligosaccharides are likely to increasingly replace sugar.<\/p>\n
High demand for supplements and changing consumer perceptions of the health benefits of fiber, coupled with growing health awareness among consumers, will drive the growth of prebiotics over the next six years.<\/p>\n
To better understand this trend, it's crucial to understand what benefits consumers seek from prebiotics and how they achieve these benefits. Therefore, we'll delve deeper into this in the following paragraphs.<\/p>\n
The Gut Microbiota: A Living Ecosystem<\/h4>\n
At the heart of our well-being is the gut microbiota, a thriving community of microorganisms that resides predominantly in the large intestine. This complex ecosystem, composed of approximately 100 trillion microorganisms, plays a central role in maintaining our health. By exploring this \u201cvirtual organ,\u201d encompassing more than three million genes, we begin to understand its influence on the human organism through the exchanges that occur between the gut environment and the body. While beneficial bacteria, neutral bacteria, and potential pathogens coexist in the gut, maintaining a healthy microbiota is crucial to preventing dysbiosis, a condition associated with obesity, cardiometabolic diseases, autoimmune diseases, and others.<\/p>\n
Prebiotic-Oriented Approach<\/h4>\n![\"\"](\"https:\/\/nisummit.com.br\/wp-content\/uploads\/2024\/01\/ibs-5308379_1920.jpg\")
Image by Alicia Harper from Pixabay<\/figcaption><\/figure>\nIn the quest for optimal gut health, promoting beneficial bacteria, such as bifidobacteria, has emerged as a key strategy. The concept of prebiotics, which emerged in the 1990s, focuses on identifying nutritious compounds that serve as preferred food for these beneficial microorganisms, promoting their growth within the microbiota. Fran\u00e7ois Roberfroid, a Belgian biochemist, is recognized for his pioneering research on prebiotic dietary fibers, particularly inulin, a fiber obtained from chicory root. His work extensively examined the health benefits of inulin, known to improve digestive health and provide metabolic benefits. Roberfroid's research contributed significantly to understanding the prebiotic effects of this dietary fiber and paved the way for a broader understanding of prebiotics.<\/p>\n
Prebiotics vs. Probiotics<\/h4>\n
Unlike the concept of probiotics, which involves introducing beneficial microorganisms into the gut, prebiotics work with the body's existing bacteria. Probiotics, as "foreigners with good intentions," can face challenges surviving in the gastrointestinal tract, which can limit their effectiveness. Therefore, prebiotics offer an attractive solution by nurturing the growth of beneficial bacteria naturally present in the gut.<\/p>\n
The Growing Trend of Prebiotic Innovations<\/h4>\n![\"\"](\"https:\/\/nisummit.com.br\/wp-content\/uploads\/2024\/01\/alexa-suter-tQMZGB6O6xg-unsplash.jpg\")
Photo by Alexa Suter on Unsplash<\/figcaption><\/figure>\nThe growing interest in prebiotics, especially prebiotic fibers, is becoming a significant consumer trend, reflecting a growing awareness of the interplay between nutrition and health and driving a wave of innovation in the food and beverage industry. As consumers increasingly prioritize their well-being, the potential health benefits associated with prebiotics have been gaining attention. Prebiotic fibers, in particular, have become a focal point for product development and marketing strategies, encouraging a shift toward functional foods and beverages that promote health and well-being. New formulations incorporating prebiotics represent an exciting frontier, with the potential to shape the future of consumer-centric, health-promoting products.<\/p>\n
Embracing the Future<\/h4>\n
As we conclude our first exploration of the gut microbiota, the concept of prebiotics, which we will explore further in future articles, offers a promising approach to promoting health by stimulating the growth of beneficial bacteria in our bodies and providing health benefits. In our next article, we will learn more about proven prebiotics and continue to unravel the mysteries of nutrition and well-being, exploring innovative solutions for the food and beverage industry.<\/p>\n
<\/p>\n
References<\/strong><\/h6>\nBENEO Institute. (2023). The gut microbiota \u2013 most important for health and well-being: Prebiotic microbiota support with chicory root fibers. Fact sheet. 4 pages.
