ISAPP Newsletter – May 2022
ISAPP now has a podcast! Two episodes have been posted and new ones will appear twice per month. In The Science, Microbes and Health Podcast, hosts Prof. Colin Hill PhD and Prof. Dan Tancredi PhD talk with experts about various topics related to the science of all the 'biotics' and fermented foods.
Check out the latest peer-reviewed publication led by ISAPP: an analysis of the live microorganisms consumed daily in the US diet.
Our latest blog post summarizes current scientific evidence around polyphenols as potential prebiotic substances.
ISAPP developed two continuing education opportunities for dietitians to learn about probiotics, fermented foods and more. See below for information on our fermented foods webinar and our probiotics and prebiotics continuing study course, both offered with Today's Dietitian.
An additional learning opportunity on July 21st, shared below, covers how to understand the design and results of gut microbiome clinical trials, and an open forum on June 16th discusses comparison of probiotic plate count methods.
See ISAPP's annual report, now available online, for a quick overview of the organization's activities in the year 2021.
Our featured resource this month is our set of infographics on how to read a probiotic label. They’re ideal for displaying in a pharmacy or wherever probiotic products are sold.
As ISAPP board members, industry members and invited experts prepare for our annual meeting in June, stay tuned for updates on ISAPP activities and new digital content.