Deep dive into the world of biotics and the microbiome. This webinar looks to explore the science behind postbiotics, along with the potential role postbiotics can play as a vehicle to meet consumer needs in not only digestive health, but beyond this to other areas of consumer interest, such as immune and cognitive health.

The surge in interest around postbiotics is not just a trend—it’s a response to the incredible body of research and patent filings that have emerged in recent years. With more and more people seeking to age gracefully while staying fit and alert, the connection between different health systems has become more important than ever. Postbiotics, with their unique role in modulating the microbiome, offer a promising avenue to explore these intricate links.

Join key experts in this ever-emerging field as they take you on a journey through the postbiotic continuum, explaining what sets postbiotics apart from other biotics and how they can be harnessed to improve not only gut health but also other critical systems in the body. You’ll hear about the latest studies and findings that are driving this excitement, gaining insights into how postbiotics might benefit you.

What is the Gut Microbiota and What Does It Do?

To understand how the gut microbiota affects sports performance, we need to know what it is and what it does.  Our intestine is home to a huge and diverse community of bacteria, viruses, and fungi.  These microorganisms are involved in many functions, such as breaking down food, synthesis important vitamins, influence good functioning of the immune system, and even talking to our brain, via what’s called the gut-brain axis.  The gut microbiome can change over time due to factors such as age, diet, lifestyle, medication, and stress.  A healthy gut microbiome is essential for our well-being and can protect us from infections, inflammation, and diseases².

Athletic Performance and Gut Microbiota: A Two-Way Relationship

Can the gut microbiota influence athletic performance such as how well we run, swim, or cycle?

Can exercise change the composition and function of our gut microbiota?  A recent study compared the microbiota of professional athletes to that of more sedentary individuals.  The results revealed significant differences between the two groups, both in terms of composition and functional metabolism¹.  Professional athletes exhibited greater bacterial diversity, with an increase in beneficial species, particularly those involved in the production of butyrate, a short-chain fatty acid crucial for gut health.   Butyrate is an extremely important type of short-chain fatty acid for maintaining gut health⁴.  It plays several beneficial roles, including strengthening our intestinal barrier, regulating inflammation, promoting nutrient absorption from our diet, contributing to the regulation of body weight, and even reducing the risk of certain gut diseases^{5, 6}.

Intense aerobic exercise appears to stimulate the growth of specific bacteria in our gut that produce this substance.  Additionally, a recent systematic review suggests that incorporating specific beneficial bacteria into the diet and using multi-strain probiotic supplements could potentially improve performance in various aspects, including endurance, strength, recovery, and physical conditions like muscle pain and body composition.  However, more research is required to establish conclusive causal evidence, as the current studies vary in their approaches and findings³.

On the other hand, some research has also suggested that excessive and prolonged exercise can cause temporary disruption of the microbiota, but these imbalances are generally reversible with adequate recovery time⁷.

The Gut Microbiota and Sedentary Individuals

Interestingly, these benefits also extend to sedentary individuals.  Although athletes often exhibit more pronounced alterations in their microbiota, studies indicate that regular physical exercise can also benefit the microbiota of sedentary individuals.  Incorporating a moderate exercise routine, such as a daily walk or strength training, can encourage greater microbial diversity within the gut, which could have beneficial effects on overall health.  Additionally, a balanced diet rich in fibre can also promote gut health.  Dietary fibres serve as food for the beneficial bacteria in the microbiota, thus promoting their growth and activity.  By incorporating foods such as fruits, vegetables, whole grains, and legumes into the diet, the necessary nutrients are provided for microbiota to thrive⁵. and reduce processed foods and those high in saturated fats⁷ which can have the opposite impact.

The interdependence between physical performance and the gut microbiota is becoming increasingly evident.  Regular physical exercise and a healthy diet can help promote microbial diversity, strengthening beneficial bacteria which can in turn enhance overall well-being.  Whether it be a professional athlete or someone living a more sedentary lifestyle, nourishing and nurturing the microbiota should be a top priority in terms of health and nutrition.

