By Mary Ellen Sanders, PhD Interested in knowing what’s in your probiotic product? Unfortunately, there are many ways that probiotic product labels can fall short. First, not all items labeled as “probiotic” truly meet the scientific criteria for a probiotic product. See here for information on what qualifies as a probiotic. Some fermented foods are […]
By Mary Ellen Sanders, PhD When Glenn Gibson, Irene Lenior-Wijnkoop and I first kicked around the idea of an organization for scientists and dedicated to science of probiotics and prebiotics (in 1999), I don’t think any of us would have anticipated that in 2022 that organization would be celebrating its 20th anniversary. But I do […]
https://isappscience.org/wp-content/uploads/2022/02/DSC_6938-scaled.jpg17072560KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2022-02-11 17:23:152022-02-11 19:23:05ISAPP begins its search for the next executive director
The ISAPP board of directors is pleased to announce that the 2022 Glenn Gibson Early Career Research Prize has been awarded to two promising researchers in the field of probiotics, prebiotics and related substances. Dr. Martin Laursen, Senior Researcher at the National Food Institute, Technical University of Denmark, has demonstrated excellence in his work on […]
https://isappscience.org/wp-content/uploads/2022/01/ecr-winners-2022.png12001600KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2022-01-15 22:21:052022-01-15 22:21:05ISAPP awards the Glenn Gibson Early Career Research Prize to two diet and gut health researchers
By Prof. Maria Marco, PhD, Department of Food Science & Technology, University of California, Davis We frequently hear that “fermented foods are rich in beneficial probiotics.” But is this actually true? Do fermented foods contain probiotics? The quick answer to this question is no – fermented foods are generally not sources of probiotics. Despite the […]
By Prof. Seppo Salminen, University of Turku, Finland Earlier this year, the European Food Safety Authority (EFSA) delivered an opinion that heat-treated Akkermansia muciniphila is safe for use as a novel food in the European Union. EFSA described A. muciniphila as a “well‐characterised non‐toxin producing, avirulent microorganism that has been reported as part of normal […]
https://isappscience.org/wp-content/uploads/2021/12/ISAPP-postbiotics.jpg8321248KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2021-12-15 07:16:092021-12-15 07:18:13Pasteurized Akkermansia muciniphila as a postbiotic: EFSA approval and beyond
By Mary Ellen Sanders, PhD, ISAPP Executive Science Officer The upcoming year-end naturally leads us to reflect about what has transpired over the past 12 months. From my perspective working with ISAPP, I witnessed ISAPP board members and the broader ISAPP community working creatively and diligently to find solutions to scientific challenges in probiotics, prebiotics […]
https://isappscience.org/wp-content/uploads/2021/12/isapp-year-in-review.png14402560KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2021-12-14 21:15:352021-12-15 18:17:51ISAPP’s 2021 year in review
Many kinds of products are labeled as synbiotics – but how do they differ from each other? And do they all meet the scientific criteria for synbiotic ingredients? To demystify the science of synbiotics – including ISAPP’s definition published in 2020 – ISAPP is holding a free webinar: Synbiotics: Definitions, Characterization, and Assessment. Two ISAPP […]
https://isappscience.org/wp-content/uploads/2021/12/synbiotics-webinar-1.png10801920KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2021-12-14 18:22:332022-02-01 05:39:34ISAPP board members give a scientific overview of synbiotics in webinar
By Prof. Bob Hutkins, PhD, University of Nebraska Lincoln, USA Many ISAPPers remember when fermented foods attracted hardly any serious attention from scientists outside the field. Certainly, most clinicians and health professionals gave little notice to fermented foods. In the decades before there were artisan bakeries and microbreweries proliferating on Main Street USA, even consumers […]
https://isappscience.org/wp-content/uploads/2021/12/ISAPP31.jpg6831024KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2021-12-07 01:36:082021-12-07 04:12:30Research on the microbiome and health benefits of fermented foods – a 40 year perspective
By Prof. Sarah Lebeer, Research Professor in Microbiology and Molecular Biology, Department of Bioscience Engineering, University of Antwerp, Belgium A little over a year ago, I wrote an ISAPP blog post about the setup of our Isala citizen science project on women’s health. Now, I can proudly say that we have the first results. Last […]
https://isappscience.org/wp-content/uploads/2021/11/Lebeer1.png512605KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2021-11-24 20:08:102021-11-25 01:05:14Lactobacilli dominate the vagina in Belgian women
