
Video Presentation: Behind the scenes of the consensus panel discussion on the definition of fermented foods
Numerous misunderstandings and questions exist around the concept…

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,…

‘Probiotic’ on food labels in Europe: Spain adopts a pioneering initiative
By Silvia Bañares, PhD in commercial law, attorney Barcelona…

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…

Update on harmonized guidelines for probiotics being developed by the Codex Alimentarius
By Prof. Gabriel Vinderola, PhD, Associate Professor of Microbiology…

Probiotics to Prevent Necrotizing Enterocolitis: Moving to Evidence-Based Use
By Ravi Mangal Patel, MD, Msc, Associate Professor of Pediatrics,…

Opportunity for research grants to help understand evidence linking live dietary microbes and health
For thousands of years, cultures across the globe have been consuming…

Current status of research on probiotic and prebiotic mechanisms of action
By Mary Ellen Sanders, PhD, ISAPP Executive Science Officer
Human…

Citizen scientists step up for a research project on women’s health
By Prof. Sarah Lebeer, Research Professor in Microbiology and…