\nBuddington R (2018) Speech at FNCE: Prebiotics support the gut microbiota. Improving health naturally. The University of Tennessee Health Science Center, College of Nursing
\nGibson GR, Hutkins R, Sanders ME et al. (2017) Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat Rev Gastroenterol Hepatol 14(8): 491\u2013502. https:\/\/www.nature.com\/articles\/nrgastro.2017.75.pdf<\/a>
\nGrand View Research, Inc. (2022) \u201cPrebiotics Market Worth 1TP4Q21.2 Billion By 2030.\u201d Press Release. Available at Global Prebiotics Market Size, Share & Trends Report, 2030 (grandviewresearch.com<\/a>)
\nRoberfroid M. Dietary fiber, inulin, and oligofructose: a review comparing their physiological effects. Crit Rev Food Sci Nutr. 1993;33(2):103-48.
\nValdes AM, Walter J, Segal E et al. (2018) Role of the gut microbiota in nutrition and health. BMJ 361: k2179. https:\/\/www.bmj.com\/content\/bmj\/361\/bmj.k2179.full.pdf<\/a>
\nSee also: https:\/\/isappscience.org<\/a><\/h6>\nThis is the first article in a 12-part series on prebiotics as a topic of interest for the food and beverage industry, presented by NIS HUB in partnership with BENEO, a leading producer and supplier of plant-based ingredients with proven health and nutritional benefits, and a Sudzucker Group company. In this series, we explore the fascinating realms of nutrition and wellness, highlighting emerging trends and innovations that will influence the future of the food and beverage industry.<\/em><\/h6>\nArticle written by Renata C\u00e0ssar, Nutrition Communications Manager for Latin America at BENEO and member of the BENEO-Institute. Renata holds a degree in Nutrition, a Master's degree, and an MBA, bringing extensive experience from various positions in the B2C and B2B sectors. In her current role at BENEO, Renata supports clients, healthcare professionals, and consumers, bridging the gap between science and end users, sharing the knowledge that underpins BENEO's ingredients.<\/em><\/h6>","protected":false},"excerpt":{"rendered":"Neste artigo, exploramos o mundo da microbiota intestinal e dos prebi\u00f3ticos, discutindo uma das tend\u00eancias mais fascinantes que envolvem os consumidores e o mercado relacionados aos prebi\u00f3ticos, destacando seu impacto transformador em inova\u00e7\u00f5es que moldar\u00e3o o futuro da ind\u00fastria de alimentos e bebidas. Microbiota: Tend\u00eancia em Alta com os Prebi\u00f3ticos em Destaque No cen\u00e1rio em […]<\/p>\n","protected":false},"author":1,"featured_media":4049,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-4059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artigos"],"_links":{"self":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/4059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/comments?post=4059"}],"version-history":[{"count":0,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/4059\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/media\/4049"}],"wp:attachment":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/media?parent=4059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/categories?post=4059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/tags?post=4059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
In the quest for optimal gut health, promoting beneficial bacteria, such as bifidobacteria, has emerged as a key strategy. The concept of prebiotics, which emerged in the 1990s, focuses on identifying nutritious compounds that serve as preferred food for these beneficial microorganisms, promoting their growth within the microbiota. Fran\u00e7ois Roberfroid, a Belgian biochemist, is recognized for his pioneering research on prebiotic dietary fibers, particularly inulin, a fiber obtained from chicory root. His work extensively examined the health benefits of inulin, known to improve digestive health and provide metabolic benefits. Roberfroid's research contributed significantly to understanding the prebiotic effects of this dietary fiber and paved the way for a broader understanding of prebiotics.<\/p>\n
Prebiotics vs. Probiotics<\/h4>\n
Unlike the concept of probiotics, which involves introducing beneficial microorganisms into the gut, prebiotics work with the body's existing bacteria. Probiotics, as "foreigners with good intentions," can face challenges surviving in the gastrointestinal tract, which can limit their effectiveness. Therefore, prebiotics offer an attractive solution by nurturing the growth of beneficial bacteria naturally present in the gut.<\/p>\n