By Dr. Mary Ellen Sanders, ISAPP, Dr. Kit Goldman, USP, Dr. Amy Roe, P&G, Dr. Christina Vegge, Dr. Jean Schoeni, Eurofins With probiotic dietary supplement use growing globally and an increasing array of products on the market, probiotic quality is an issue of perpetual relevance to industry. Best practices for producing high-quality probiotics change frequently, […]
https://isappscience.org/wp-content/uploads/2021/11/ISAPP_LAB_004-scaled.jpg17092560KChttps://isappscience.org/wp-content/uploads/2021/06/ISAPP_LogoRedsign_horz.pngKC2021-11-18 17:55:482021-11-21 18:02:16Current issues in probiotic quality: An update for industry
Decoding a Probiotic Product Label
/in Consumer Blog /by KCBy Mary Ellen Sanders, PhD Interested in knowing what’s in your probiotic product? Unfortunately, there are many ways that probiotic product labels can fall short. First, not all items labeled as “probiotic” truly meet the scientific criteria for a probiotic product. See here for information on what qualifies as a probiotic. Some fermented foods are […]
ISAPP begins its search for the next executive director
/in News /by KCBy Mary Ellen Sanders, PhD When Glenn Gibson, Irene Lenior-Wijnkoop and I first kicked around the idea of an organization for scientists and dedicated to science of probiotics and prebiotics (in 1999), I don’t think any of us would have anticipated that in 2022 that organization would be celebrating its 20th anniversary. But I do […]
ISAPP awards the Glenn Gibson Early Career Research Prize to two diet and gut health researchers
/in News, ISAPP Science Blog /by KCThe ISAPP board of directors is pleased to announce that the 2022 Glenn Gibson Early Career Research Prize has been awarded to two promising researchers in the field of probiotics, prebiotics and related substances. Dr. Martin Laursen, Senior Researcher at the National Food Institute, Technical University of Denmark, has demonstrated excellence in his work on […]
Do fermented foods contain probiotics?
/in Consumer Blog, ISAPP Science Blog /by KCBy Prof. Maria Marco, PhD, Department of Food Science & Technology, University of California, Davis We frequently hear that “fermented foods are rich in beneficial probiotics.” But is this actually true? Do fermented foods contain probiotics? The quick answer to this question is no – fermented foods are generally not sources of probiotics. Despite the […]
Pasteurized Akkermansia muciniphila as a postbiotic: EFSA approval and beyond
/in ISAPP Science Blog /by KCBy Prof. Seppo Salminen, University of Turku, Finland Earlier this year, the European Food Safety Authority (EFSA) delivered an opinion that heat-treated Akkermansia muciniphila is safe for use as a novel food in the European Union. EFSA described A. muciniphila as a “well‐characterised non‐toxin producing, avirulent microorganism that has been reported as part of normal […]
ISAPP’s 2021 year in review
/in ISAPP Science Blog /by KCBy Mary Ellen Sanders, PhD, ISAPP Executive Science Officer The upcoming year-end naturally leads us to reflect about what has transpired over the past 12 months. From my perspective working with ISAPP, I witnessed ISAPP board members and the broader ISAPP community working creatively and diligently to find solutions to scientific challenges in probiotics, prebiotics […]
ISAPP board members give a scientific overview of synbiotics in webinar
/in Consumer Blog, ISAPP Science Blog /by KCMany kinds of products are labeled as synbiotics – but how do they differ from each other? And do they all meet the scientific criteria for synbiotic ingredients? To demystify the science of synbiotics – including ISAPP’s definition published in 2020 – ISAPP is holding a free webinar: Synbiotics: Definitions, Characterization, and Assessment. Two ISAPP […]
Research on the microbiome and health benefits of fermented foods – a 40 year perspective
/in Consumer Blog, ISAPP Science Blog /by KCBy Prof. Bob Hutkins, PhD, University of Nebraska Lincoln, USA Many ISAPPers remember when fermented foods attracted hardly any serious attention from scientists outside the field. Certainly, most clinicians and health professionals gave little notice to fermented foods. In the decades before there were artisan bakeries and microbreweries proliferating on Main Street USA, even consumers […]
Lactobacilli dominate the vagina in Belgian women
/in ISAPP Science Blog /by KCBy Prof. Sarah Lebeer, Research Professor in Microbiology and Molecular Biology, Department of Bioscience Engineering, University of Antwerp, Belgium A little over a year ago, I wrote an ISAPP blog post about the setup of our Isala citizen science project on women’s health. Now, I can proudly say that we have the first results. Last […]
Current issues in probiotic quality: An update for industry
/in ISAPP Science Blog /by KCBy Dr. Mary Ellen Sanders, ISAPP, Dr. Kit Goldman, USP, Dr. Amy Roe, P&G, Dr. Christina Vegge, Dr. Jean Schoeni, Eurofins With probiotic dietary supplement use growing globally and an increasing array of products on the market, probiotic quality is an issue of perpetual relevance to industry. Best practices for producing high-quality probiotics change frequently, […]