ISAPP publishes continuing education course for dietitians

For dietitians, it’s often difficult to find practical, up-to-date…

In Memoriam: Todd Klaenhammer

By Mary Ellen Sanders and Colin Hill We all suffered a devastating…
Probiotics in fridge

Designing Probiotic Clinical Trials: What Placebo Should I Use?

By Daniel J. Merenstein, MD, Professor, Department of Family…

Five things scientists should know about the future of probiotics and prebiotics

By Marla Cunningham​, Metagenics Global R&D Innovation…

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,…