The Growing Trend of Prebiotic Innovations<\/h4>\nPhoto by Alexa Suter on Unsplash<\/figcaption><\/figure>\nThe growing interest in prebiotics, especially prebiotic fibers, is becoming a significant consumer trend, reflecting a growing awareness of the interplay between nutrition and health and driving a wave of innovation in the food and beverage industry. As consumers increasingly prioritize their well-being, the potential health benefits associated with prebiotics have been gaining attention. Prebiotic fibers, in particular, have become a focal point for product development and marketing strategies, encouraging a shift toward functional foods and beverages that promote health and well-being. New formulations incorporating prebiotics represent an exciting frontier, with the potential to shape the future of consumer-centric, health-promoting products.<\/p>\n
Embracing the Future<\/h4>\n
As we conclude our first exploration of the gut microbiota, the concept of prebiotics, which we will explore further in future articles, offers a promising approach to promoting health by stimulating the growth of beneficial bacteria in our bodies and providing health benefits. In our next article, we will learn more about proven prebiotics and continue to unravel the mysteries of nutrition and well-being, exploring innovative solutions for the food and beverage industry.<\/p>\n
<\/p>\n
References<\/strong><\/h6>\nBENEO Institute. (2023). The gut microbiota \u2013 most important for health and well-being: Prebiotic microbiota support with chicory root fibers. Fact sheet. 4 pages.
\nBuddington R (2018) Speech at FNCE: Prebiotics support the gut microbiota. Improving health naturally. The University of Tennessee Health Science Center, College of Nursing
\nGibson GR, Hutkins R, Sanders ME et al. (2017) Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat Rev Gastroenterol Hepatol 14(8): 491\u2013502. https:\/\/www.nature.com\/articles\/nrgastro.2017.75.pdf<\/a>
\nGrand View Research, Inc. (2022) \u201cPrebiotics Market Worth 1TP4Q21.2 Billion By 2030.\u201d Press Release. Available at Global Prebiotics Market Size, Share & Trends Report, 2030 (grandviewresearch.com<\/a>)
\nRoberfroid M. Dietary fiber, inulin, and oligofructose: a review comparing their physiological effects. Crit Rev Food Sci Nutr. 1993;33(2):103-48.
\nValdes AM, Walter J, Segal E et al. (2018) Role of the gut microbiota in nutrition and health. BMJ 361: k2179. https:\/\/www.bmj.com\/content\/bmj\/361\/bmj.k2179.full.pdf<\/a>
\nSee also: https:\/\/isappscience.org<\/a><\/h6>\nThis is the first article in a 12-part series on prebiotics as a topic of interest for the food and beverage industry, presented by NIS HUB in partnership with BENEO, a leading producer and supplier of plant-based ingredients with proven health and nutritional benefits, and a Sudzucker Group company. In this series, we explore the fascinating realms of nutrition and wellness, highlighting emerging trends and innovations that will influence the future of the food and beverage industry.<\/em><\/h6>\nArticle written by Renata C\u00e0ssar, Nutrition Communications Manager for Latin America at BENEO and member of the BENEO-Institute. Renata holds a degree in Nutrition, a Master's degree, and an MBA, bringing extensive experience from various positions in the B2C and B2B sectors. In her current role at BENEO, Renata supports clients, healthcare professionals, and consumers, bridging the gap between science and end users, sharing the knowledge that underpins BENEO's ingredients.<\/em><\/h6>","protected":false},"excerpt":{"rendered":"Neste artigo, exploramos o mundo da microbiota intestinal e dos prebi\u00f3ticos, discutindo uma das tend\u00eancias mais fascinantes que envolvem os consumidores e o mercado relacionados aos prebi\u00f3ticos, destacando seu impacto transformador em inova\u00e7\u00f5es que moldar\u00e3o o futuro da ind\u00fastria de alimentos e bebidas. Microbiota: Tend\u00eancia em Alta com os Prebi\u00f3ticos em Destaque No cen\u00e1rio em […]<\/p>\n","protected":false},"author":1,"featured_media":4049,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-4059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artigos"],"_links":{"self":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/4059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/comments?post=4059"}],"version-history":[{"count":0,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/4059\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/media\/4049"}],"wp:attachment":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/media?parent=4059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/categories?post=4059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/tags?post=4059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
The growing interest in prebiotics, especially prebiotic fibers, is becoming a significant consumer trend, reflecting a growing awareness of the interplay between nutrition and health and driving a wave of innovation in the food and beverage industry. As consumers increasingly prioritize their well-being, the potential health benefits associated with prebiotics have been gaining attention. Prebiotic fibers, in particular, have become a focal point for product development and marketing strategies, encouraging a shift toward functional foods and beverages that promote health and well-being. New formulations incorporating prebiotics represent an exciting frontier, with the potential to shape the future of consumer-centric, health-promoting products.<\/p>\n