Within the microbiome, there is the presence of microorganisms that either provide health benefits or are associated with or known to cause harm.  For example, some beneficial intestinal microorganisms can breakdown fibres that are otherwise non-digestible and convert them into short chain fatty acids (SCFAs).  These fatty acids can be used by colonic tissues for energy and prime the immune system towards a healthy equilibrium.  Other microorganisms that are more associated with harm, produce endotoxins, a compound that causes inflammation and other negative side effects.

Understanding the composition and balance of microbes residing in the human microbiome, as well as the resultant impacts on health, is rapidly expanding.

Gut-Brain Axis

The gut-brain axis refers to the relationship between the gut and its associated ecosystem with the brain and nervous system.  Specifically, the digestive system has a vast network of neurons lining the digestive tract, namely the enteric nervous system.

The term “second brain” refers to the enteric nervous system that operates semi‑independently and communicates closely with the brain, thus influencing mood, immunity, and digestion through its dense neural activity and neurotransmitter production.

Therefore the gut–brain axis not only manages digestion but also influences emotional health, with the gut generating most of the body’s serotonin — directly connecting gut function to mental wellbeing.

Research continues to link mental health, gut health, and the microbiome, yet the uncertainties still outweigh the answers.  Growing research indicates that certain probiotic strains can modulate levels of the neurotransmitters serotonin and GABA, which are associated with relaxation, mood, depression, and anxiety.

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Oral Microbiome

The oral microbiome is one of the most diverse and complex microbial communities in the human body, which reflects the wide range of nutrients and microorganisms that enter the mouth.  There are many factors affecting the oral microbial ecosystem including high sugar intake, smoking, certain medications, diabetes, genetics, age, hormonal changes, and even stress.

Oral bacteria are organised in complex structures known as biofilm, a three-dimensional ecosystem composed of a variety of microorganisms, extracellular polysaccharides, proteins, lipids and cell fragments.  Biofilm protects the oral cavity by preventing the penetration of harmful microbial agents.

Dental caries is a prevalent chronic infectious disease resulting from tooth-adherent bacteria that metabolise sugars to produce acid.  Periodontal disease (gum disease) is primarily caused by harmful bacteria in dental plaque which, if not removed by brushing and flossing, irritates gums, leading to inflammation (gingivitis) and potentially progressing to tissue/bone destruction.  Endocarditis, diabetes, rheumatoid arthritis, and Alzheimer’s disease have been associated with periodontal disease.

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Skin Microbiome

The microbiota on the skin is more diverse and subject to change over time than even the microbes in mucosal membranes (respiratory, digestive and urogenital tracts).  Like the gastrointestinal system being protected by microbiota (friendly or ‘commensal’ microorganisms) so too is the epidermis (skin).  The skin’s dynamic bacterial ecosystem constantly changes and evolves so it can continue its role as a ‘skin barrier’, to keep harmful bacteria off the skin or out of the body.

Skin conditions can lead to more systemic conditions as is the case with Staphylococcal infections.  Excess amounts of Staphylococcus aureus on the skin may reflect on the lack of beneficial microbes present to act as a barrier. As a result, Staphylococcus aureus may enter the bloodstream through a wound or cut in the skin and can cause sepsis (blood poisoning).

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Vaginal Microbiome

Microorganisms colonise in the vagina due to the moisture, nutrients, and temperature present.  The microbial balance in the vagina can easily be disrupted by various internal or external factors such as hormonal fluctuations, age, certain medications, infections, and an active sex life.

Most vaginal microbes come from the gastrointestinal tract and are mainly comprised of bacteria from the Lactobacillus genus.  These microorganisms maintain a homeostasis relationship with their environment and allow the release of anti-microbial and anti-inflammatory compounds.  The regulation of vaginal pH is also due, in part, to the release of lactic acid by the Lactobacillus bacteria.

