By Dr. Chris Cifelli, Vice President of Nutrition Research, National Dairy Council, Rosemont IL, USA What about added sugar in fermented or probiotic foods? I am almost always asked this question whenever I give a nutrition presentation, no matter the audience. It’s not a surprising question as people care about what they eat and, often, […]
https://isappscience.org/wp-content/uploads/2021/01/ISAPP62.jpg6831024KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2021-01-13 01:09:352021-01-13 01:11:31Can fermented or probiotic foods with added sugars be part of a healthy diet?
By Prof. Maria Marco, Department of Food Science and Technology, University of California Davis, USA The COVID-19 pandemic has been a sobering reminder of the significance that microorganisms have on human life. Despite the tremendous scientific and medical advances of the twentieth century, our best precautions against the virus have been to practice the oldest […]
https://isappscience.org/wp-content/uploads/2021/01/ISAPP_LAB_043-scaled.jpg17092560KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2021-01-06 18:23:522021-01-06 18:23:52The future is microbial: A post-pandemic focus on identifying microbes and metabolites that support health
By Prof. Maria Marco, Department of Food Science and Technology, University of California Davis, USA A panel of scientific experts was recently convened by ISAPP to discuss the state of knowledge on fermented foods. While there was much agreement on the underlying microbiological processes and health-related properties of those foods and beverages, our conversation on […]
https://isappscience.org/wp-content/uploads/2020/11/ISAPP46.jpg6831024KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2021-01-05 05:04:242021-01-06 00:27:15Creating a scientific definition of ‘fermented foods’
By Prof. Bob Hutkins, PhD, University of Nebraska Lincoln, USA Quick, which country consumes the most yogurt? Must be France? Or the Netherlands? Maybe Turkey? The United States, perhaps? Try none of the above: the answer is China. While many other countries consume way more yogurt than China on a per capita basis, China’s population […]
https://isappscience.org/wp-content/uploads/2020/12/ISAPP61.jpg6831024KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-12-18 18:44:372020-12-18 19:04:36Ambient yogurts make a global impact
By Silvia Bañares, PhD in commercial law, attorney Barcelona Bar Association, Spain; and Miguel Gueimonde, Departamento de Microbiología y Bioquímica de Productos Lácteos, IPLA-CSIC, Villaviciosa, Asturias, Spain. The word ‘probiotic’ has been absent from food products in most countries in Europe for years. Authorities there concluded that the word is an implied health claim, which is […]
https://isappscience.org/wp-content/uploads/2020/12/ISAPP_LAB_051-scaled.jpg17082560KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-12-09 19:18:192020-12-09 19:18:19‘Probiotic’ on food labels in Europe: Spain adopts a pioneering initiative
By Dr. Mary Ellen Sanders, PhD, ISAPP Executive Science Officer To date, over 50 clinical trials on probiotics and necrotizing enterocolitis have been published. Medical organizations have considered the trials completed to date and have provided guidance (ESPHGAN) and recommendations (American Gastroenterological Association) for implementing probiotics in clinical practice. As important as the science on this […]
https://isappscience.org/wp-content/uploads/2020/12/probiotic-NEC-photo-micah-jennifer-scaled.jpeg17072560KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-12-08 22:06:492021-01-19 19:37:48ISAPP collaborates with NEC Society to help parents understand the role of probiotics in reducing the risk of necrotizing enterocolitis
The past two decades have brought a massive increase in knowledge about the human gut microbiota and its links to human health through diet. And although many people perceive that regular consumption of safe, live microbes will benefit their health, the scientific evidence to date has not been sufficiently developed to justify adding a daily […]
https://isappscience.org/wp-content/uploads/2020/12/ISAPP51.jpg6831024KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-12-04 18:58:482020-12-04 21:54:17New ISAPP-led paper calls for investigation of evidence for links between live dietary microbes and health
By Prof. Gabriel Vinderola, PhD, Associate Professor of Microbiology at the Faculty of Chemical Engineering from the National University of Litoral and Principal Researcher from CONICET at Dairy Products Institute (CONICET-UNL), Santa Fe, Argentina In December 2017, at the 39th session of the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) in […]
https://isappscience.org/wp-content/uploads/2020/11/ISAPP21.jpg6831024KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-11-18 21:42:562020-11-19 17:56:15Update on harmonized guidelines for probiotics being developed by the Codex Alimentarius
By Prof. Seppo Salminen, Director of Functional Foods Forum, University of Turku, Turku, Finland Can locally produced probiotic yogurt be a way to increase the health and wealth of people in resource-poor areas of Uganda? Recently Dr. Nieke Westerik, a researcher from the Netherlands, partnered with a local Ugandan team to explore a yogurt production […]
https://isappscience.org/wp-content/uploads/2020/11/iStock-1227406254.jpg14142120KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-11-16 20:01:002020-11-18 18:37:45Locally produced probiotic yogurt for better nutrition and health in Uganda
By Ravi Mangal Patel, MD, Msc, Associate Professor of Pediatrics, Emory University School of Medicine and Children’s Healthcare of Atlanta. rmpatel@nullemory.edu Twitter: @ravimpatelmd Necrotizing enterocolitis (NEC) is one of the most lethal neonatal diseases, yet most people have never heard about it. The disease primarily affects preterm infants and is characterized by the development of […]
https://isappscience.org/wp-content/uploads/2020/10/RP4.jpg8201228KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2020-10-21 22:30:522020-11-27 21:40:47Probiotics to Prevent Necrotizing Enterocolitis: Moving to Evidence-Based Use
Can fermented or probiotic foods with added sugars be part of a healthy diet?