Embracing the Future<\/h4>\n
As we conclude our first exploration of the gut microbiota, the concept of prebiotics, which we will explore further in future articles, offers a promising approach to promoting health by stimulating the growth of beneficial bacteria in our bodies and providing health benefits. In our next article, we will learn more about proven prebiotics and continue to unravel the mysteries of nutrition and well-being, exploring innovative solutions for the food and beverage industry.<\/p>\n
<\/p>\n
References<\/strong><\/h6>\nBENEO Institute. (2023). The gut microbiota \u2013 most important for health and well-being: Prebiotic microbiota support with chicory root fibers. Fact sheet. 4 pages.
\nBuddington R (2018) Speech at FNCE: Prebiotics support the gut microbiota. Improving health naturally. The University of Tennessee Health Science Center, College of Nursing
\nGibson GR, Hutkins R, Sanders ME et al. (2017) Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat Rev Gastroenterol Hepatol 14(8): 491\u2013502. https:\/\/www.nature.com\/articles\/nrgastro.2017.75.pdf<\/a>
\nGrand View Research, Inc. (2022) \u201cPrebiotics Market Worth 1TP4Q21.2 Billion By 2030.\u201d Press Release. Available at Global Prebiotics Market Size, Share & Trends Report, 2030 (grandviewresearch.com<\/a>)
\nRoberfroid M. Dietary fiber, inulin, and oligofructose: a review comparing their physiological effects. Crit Rev Food Sci Nutr. 1993;33(2):103-48.
\nValdes AM, Walter J, Segal E et al. (2018) Role of the gut microbiota in nutrition and health. BMJ 361: k2179. https:\/\/www.bmj.com\/content\/bmj\/361\/bmj.k2179.full.pdf<\/a>
\nSee also: https:\/\/isappscience.org<\/a><\/h6>\nThis is the first article in a 12-part series on prebiotics as a topic of interest for the food and beverage industry, presented by NIS HUB in partnership with BENEO, a leading producer and supplier of plant-based ingredients with proven health and nutritional benefits, and a Sudzucker Group company. In this series, we explore the fascinating realms of nutrition and wellness, highlighting emerging trends and innovations that will influence the future of the food and beverage industry.<\/em><\/h6>\nArticle written by Renata C\u00e0ssar, Nutrition Communications Manager for Latin America at BENEO and member of the BENEO-Institute. Renata holds a degree in Nutrition, a Master's degree, and an MBA, bringing extensive experience from various positions in the B2C and B2B sectors. In her current role at BENEO, Renata supports clients, healthcare professionals, and consumers, bridging the gap between science and end users, sharing the knowledge that underpins BENEO's ingredients.<\/em><\/h6>","protected":false},"excerpt":{"rendered":"Neste artigo, exploramos o mundo da microbiota intestinal e dos prebi\u00f3ticos, discutindo uma das tend\u00eancias mais fascinantes que envolvem os consumidores e o mercado relacionados aos prebi\u00f3ticos, destacando seu impacto transformador em inova\u00e7\u00f5es que moldar\u00e3o o futuro da ind\u00fastria de alimentos e bebidas. Microbiota: Tend\u00eancia em Alta com os Prebi\u00f3ticos em Destaque No cen\u00e1rio em […]<\/p>\n","protected":false},"author":1,"featured_media":4049,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-4059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artigos"],"_links":{"self":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/4059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/comments?post=4059"}],"version-history":[{"count":0,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/4059\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/media\/4049"}],"wp:attachment":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/media?parent=4059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/categories?post=4059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/tags?post=4059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nBuddington R (2018) Speech at FNCE: Prebiotics support the gut microbiota. Improving health naturally. The University of Tennessee Health Science Center, College of Nursing
\nGibson GR, Hutkins R, Sanders ME et al. (2017) Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat Rev Gastroenterol Hepatol 14(8): 491\u2013502. https:\/\/www.nature.com\/articles\/nrgastro.2017.75.pdf<\/a>
\nGrand View Research, Inc. (2022) \u201cPrebiotics Market Worth 1TP4Q21.2 Billion By 2030.\u201d Press Release. Available at Global Prebiotics Market Size, Share & Trends Report, 2030 (grandviewresearch.com<\/a>)
\nRoberfroid M. Dietary fiber, inulin, and oligofructose: a review comparing their physiological effects. Crit Rev Food Sci Nutr. 1993;33(2):103-48.
