Probiotic beverages in Japan (some history and current developments)

Abstract There are no equivalents of probiotic beverages among traditional Japanese fermented foods. In Japan, the development of probiotic beverages has been closely related to dairy products, and many beverages containing lactic acid bacteria have been gradually developed since the 1950s. Two events, the approval of “foods for specialized health use” (FOSHU) and the launching of a new food labeling system known as “Food with Function Claims” (FFC), have had a major impact on the development of probiotic beverages in Japan. Currently, Japanese companies have been developing probiotic beverages, using various probiotic strains, which are based on their own research results. These research results have shown various beneficial effects such as improving intestinal health, a lowering effect on abdominal adiposity, and alleviating increases in serum uric acid levels. Furthermore, paraprobiotics, which have certain advantages over probiotics, have allowed for the development of certain beverages with health benefits in Japan. As some probiotic or paraprobiotic beverages have new functionality, the development of probiotic or paraprobiotic beverages based on new scientific knowledge is expected to proceed in Japan.