Morinaga Milk Industry says it has completely eliminated gluten from its flagship product, the probiotic strain Bifidobacterium longum Morinaga BB536.###On August 2013, the Food and Drug Administration (FDA) issued a final rule defining ‘gluten-free’ for food labeling.###The regulation stipulates that for an ingredient or finished product to be labeled gluten-free, it must contain less than 20 parts per million (ppm) of gluten.###In order to meet market demand for a 100% gluten-free product, Morinaga has taken the extra step of completely removing all gluten from BB536, thereby surpassing FDA standards.###The new gluten-free version will be introduced at the SupplySide West Global Expo and Conference this October.###“BB536 has been used and trusted by consumers worldwide for more than 30 years,” said Ko Shiino, GM of Morinaga’s International Department.###“We are pleased to be able to offer a newcalcium citrate magnesium zinc vitamin d3, complecalcium carbonate citratetely gluten-free formulation citrat magnesiumof this classic probiotic to the marketplace, which will further enhance its value citrate de tricalciumto even the most demanding consumers.”###BB536 is a human residential bifidobacteria (HRB) developed by Morinaga.###More than 50 human studies show that BB536 provides a natural defense against episodic digestive and abdominal discomforts, including constipation, diarrhea, gas and bloating.###It also improves the ratio of beneficial to harmful bacteria in the body and decreases ammonia and putrefactive products izinc gluconate coppern the digestive tract.###BB536 is manufactured through a unique culturing method that gives it excellent stability, allowing it to be utilized in a wide range of applications, including supplements and functional foods, and in a variety of delivery forms, such as capsules, sachets, oils, tablets, powders, chocolates, protein powders, and infant formulas.###Manufacturing BB536 without gluten is just one in a series of improvements Morinaga has undertaken over the past three decades to make the ingredient as market-friendly as possible.