The vagina plays a key role in the pathogenesis of urinary tract infections (UTIs), which are usually caused by bacteria naturally present in the intestine such as Escherichia coli.   Harmful gut bacteria (uropathogens) colonise the urethra, urinary tract, and bladder which initiate UTIs.  When the E. coli population increases in the vagina, the proportion of Lactobacillus in the urogenital system notably decreases.  Women lacking vaginal lactobacilli are at increased risk for a variety of urogenital disease conditions including vaginal colonisation with E. coli.  Proposed mechanisms for lactobacilli preventing UTIs include competitive exclusion of uropathogens, lowering of vaginal pH, and production of antimicrobial products.  https://pmc.ncbi.nlm.nih.gov/articles/PMC5746606/#:~:text=The%20VMB%20has%20been%20demonstrated,=%200.01)%20(14).

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Infant Microbiome

An infant’s gut microbiome is in constant development and linked directly to the mother’s microbiome through pregnancy, delivery, and breastfeeding.  Many factors impact on gut microbiome development after birth which include age, diet, host genetics, antibiotic usage, mode of birth, and type of feeding.

The mode of birth determines how the baby’s gut microbiome will be colonised and by which microorganisms.  A natural birth will typically lead to microbial colonisation from the mother’s birth canal whereas infants born by C-section typically have a gut microbiome that more closely resembles the mother’s skin microbiome.

Breast feeding promotes colonisation of the infant gut microbiome and facilitates immune development and metabolic health, leading to positive implications for health outcomes and reduced risks of non-communicable diseases. Human milk contains key bioactive components, such as microbes, metabolites, human milk oligosaccharides, human milk probiotics (HMPs), and antimicrobial peptides.  https://www.sciencedirect.com/science/article/abs/pii/S1931312825001970#:~:text=Summary,risk%20of%20non%2Dcommunicable%20diseases.  Scientific research is continually looking into how these components can potentially modulate breastmilk microbiota and confer health benefits to the infant.

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Improving the Gut Microbiome with Diet

Many factors may positively or negatively affect the gut microbiome.  Dietary composition and habits are the most impactful factors modulating the dynamic gut microbiota.  Nutrients such as proteins, carbohydrates, fats, and fibres impact the gut microbiota and, hence, overall health.  Unhealthy diets that are less favourable to a diversified intestinal microbiota can cause dysbiosis within this ecosystem and even trigger a pro-inflammatory process.

The strength of evidence for different ways we can improve our digestive health is constantly changing, but generally we know that fibres and probiotics are the most well-supported scientifically.  Fibres are necessary for optimal intestinal health by increasing stool volume, regulating transit time to improve nutrient digestion and absorption.  Some fibres can be used as fuel by intestinal microbes, which are referred to as Prebiotics.   Microbiome research is rapidly evolving with more types of probiotics and postbiotics being identified.

In Summary

The human microbiome affects multiple body systems — not just digestion — but also immunity, brain function, mood, skin health, and overall wellbeing.  Understanding the microbiome as a body‑wide system opens new opportunities for targeted nutrition strategies, microbiome‑based therapies, and/or personalised health interventions.

What is a postbiotic?

A postbiotic is defined as a “preparation of inanimate microorganisms and/or their components that confers a health benefit on the host” by The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics.

This definition was agreed upon by a panel of experts specializing in nutrition, microbial physiology, gastroenterology, paediatrics, food science and microbiology by reviewing existing science, regulations, and commercial use of postbiotics.

What is the difference between probiotics and postbiotics?

The primary difference is that the phrase probiotics refers to live microorganisms, while postbiotics refers to inanimate (inactivated or dead cells) microorganisms or their components. As we learn more about how probiotics work, science has shown that some microorganisms don’t need to be alive to confer a benefit. There might be parts of a microorganism’s cell that interacts with our body (e.g. our immune system), and this part of the cell might be present whether that cell is alive or dead.

The consensus statement from ISAPP proposed that postbiotics may work by interacting with our resident microbiota, modulate immune responses, or interact with our nervous system. It is critical that the microorganism has produced enough of the bioactive molecules that cause these benefits before it is inactivated.

Postbiotics do not need to be alive to confer a benefit, so they are considered stable during industrial processing and storage.

