13-22 of 22 results
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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 about the human gut microbiota and its links to… -
Locally produced probiotic yogurt for better nutrition and health in Uganda
By Prof. Seppo Salminen, Director of Functional Foods Forum, University of Turku, Turku, Finland Can locally produced probiotic yogurt be… -
Current status of research on probiotic and prebiotic mechanisms of action
Human intervention studies in the fields of probiotics and prebiotics assess the health effects of these ingredients, whether it’s improving… -
ISAPP partners with British Nutrition Foundation for fermented foods webinar
Did you miss the live webinar? Access the archived version here. Read the speaker Q&A here. From sourdough starter tips… -
The FDA’s view on the term probiotics, part 2: Further down the rabbit hole
By James Heimbach, Ph.D., F.A.C.N., JHEIMBACH LLC, Port Royal, VA A number of weeks ago I wrote on the ISAPP… -
The FDA’s view on the term probiotics, part 1
Over the past 20 years as a food and nutrition regulatory consultant, I have filed about 40 GRAS notices with… -
Is probiotic colonization essential?
By Prof. Maria Marco, PhD, Department of Food Science & Technology, University of California, Davis It is increasingly appreciated by… -
ISAPP Goes to India
By Mary Ellen Sanders PhD and Dan Merenstein MD ISAPP sent two key-note speakers to the Probiotics Association of India… -
Resilience as a measure of health: implications for health claims for foods
January 16, 2018. By Mary Ellen Sanders PhD, Sylvie Binda PhD, Seppo Salminen PhD, Karen Scott PhD Demonstrating health benefits… -
Fermented foods, health and ISAPP
It seems that fermented foods have ‘arrived’. Just within the community of ISAPP board members, fermented foods and their importance…
