
The Times They Are A-Changin’ With Probiotics
December 15, 2017. By Prof. Daniel Merenstein, MD, Department…

Interpreting Risk Reduction in Probiotic & Prebiotic Clinical Trials
November 2017. By Prof. Michael Cabana MPH MD, Professor of Pediatrics,…

Fermented Foods in Nutrition & Health
November 2017. Discussed at International Union of Nutritional…

Microbiome Analysis – Hype or Helpful?
By Karen Scott, PhD, Rowett Institute, University of Aberdeen,…

Bugs on the Brain: the Microbiota-Gut-Brain Axis
September 2017. By Eamonn M. M. Quigley, Chief Division of Gastroenterology…

Kombucha: Trend or New Staple?
September 2017. By Prof. Bob Hutkins, Khem Shahani Professor…

Advice from a Nutritionist: Eat More Fermented Foods.
September 2017. By Christopher Cifelli, PhD, VP of Nutrition…

Suggestions for Making Safe Fermented Foods at Home
September 2017 - By Drs. Bruno Pot and Frédéric Leroy, Vrije…

ISAPP – Going beyond the science at our annual meetings.
June 2017. By Prof. Glenn Gibson, The University of Reading,…

Ever evolving microbial friends – new microbes that could impact health
May 2017. By Prof. Seppo Salminen, Director of the Functional…

That bacteria in your food — It may not be so bad
April 2017. By Chris Cifelli, PhD, VP of Nutrition Research,…

You Have the Microbiota You Deserve!
March 2017. By Colin Hill, PhD, APC Microbiome Institute, School…