ISAPP has created the infographic below to help clarify the definition of a postbiotic. For more science-based resources on digestive health and the microbiome, you can visit the ISAPP website.

Reaping the benefits of postbiotics in food for humans or animals

• • Postbiotics are inanimate in nature, offering significant advantages for their application in food and feed matrices subject to varying processing conditions, as well as an inherent lower susceptibility to storage conditions
  • Scientific evidence behind postbiotics highlights their ability to increase the host resilience from within by influencing gut function, its microbiota, and the interconnection with the central-nervous system (gut-brain axis)
  • This is an up and coming technology in the ‘biotic’ space with multiple uses in food and feed applications, which will advance significantly in coming years as our scientific knowledge expands into dedicated life-stages and/or need-states

Benefits of postbiotics – where science is today

The research concerning the potential benefits of postbiotics has been focused on gut health, with Lactobacillus-derived postbiotics taking the spotlight.  Postbiotics may act by cellular and molecular mechanisms involving the control of the immune and nervous systems, as suggested by their ability to boost innate immunity, reduce pathogen-induced inflammation and promote the survival of intestinal epithelial cells (Cicenia et al., 2014).  Inactivated Lactobacilli preparations have been capable of reducing pain scores, bloating, and stool frequency in irritable bowel syndrome (IBS) patients (Tarrerias et al., 2011).  Similarly, heat-killed L. acidophilus reduced bowel movements in patients with chronic diarrhoea, even in comparison with the live L. acidophilus-treated group (Xiao et al., 2003), which suggest a significant advantage over any concerns of viability and delivery of a live microbe to the required site of action.

Postbiotics may also play a role in early life interventions.  Healthy toddlers receiving an inactivated L. paracasei fermented cow’s milk preparation showed improved measures of immunity including reduced incidence of common infectious diseases and significant changes in innate and acquired immune biomarkers, such as secretory IgA and defensins (Corsello et al., 2017).  Furthermore, heat-killed L. acidophillus LB plus its culture medium reduced the recovery time of infants with non-rotaviral diarrhoea by 1 day (Liévin-Le Moal et al., 2007).  Thus, postbiotics may represent a feasible intervention to mitigate the incidence and severity of common ailments in children.

How do postbiotics work – are short-chain fatty acids the key?

Provision of postbiotics from L. gasseri through traditional fermented milk beverages also improved stool consistency in healthy individuals with tendency for constipation, with an increase in short-chain fatty acid (SCFA) production (Sawada et al., 2016).  SCFA may play a key role in the functionality of postbiotics, either directly as actives in the postbiotic formulation, or indirectly as metabolites resulting from induced changes in gut microbiota.  SCFA are known to stimulate colonic sodium and fluid absorption, with butyrate showing positive benefits on helping colonocytes grow and repair, enhancing gut barrier function, and mucosal immunity.  Due to the interconnectivity between our gut, brain, and microbiota, postbiotics have also been demonstrated to positively influence measures of anxiety and quality of sleep, as well as enhancing the mood state, of healthy adults (Murata et al., 2018; Nishida et al., 2019).

Postbiotics may also play a role in early life interventions.  Healthy toddlers receiving an inactivated L. paracasei fermented cow’s milk preparation showed improved measures of immunity including reduced incidence of common infectious diseases and significant changes in innate and acquired immune biomarkers, such as secretory IgA and defensins (Corsello et al., 2017).  Furthermore, heat-killed L. acidophillus LB plus its culture medium reduced the recovery time of infants with non-rotaviral diarrhoea by 1 day (Liévin-Le Moal et al., 2007).  Thus, postbiotics may represent a feasible intervention to mitigate the incidence and severity of common ailments in children.

Postbiotics in animal health – a role for improving quality of our food supply

Sustainability and food safety are at the core of our success as a civilization in the centuries to come.  With these aspirations, a robust food supply chain is paramount, and, thus, we need to look beyond our own health to that the animals that constitute/produce our food.