\nValdes AM, Walter J, Segal E et al. (2018) Role of the gut microbiota in nutrition and health. BMJ 361: k2179. https:\/\/www.bmj.com\/content\/bmj\/361\/bmj.k2179.full.pdf<\/a>
\nSee also: https:\/\/isappscience.org<\/a><\/h6>\n
This is the first article in a 12-part series on prebiotics as a topic of interest for the food and beverage industry, presented by NIS HUB in partnership with BENEO, a leading producer and supplier of plant-based ingredients with proven health and nutritional benefits, and a Sudzucker Group company. In this series, we explore the fascinating realms of nutrition and wellness, highlighting emerging trends and innovations that will influence the future of the food and beverage industry.<\/em><\/h6>\nArticle written by Renata C\u00e0ssar, Nutrition Communications Manager for Latin America at BENEO and member of the BENEO-Institute. Renata holds a degree in Nutrition, a Master's degree, and an MBA, bringing extensive experience from various positions in the B2C and B2B sectors. In her current role at BENEO, Renata supports clients, healthcare professionals, and consumers, bridging the gap between science and end users, sharing the knowledge that underpins BENEO's ingredients.<\/em><\/h6>","protected":false},"excerpt":{"rendered":"Neste artigo, exploramos o mundo da microbiota intestinal e dos prebi\u00f3ticos, discutindo uma das tend\u00eancias mais fascinantes que envolvem os consumidores e o mercado relacionados aos prebi\u00f3ticos, destacando seu impacto transformador em inova\u00e7\u00f5es que moldar\u00e3o o futuro da ind\u00fastria de alimentos e bebidas. Microbiota: Tend\u00eancia em Alta com os Prebi\u00f3ticos em Destaque No cen\u00e1rio em […]<\/p>\n","protected":false},"author":1,"featured_media":4049,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-4059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artigos"],"_links":{"self":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/4059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/comments?post=4059"}],"version-history":[{"count":0,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/4059\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/media\/4049"}],"wp:attachment":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/media?parent=4059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/categories?post=4059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/tags?post=4059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Neste artigo, exploramos o mundo da microbiota intestinal e dos prebi\u00f3ticos, discutindo uma das tend\u00eancias mais fascinantes que envolvem os consumidores e o mercado relacionados aos prebi\u00f3ticos, destacando seu impacto transformador em inova\u00e7\u00f5es que moldar\u00e3o o futuro da ind\u00fastria de alimentos e bebidas. Microbiota: Tend\u00eancia em Alta com os Prebi\u00f3ticos em Destaque No cen\u00e1rio em […]<\/p>\n","protected":false},"author":1,"featured_media":4049,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-4059","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artigos"],"_links":{"self":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/4059","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/comments?post=4059"}],"version-history":[{"count":0,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/posts\/4059\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/media\/4049"}],"wp:attachment":[{"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/media?parent=4059"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/categories?post=4059"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nisummit.com.br\/en\/wp-json\/wp\/v2\/tags?post=4059"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}