Megmilk Snow Brand has established a new Functional Ingredients Group within its newly launched Global Nutrition & Food Business Division (GN&F Business Division), which began operations this month.
The Group will manage domestic and international B2B sales of nutraceutical ingredients, including the company's probiotic strain SBT2055.
SBT2055 is a human-derived strain of Lactobacillus paragasseri, a type of lactic acid bacterium used as a probiotic ingredient.
According to Megmilk, SBT2055 is supported by:
- more than 50 scientific publications, including 18 clinical studies
- research into gut health and immune function
- and research into metabolic health, particularly visceral fat reduction.
The announcement also identifies the US as an important market, with the company planning to showcase SBT2055 at SupplySide Global in Las Vegas, at Booth 4031.
“Our goal is not simply to sell ingredients,” said Hiroki Takeda, Deputy General Manager, Megmilk Snow Brand.
Through collaboration with trusted brand owners, distributors and OEM/manufacturing partners, we aim to deliver value that contributes to health benefits, longer healthy life expectancy and improved quality of life.
"We do this through appropriate product development and communication based on scientific evidence and applicable regulations in each market.”
The company added that its goal for SBT2055 is to become a branded prebiotic ingredient, saying it wanted it to be "a probiotic ingredient brand chosen by both brand owners and consumers because of its scientific credibility."
Takeda explained: “In overseas supplement markets, the functionality of an ingredient alone is not sufficient. The research behind it, efforts to ensure quality and safety and the ability to communicate value to consumers are also important."
For this reason, Megmilk Snow Brand will develop SBT2055 not merely as a strain or ingredient name, but as an ingredient brand with scientific credibility, quality, expertise in Japanese dairy and lactic acid bacteria research and distinctive value.
The Functional Ingredients Group will provide technical support and coordinate capabilities in brand strategy, product planning, evidence utilisation, manufacturing, quality, regulatory affairs, supply and logistics.
“This structure enables us to support ongoing collaboration even after an ingredient has been adopted," Takeda added.