Inactivated Saccharomyces cerevisiae has been shown to reduce Salmonella Enteriditis in commercial laying hens (Gingerich et al., 2021).  This pathogen is responsible for the vast majority of foodborne salmonellosis, and, as such, postbiotics could play a role in reducing foodborne illness by targeting the farming stage of food production.

A Lactic Acid Bacterium derived postbiotic has also shown potential to diminish the severity of gut lesions caused by necrotic enteritis, increasing the liveability and productivity of broilers (Duong et al., 2021).  Postbiotics from L. acidophilus have also been shown to accelerate the development and establishment of microbiome clusters in nursery pigs, which correlated with increases in growth rates (Khafipour et al., 2021).  Overall, there is evidence suggesting that postbiotics can facilitate the production of animals in an effective, safe and sustainable manner.

Looking to the future

The evidence behind the functionality of postbiotics is increasing rapidly.  Nonetheless, in the rather populated functional biotics area, the scientific community is proposing that postbiotics should be characterized by defining the microorganisms in the starting material, identifying the inactivation procedure, and the description and quantification of the final postbiotic composition.  Although this practice has not been fully entrenched yet, much of this information should be at the ready and will only make the case for the use of postbiotics in food and feed applications stronger.

Probiotics were defined by the World Health Organisation as live microorganisms that when applied in sufficient amounts confer a health benefit on the host.  The probiotic definition is intentionally broad because it is intended to cover the use of probiotics on different body sites and for different health conditions.  Yet, in all applications, the term probiotic should only be used to describe the presence of living microorganisms that have been proven to result in a health benefit.  Those microorganisms should be defined at the strain level and have genome sequences which are known.

What do Probiotics do?

Human studies have shown that probiotics can be useful for improving and sustaining health in a number of ways.  Strong evidence for probiotic use is available for the prevention and management of digestive disorders and infectious and antibiotic-associated diarrhoea.  Beyond the digestive tract, probiotics may lower the frequency and duration of upper respiratory infections, diminish weight gain and insulin resistance, and reduce feelings of depression and anxiety.

With this broad array of beneficial health outcomes, it is reasonable to ask how this could be possible.  How could the exposure to certain microorganisms as probiotics result in benefiting our health in so many ways? The answer to this question lies within our own microbiome.  Our bodies are home to trillions of microorganisms that reside on the skin, mouth, digestive tract, and many other body sites.  Also known as the human microbiome, these microorganisms are increasingly understood for affecting metabolism as well as our immune and nervous systems.

The presence of certain microorganisms in our microbiome are known to be good for us, while others are either associated with or known to cause harm.  For example, some beneficial intestinal microorganisms can breakdown fibres that are otherwise non-digestible and convert them into short chain fatty acids that can be used by our colonic tissues for energy and also prime the immune system towards a healthy equilibrium.  Other microorganisms that are more associated with harm, produce endotoxin, a compound that causes inflammation.

So with this in mind, it may be expected that certain microorganisms consumed or applied as probiotics can have significant effects on our body and that some microorganisms are more suited to be better for us than others.  Even though there are far fewer microorganisms in probiotic foods or dietary supplements than the number of microorganisms in our microbiome, probiotics can cause a measurable response and potentially a lasting change at their site of action.

How do Probiotics Work in the Body?

You might be wondering what happens in your body when you use a probiotic, and how they actually generate a health benefit.  Probiotics can improve health through any of several specific mechanisms:

• • Interact with other microorganisms in our microbiome
  • Stimulate growth of beneficial bacteria in our microbiome
  • Inhibit growth of harmful bacteria in our microbiome
  • Interact directly with our body’s organs, such as the intestine
  • Produce compounds that reduce inflammation or alleviate leaky gut
  • Modulate our immune system

One way some probiotics work is through modulating our microbiome.  Probiotics can affect the growth and activity of bacteria in our microbiome to change what they make and do. Studies have shown that these changes are possible even when the probiotic does not colonise for long periods of time.  The consequences of probiotic-induced alterations to the human microbiome may be to then change how the microbiome affects organ function.  For example, some probiotic strains of Bifiobacterium and Lactobacilus make antimicrobial compounds and organic acids that inhibit, endotoxin containing, potentially harmful bacteria in the intestine.  Reductions in the numbers of those harmful bacteria results in reduced inflammation and disruptions to barrier integrity.  This mechanism is indirect because probiotic efficacy is dependent on the resident microbiome at that particular body site.