/in Consumer Blog, ISAPP Science Blog /by KCBy Dr. Chris Cifelli, Vice President of Nutrition Research, National Dairy Council, Rosemont IL, USA What about added sugar in fermented or probiotic foods? I am almost always asked this question whenever I give a nutrition presentation, no matter the audience. It’s not a surprising question as people care about what they eat and, often, […]
The future is microbial: A post-pandemic focus on identifying microbes and metabolites that support health
/in Uncategorized, Consumer Blog, ISAPP Science Blog /by KCBy Prof. Maria Marco, Department of Food Science and Technology, University of California Davis, USA The COVID-19 pandemic has been a sobering reminder of the significance that microorganisms have on human life. Despite the tremendous scientific and medical advances of the twentieth century, our best precautions against the virus have been to practice the oldest […]
Creating a scientific definition of ‘fermented foods’
/in Consumer Blog, ISAPP Science Blog /by KCBy Prof. Maria Marco, Department of Food Science and Technology, University of California Davis, USA A panel of scientific experts was recently convened by ISAPP to discuss the state of knowledge on fermented foods. While there was much agreement on the underlying microbiological processes and health-related properties of those foods and beverages, our conversation on […]
Ambient yogurts make a global impact
/in Consumer Blog, ISAPP Science Blog /by KCBy Prof. Bob Hutkins, PhD, University of Nebraska Lincoln, USA Quick, which country consumes the most yogurt? Must be France? Or the Netherlands? Maybe Turkey? The United States, perhaps? Try none of the above: the answer is China. While many other countries consume way more yogurt than China on a per capita basis, China’s population […]
‘Probiotic’ on food labels in Europe: Spain adopts a pioneering initiative
/in ISAPP Science Blog, News /by KCBy Silvia Bañares, PhD in commercial law, attorney Barcelona Bar Association, Spain; and Miguel Gueimonde, Departamento de Microbiología y Bioquímica de Productos Lácteos, IPLA-CSIC, Villaviciosa, Asturias, Spain. The word ‘probiotic’ has been absent from food products in most countries in Europe for years. Authorities there concluded that the word is an implied health claim, which is […]
ISAPP collaborates with NEC Society to help parents understand the role of probiotics in reducing the risk of necrotizing enterocolitis
/in Consumer Blog, News /by KCBy Dr. Mary Ellen Sanders, PhD, ISAPP Executive Science Officer To date, over 50 clinical trials on probiotics and necrotizing enterocolitis have been published. Medical organizations have considered the trials completed to date and have provided guidance (ESPHGAN) and recommendations (American Gastroenterological Association) for implementing probiotics in clinical practice. As important as the science on this […]
New ISAPP-led paper calls for investigation of evidence for links between live dietary microbes and health
/in ISAPP Science Blog, Consumer Blog /by KCThe past two decades have brought a massive increase in knowledge about the human gut microbiota and its links to human health through diet. And although many people perceive that regular consumption of safe, live microbes will benefit their health, the scientific evidence to date has not been sufficiently developed to justify adding a daily […]
Update on harmonized guidelines for probiotics being developed by the Codex Alimentarius
/in ISAPP Science Blog, News /by KCBy Prof. Gabriel Vinderola, PhD, Associate Professor of Microbiology at the Faculty of Chemical Engineering from the National University of Litoral and Principal Researcher from CONICET at Dairy Products Institute (CONICET-UNL), Santa Fe, Argentina In December 2017, at the 39th session of the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) in […]
Locally produced probiotic yogurt for better nutrition and health in Uganda
/in Consumer Blog, News /by KCBy Prof. Seppo Salminen, Director of Functional Foods Forum, University of Turku, Turku, Finland Can locally produced probiotic yogurt be a way to increase the health and wealth of people in resource-poor areas of Uganda? Recently Dr. Nieke Westerik, a researcher from the Netherlands, partnered with a local Ugandan team to explore a yogurt production […]
Probiotics to Prevent Necrotizing Enterocolitis: Moving to Evidence-Based Use
/in ISAPP Science Blog /by KCBy Ravi Mangal Patel, MD, Msc, Associate Professor of Pediatrics, Emory University School of Medicine and Children’s Healthcare of Atlanta. rmpatel@nullemory.edu Twitter: @ravimpatelmd Necrotizing enterocolitis (NEC) is one of the most lethal neonatal diseases, yet most people have never heard about it. The disease primarily affects preterm infants and is characterized by the development of […]