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blog post resilience figure 1

Resilience as a measure of health: implications for health claims for foods

January 16, 2018. By Mary Ellen Sanders PhD, Sylvie Binda PhD,…
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The Times They Are A-Changin’ With Probiotics

December 15, 2017. By Prof. Daniel Merenstein, MD, Department…
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Interpreting Risk Reduction in Probiotic & Prebiotic Clinical Trials

November 2017. By Prof. Michael Cabana MPH MD, Professor of Pediatrics,…
salminen and hutkins at YINI

Fermented Foods in Nutrition & Health

November 2017. Discussed at International Union of Nutritional…
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Microbiome Analysis – Hype or Helpful?

By Karen Scott, PhD, Rowett Institute, University of Aberdeen,…
brain-gut relationship illustration

Bugs on the Brain: the Microbiota-Gut-Brain Axis

September 2017. By Eamonn M. M. Quigley, Chief Division of Gastroenterology…
kombucha

Kombucha: Trend or New Staple?

September 2017. By Prof. Bob Hutkins, Khem Shahani Professor…
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Advice from a Nutritionist:  Eat More Fermented Foods.

September 2017. By Christopher Cifelli, PhD, VP of Nutrition…
Bacteria illustration

Suggestions for Making Safe Fermented Foods at Home

September 2017 - By Drs. Bruno Pot and Frédéric Leroy, Vrije…
ISAPP Annual Conference photos

ISAPP – Going beyond the science at our annual meetings.

June 2017. By Prof. Glenn Gibson, The University of Reading,…
probiotics bottle

Ever evolving microbial friends – new microbes that could impact health

May 2017. By Prof. Seppo Salminen, Director of the Functional…