To start working effectively, probiotics should reach the colon. However, the most part of the probiotic bacteria is destroyed as they pass through the acid environment of the stomach. One of the most widely used technologies at present for maintaining the viability of probiotics is lyophilization, or the vacuum freeze-drying of probiotics. This technology increases the viability of probiotics up to 6-12 months, however, application of this technology results in destruction of at least 25% of probiotic bacteria population. Moreover, proliferating activity of remaining bacteria is reduced and they are not able to generate colonies in the colon, which is vitaly important for probiotics activity. The company has developed a special technology of micro-encapsulation for maintaining the viability of probiotics. This technology is not based on lyophilization. Muesli bars with prebiotics and probiotics are made of barley flakes, oat-flakes, rice flakes, rye and wheat flakes, corn flakes, nuts, sunflower seeds, pumpkin-seeds, sesame seeds, flax seeds, topinambur, desiccated fruits and berries. The foods are additionally enriched with vitamins beta-carotene, E and C.