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ISAPP Newsletter – January 2021


Welcome to the first ISAPP newsletter of 2021! We hope this new year will bring new opportunities to come together as a community, virtually or in person, to advance the science of probiotics and prebiotics.

The much-anticipated international consensus definition of fermented foods was published earlier this month in Nature Reviews Gastroenterology & Hepatology. See below for an explanation of the definition by ISAPP board member and first author Prof. Maria Marco, a video presentation giving the rationale for the definition, and a new ISAPP infographic clarifying the difference between fermented foods and probiotics.

Prof. Maria Marco also shares a blog post about the importance of continuing to investigate the microbes and metabolites that support health in humans.

Dr. Chris Cifelli answers a commonly-asked question in his blog post: does added sugar in probiotic or fermented foods negate their health benefits?

Finally, we report that ISAPP’s new infographic on probiotics and necrotizing enterocolitis (produced in collaboration with the NEC Society) has now been translated into Spanish. You can also check out the new Russian translation.

Creating a scientific definition of ‘fermented foods’ 

 
In this blog post, ISAPP board member Prof. Maria Marco describes the ISAPP-led international consensus panel and explains the key points of the group's newly published definition of ‘fermented foods’.
 
Video Presentation: Behind the scenes of the consensus panel discussion on the definition of fermented foods

Video Presentation: Behind the scenes of the consensus panel discussion on the definition of fermented foods

 
In a video presentation originally created for the ISAPP 2020 annual meeting, Prof. Maria Marco gives some background information on the scientific definition of fermented foods: what motivated the efforts and how the panel of experts came to a consensus.
 

ISAPP educational infographics

 
ISAPP's Science Translation Committee has created a new infographic clarifying the difference between fermented foods and probiotics. Also, check out ISAPP's updated infographic on fermented foods, which now reflects the newly published definition.
 
The future is microbial: A post-pandemic focus on identifying microbes and metabolites that support health

The future is microbial: A post-pandemic focus on identifying microbes and metabolites that support health

 
What does 2021 hold for microbiota research? Here, Prof. Maria Marco argues for an increased focus on identifying the microbes and metabolites that actively support health.
 
Can fermented or probiotic foods with added sugars be part of a healthy diet?

Can fermented or probiotic foods with added sugars be part of a healthy diet?


When a consumer picks up a probiotic or fermented food off the shelf, they sometimes worry about added sugar on the label. Dr. Chris Cifelli, head of ISAPP’s Science Translation Committee, tackles the issue in this blog post.
 

[In Spanish] ISAPP ha estado trabajando en colaboración con la Sociedad de Enterocolitis Necrotizante

 
ISAPP ha preparado una infografía en español con información sobre Enterocolitis Necrotizante.
 
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