Alternatively, probiotics and the secreted metabolites and other compounds that they make are also directly recognised by immune, endocrine, and epithelial cells.  Once recognised, a series of downstream events are activated, such as the reduction of inflammatory responses or alleviation of a leaky gut.  Just as for probiotic induced changes to the gut microbiome, these direct effects of probiotics may result in sustained changes at local site where they are applied (for example, the digestive tract) as well as other sites on the body.

Importantly, any single probiotic is not expected to be universally efficacious for all conditions.  Microorganisms are genetically diverse and even different strains of the same species can cause a variety of non-overlapping, physiological responses.  For example, different strains of the species Lactiplantibacillus plantarum (formerly known as Lactobacillus plantarum) can elicit the production of cytokines over a physiologically-relevant range comparable to ranges observed for different bacterial species and genera.

Applications in Food and Beverages

Although it is currently yet not possible to predict which strains work best, research efforts are underway to understand exactly the specific features of probiotics that are necessary for the observed health outcomes.  Whether a probiotic works directly on mucosal tissues or indirectly through modulation of the human microbiome, or some combination of both, knowledge on the molecular mechanisms of probiotic function will ultimately improve the probiotic selection process and guidelines for use.  Until then, it is always a good idea to read the label of your probiotic products to find out which species and strains of those species are included.

When using probiotics in foods or beverages, the ability of the microbes you select to withstand different conditions can also be important to consider.  Strains like Lactobacillus or Bifidobacterium species typically need to be refrigerated in order to remain alive.  These microbes are therefore appropriate for products which will be refrigerated throughout their distribution and shelf life.  These species unlikely to survive certain processing conditions like high temperature or acid environments.  Endospore-forming strains can withstand a wider range of temperatures and pH ranges because of their hardy spore coat.  These strains stay dormant until ideal conditions (e.g. water activity, pH, temperature) are met, similar to a seed for a plant.  As a result, it’s important to consider the science, strain characteristics, and application you plan to use a probiotic in when working in foods and beverages.

Animals and humans have the hormone ghrelin in their stomachs. Ghrelin tells animals as well as humans when they are hungry and helps regulate their metabolism, but scientists have never been certain how exactly it works.

To learn more about how ghrelin influences hunger, metabolism and memory, researchers at the USC Dornsife College of Letters, Arts and Sciences collaborated with international scientists on a study of rats. They disrupted the ability of the ghrelin hormone to communicate to the vagus nerve, a nerve that signals from the gut to the brain, and then monitored the impact on their feeding and cognitive behaviors.

When the ability of ghrelin to signal to the brain was disrupted, the rats ate more often. The rats ate smaller meals to compensate for more frequent eating occasions, according to the researchers.

“We think that the increased eating frequency is related to their memory impairment. Memory from when you last ate will influence how soon you eat again. It led the rats in our study to eat sooner.”

How the hunger hormone ghrelin impacts memory

Although the rats were able to remember where they had received food, they appeared to have forgotten that they had just eaten. Their stomachs were also slower to empty.

“The animals were impaired in a certain type of memory, called episodic memory,” said study co-author Elizabeth Davis, a former researcher in Kanoski’s lab at USC Dornsife. “This is the type of memory that helps you remember your first day of school, or what you ate for breakfast yesterday.”

Read the full study here.

This study shows how communication between the brain and gut can be critical for regulating how often and how much we eat.

The gut-brain axis and the microbiome

As research on the gut-brain axis evolves, we are also learning how the foods we eat can impact the communication between the gut and the brain, and how the gut microbiome can influence this communication, as well.

