Food ingredients that promote the growth of beneficial gut bacteria

We offer prebiotics in the form of SureStart™ Galacto-oligosaccharide (GOS), which can be utilised in a wide variety of food applications. Research has shown, prebiotics may help to support immunity, digestive health and gut comfort, which is particularly important in infants and small children.


  • Derived 100% from cows’ milk
  • High nutritional and functional properties
  • Neutral, slightly sweet taste
  • Halal and Kosher compliant

How are prebiotics utilised by the body?

Prebiotics promote the growth of beneficial gut bacteria. Since prebiotics are not digested in the upper part of the gastrointestinal tract, they can reach the large intestine where they positively stimulate the growth of beneficial bacteria.

GOS, as a prebiotic, enhances the growth of bifidobacteria as well as other bacteria that can produce short chain fatty acids which stimulate immune health, and promote digestive health and gut comfort. GOS has also been shown to improve the absorption of minerals in the intestine.

About SureStart™ GOS

Our SureStart™ Galacto-oligosaccharide is entirely derived from fresh cows’ milk – manufactured from lactose using an enzymatic reaction. The processing techniques ensure high nutritional and functional properties, helping to support immunity and digestive health through the growth of health-promoting intestinal bacteria.

Taste and uses of SureStart™ GOS 

The ingredient is a syrup with a neutral, slightly sweet taste, and can be used in paediatric formulas, dairy products, nutritional beverages and bars, and medical nutrition.  

Halal and Kosher compliance

SureStart™ GOS’s Halal and Kosher status opens your access to specific markets, and lets you target more specific consumer groups.


Contact us now for details on how to order.




1. Boehm, G. and Stahl, B., 2007. J. Nutr. 137(3), 847S–849S. 

2. Boehm, G. and Moro, G., 2008. J. Nutr. 138(9), 1818S–1828S.

Increases presence of good bacteria:

3. Rajilić-Stojanović, M. and Vos, W.M. de., 2014. FEMS Microbiology Reviews 38(5), 996–1047.

4. Xu, X. et al., 2013. Biotechnology Advances 31(2), 318–337.

5. Penders, J. et al., 2006. Pediatrics 118(2), 511–521.

6. Koenig, J.E. et al., 2011. Proceedings of the National Academy of Sciences 108(Supplement 1), 4578–4585.

7. Bergström, A. et al., 2014. Appl. Environ. Microbiol. 80(9), 2889–2900.

8. Dogra, S. et al., 2015. mBio 6(1), e02419–14.

9. Haarman, M. and Knol, J., 2006. Appl. Environ. Microbiol. 72(4), 2359–2365.

10. Haarman, M. and Knol, J., 2005. Appl. Environ. Microbiol. 71(5), 2318–2324.

11. Knol, J. et al., 2005. Journal of Pediatric Gastroenterology and Nutrition 40, 36–42.

12. Moro, G. et al., 2002. Journal of Pediatric Gastroenterology and Nutrition 34.

Immunity and intestinal health:

13. Sherman, P.M. et al., 2009. The Journal of Pediatrics 155, S61–S70.

14. Bruzzese, E. et al., 2009. Clinical Nutrition 28(2), 156–161.

15. Knol, J. et al., 2005. Acta Paediatrics 94(s449), 31–33.

16. Savino, F. et al., 2006. European Journal of Clinical Nutrition 60(11), 1304–1310.

17. Arslanoglu, S. et al., 2008. J. Nutr. 138(6), 1091–1095.

18. Moro, G. et al., 2006. Archives of Diseases in Childhood 91(10), 814–819.

19. Osborn, D.A. and Sinn, J.K., 2013. Cochrane Database of Systematic Reviews 3, CD00647.

Supports digestive comfort:

20. Ashley, C. et al., 2012. Nutrition Journal 11, 38.

21. Costalos, C. et al., 2008. Early Human Development 84(1), 45–49.

22. Ribeiro, T.C.M. et al., 2012. Journal of Pediatric Gastroenterology and Nutrition 54(2), 288–290.

23. Ribiero, T. et al., 2014. FASEB J 28, LB348.

24. Veereman-Wauters, G. et al., 2011. Journal of Pediatric Gastroenterology and Nutrition 52, 763–771.

25. Ziegler, E. et al., 2007. Journal of Pediatric Gastroenterology and Nutrition 44, 359–364.

Improves mineral absorption:

26. Chonan, O. and Watanuki, M., 1996. International Journal for Vitamin and Nutrition Research 66(3), 244–249.

27. Heuvel, E.G.H.M. et al., 2000. J. Nutr. 130, 2938–2942.

28. Whisner, C.M. et al., 2013. British Journal of Nutrition 110(7), 1292–1303.

29. Sanwalka, N.J. et al., 2012. International Journal Food Science Nutrition 63(3): 343-52.

30. Chonan, O. et al., 2001. Biosci Biotechnol Biochem 65:1872-1875.

31. Weaver, C.M. et al., 2011. Journal Agric Food Chem 59:6501-6510.

32. Bryk, G. et al., 2014. European Journal Nutrition, doi: 10.1007/s00394-014-0768-y