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Latest ISAPP Press Releases
Scientists create Spanish e-book on fermented foods and their health benefits
Group of international scientists align on a definition for ‘synbiotic’
Which bacteria truly qualify as probiotics?
New review helps translate probiotic science into practical primary care recommendations
The importance of probiotic names — and why some of them have changed
Expert panel calls for increased transparency so consumers can identify quality probiotics
Nebraska food science professor releases second edition of fermented foods textbook
Group committed to robust science on probiotics and prebiotics set to hold annual meeting in Belgium
Scientific analysis shows probiotic use is associated with fewer antibiotic prescriptions
ISAPP in the Media
NutraIngredients USA: AGA issues guidelines for probiotics for sick, at-risk populations
Cereal Foods World: The Science of Prebiotics (pdf version originally published in Cereal Foods World, Vol. 65, No. 3, 2020; Cereals & Grains Association, St. Paul, MN, U.S.A.)
NutraIngredients USA: Taxonomic changes to the genus Lactobacillus are now official, so what now?
Feedstuffs: Lactobacillus probiotics to get new names
The New York Times “Scam or Not” series: What Are the Benefits of Probiotics?
Gut Microbiota for Health: An expert panel helps end users identify high quality probiotics
NutraIngredients USA: ISAPP launches education videos to counter common myths around probiotics
NutraIngredients USA: ISAPP experts update definition and scope of ‘Prebiotics’
NutraIngredients USA: Time to recognise ‘core benefits of certain probiotics’: ISAPP