Some studies mentioned in this review have shown that probiotics can reduce the release of stress hormones like cortisol in mouse studies. As this area of research continues to evolve and more studies are done in humans, we will have a better understanding of the two-way communication between our brain and gut, and how it can be improved with certain foods or probiotics.

This program qualifies for Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.0 CH for their participation in this program. For more information, please visit ift.org/certification or email ifscc@ift.org.

Fermented foods have appeared on countless food and nutrition trends lists this year, seemingly rocketing to a top industry priority in a very short period of time. We’re seeing the word ‘fermented’ find its way into all aspects of food and beverages, not just cultured foods or probiotics.

When a trend grows this quickly, confusion and misinformation can often grow with it, making it hard to understand the best way to navigate this space.

In this webinar, our experts answer some of the biggest questions created in the wake of the rapidly growing fermented food trend.

How are fermented foods unique?

Did you know that “fermentation” has multiple definitions, but food fermentations have a very specific meaning and intent? Learn the science of how fermented foods are made, why fermentation is used, and the expert consensus on how to define and talk about fermented foods.

What do people believe about fermented foods?

We review how perceptions about fermented foods are driving changes in the market, including:

• Foundational shifts in the industry landscape
• Consumer beliefs about the health benefits of fermented foods
• How fermentation technology is being used for taste

What do we really know, and what can we expect in the near future?

Trends often get ahead of science and regulations, so we review the state of the science on fermented foods, existing and upcoming research on health benefits, and more to help you feel confident in your understanding of what fermented foods can really do.

The Kerry Health and Nutrition Institute are delighted to announce that Maria Marco, Ph.D. has been appointed as a Scientific Advisor to the Kerry Health & Nutrition Institute.

Supported by Kerry’s science and nutrition teams, the aim of the Kerry Health and Nutrition Institute’s Scientific Advisory Council is to guide Kerry’s research and innovation teams on some of the fastest growing areas in the science of nutrition and health.

Dr. Marco has led numerous projects investigating probiotic Lactobacillus, emphasizing the impact of diet and delivery matrix on probiotic function. This research also explores how health can be improved by using fiber to modulate the structure and function of the gut microbiome.

Marco received her PhD from the University of California, Berkeley. She worked as a postdoc and subsequently as a scientist at NIZO food research, in the Netherlands. Dr. Marco initiated her laboratory at UC Davis in 2008, has over 80 publications in refereed journals and numerous patents, has received an American Society for Microbiology Distinguished Lecturer award and serves on numerous advisory and editorial boards.

Commenting on her appointment to the Scientific Advisory Council, Dr. Marco said:

“Microbiome research is expanding and developing to a point that will soon deliver new and improved, microbial-powered nutrition. Expansion of work on food microbiomes will lead to the development of tastier, healthier foods and beverages with expanded quality and safety characteristics as well as opportunities for precision nutrition to the human digestive tract.”

Neil Cracknell, President and Global CEO, Applied Health & Nutrition, Kerry commented: 

“Maria brings a depth of expertise not just in probiotic research in Europe and US, but in the area of probiotics in food applications.  From what we are seeing from consumer demand here, this is a really exciting space and we are delighted that Maria is now a Scientific Advisor to the Kerry Health and Nutrition Institute.”

Hear more about Dr. Murphy’s perspective on what drives personalised nutrition, and learn her thoughts on the key to unlocking the future of the trend in this interview with Nutrition Insight.

Aoife Marie Murphy, PhD, graduated with a BSc in Human Nutrition and a PhD in Nutrigenomics from University College Dublin. Her research interests include the dietary modulation of metabolic health, epidemiology and gene-nutrient interactions. She is currently a member of Kerry’s nutrition team where she helps apply research findings to innovative ideas in the food and beverage industry.

Looking at the gut microbiome as an example of how personalised nutrition can take shape once the science accumulates, Dr. Ryan says “Microbiota information takes a long time to build up and is particularly interesting in the case of the older populations. We haven’t had those populations to study until recently. We didn’t have populations in their 80s or 90s of this size in the past and we could only begin to get that information now.”

See Lisa’s video interview here.

Click here to read the full written interview.