
The Microbiome — Can it aid in the diagnosis and therapy of irritable bowel syndrome (IBS)?
By Eamonn M M Quigley, MD FRCP FACP MACG FRCPI MWGO
Lynda…

ISAPP board members look back in time to respond to Benjamin Franklin’s suggestion on how to improve “natural discharges of wind from our bodies”
Benjamin Franklin, born in 1706, was a multi-talented politician…

ISAPP ha estado trabajando en colaboración con la Sociedad de Enterocolitis Necrotizante
La Asociación Científica Internacional para Probióticos y…

Can fermented or probiotic foods with added sugars be part of a healthy diet?
By Dr. Chris Cifelli, Vice President of Nutrition Research, National…

The 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,…

Creating a scientific definition of ‘fermented foods’
By Prof. Maria Marco, Department of Food Science and Technology,…

Ambient yogurts make a global impact
By Prof. Bob Hutkins, PhD, University of Nebraska Lincoln, USA
Quick,…

ISAPP collaborates with NEC Society to help parents understand the role of probiotics in reducing the risk of necrotizing enterocolitis
By Dr. Mary Ellen Sanders, PhD, ISAPP Executive Science Officer
To…

New ISAPP-led paper calls for investigation of evidence for links between live dietary microbes and health
The past two decades have brought a massive increase in knowledge…

Locally produced probiotic yogurt for better nutrition and health in Uganda
By Prof. Seppo Salminen, Director of Functional Foods Forum,…

New Spanish-language e-book about fermented foods now available for download
By Dr. Gabriel Vinderola, PhD, Associate Professor of Microbiology…

Hear from ISAPP board members in webinar covering probiotic and prebiotic mechanisms of action
This webinar is now complete -- see the recorded version here.
New…