The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Fermented foods have been consumed for thousands of years, and are now receiving increased attention from biologists, nutritionists, clinicians, consumers and others. After extensive discussions, an ISAPP-led panel of international experts defined fermented foods and beverages as “foods made through desired microbial growth and enzymatic conversions of food components”. The panel’s published statement also addresses what’s currently known about the safety, risks and health benefits of fermented foods.

REFERENCE:

Marco ML, Sanders ME, Gänzle M, Arrieta MC, Cotter PD, De Vuyst L, Hill C, Holzapfel W, Lebeer S, Merenstein D, Reid G, Wolfe BE, Hutkins R. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nat Rev Gastroenterol Hepatol. 2021;18(3):196-208. doi: 10.1038/s41575-020-00390-5.