Researchers at BioGaia have published new scientific findings in the journal Food and Bioprocess Technology, demonstrating that BioGaia’s patented LongevityGuard® technology significantly improves the stability and shelf life of probiotics. The paper, entitled “A Novel Approach Using a Protective Desiccant Increases Shelf Life and Reduces Moisture in Oil Suspensions of Freeze-Dried Limosilactobacillus reuteri”, presents data showing how moisture control is critical to maintaining probiotic viability.
The study confirms that LongevityGuard®, a proprietary moisture-control technology designed to protect probiotics within the product, effectively preserves bacterial viability throughout storage by controlling moisture inside the packaging, even at room-temperature. Without this patented protection technology, probiotic viability declined rapidly, leading to loss of live bacteria. A statistically significant difference between products with and without LongevityGuard® technology was observed as early as after two months, and the internal quality threshold was breached already six months after the date of manufacture when LongevityGuard® was not present.
According to the established definition of probiotics, the bacteria must be alive in the product; therefore, this invention is essential to ensuring product performance. In clinical studies, performed by BioGaia, of the L. reuteri DSM 17938 strain in BioGaia® Protectis® drops, bacterial viability has been carefully monitored to ensure product quality and, consequently, the probiotic effect.
LongevityGuard® is exclusive to BioGaia and highlights the company’s leadership in science‑driven probiotic innovation. The study describes LongevityGuard® as a novel, formulation‑level solution that can be implemented at scale and integrated into existing product formats. By protecting freeze‑dried probiotics from moisture‑induced cell death and product spoilage, the technology enables a longer shelf life for probiotic products.
Key findings from the study include:
- Moisture is a critical limiting factor for the shelf life of probiotic products and is a key driver of viability loss in unprotected products. LongevityGuard® effectively prevents moisture‑induced cell death, eliminating the negative correlation between moisture levels and colony‑forming units (CFU).
- The desiccant strip of BioGaia LongevityGuard® products effectively controls water content throughout storage and significantly improves survival of L. reuteri Protectis® (DSM 17938) and BG‑R46®, both in glass bottles and EasyDropper formats. Oil suspensions containing the desiccant maintained high viable counts for more than 24 months at room-temperature, while products without the desiccant technology fell below the lower specification limit after just six months.
Gianfranco Grompone, Chief Scientific Officer at BioGaia, comments: “This study clearly confirms how critical moisture control is for maintaining probiotic viability and validates the effectiveness of LongevityGuard®, a patented technology that BioGaia has used for years. By protecting live bacteria throughout the product’s shelf life, LongevityGuard® ensures consistent quality and efficacy for consumers. This proprietary solution is unique to BioGaia and reflects our long‑standing commitment to science‑driven innovation.”
Study reference: Vikström, S., Lundqvist, C., Faijerson Säljö, J. et al. A Novel Approach Using a Protective Desiccant Increases Shelf Life and Reduces Moisture in Oil Suspensions of Freeze-Dried Limosilactobacillus reuteri. Food Bioprocess Technol 19, 267 (2026). https://doi.org/10.1007/s11947-026-04353-7
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52
