THE EUROPEAN VOICE OF PROBIOTICS
What probiotics can do for you
IPA Europe brings together a unique forum of worldwide leading producers of probiotic cultures or probiotic foods, supplements, nutritionals and therapeutic products.
Event of interest
IPA Europe News
Healthy ageing and probiotics – the webinar results
What is the secret of healthy ageing? How can we ensure a long existence, while maintaining a high quality of life and a strong health? These were the topics of the webinar held on July 13th, organised by IPA Europe in collaboration with the International 11th Congress Probiotics, Prebiotics and ...
Probiotic modulation of the microbiota-gut-brain axis – a role for gender and age
There are differences between men and women in almost every aspect of health and physiology. Emerging literature suggests that males may be more susceptible to early life trauma, while females appear to be significantly more impacted in adolescence and the impact is strongest for stress-related conditions. The evidence from several ...
Probiotic talks from Europe is back with the “Healthy Ageing and probiotics” webinar: what is the secret of healthy ageing? How can we ensure a long existence, while maintaining health and quality of life?
A new webinar in the "Probiotic talks from Europe" series answers the questions: what is the secret of healthy ageing? How can we ensure a long existence, while maintaining a high quality of life and a strong health? ...
Denmark authorises the use of the term ‘probiotic’ on food supplements’ labels
Denmark has published on May 11 2021 a new guideline on labelling which authorises the use of the term ‘probiotic’ on food supplements labels. The term can be used as a mandatory category designation for food supplements. The Netherlands and Poland have recently stated that in future they will consider ‘probiotics’ ...
What’s in the name ‘probiotic’? Framing the use of the term to correctly identify probiotics in food and dietary supplements
What’s in the name ‘probiotic’? The topic of correctly identifying probiotics in food and dietary supplements is discussed in the article by Rosanna Pecere, executive director of IPA Europe in the latest issue of Agro Food Industry Hi Tech. Rosanna Pecere contends that “ The correct use of the term probiotic, per ...
Probiotics are high on the agenda in European Countries: after Spain and Denmark, the Netherlands on the right track on the use of the term probiotic
After Spain has recently allowed the use of the term probiotic invoking the mutual recognition principle, and Denmark has started to discuss this topic in the national Parliament, asking for a European clarification on the use of the term, the Netherlands also intervene to define the use of the term probiotic in food and food supplements. ...
Agenda
Thu. 3rd December 2020Coffee break IPA Europe exchanging with FIAB on the use of the term probiotics
Wed. 25th November 2020Exchange of views on regulatory perspectives with the Fieldfisher Belgium office
Thu. 19th November 2020Virtual coffee of Rosanna Pecere with Frederic Soudain – Logos, exchanging on communication strategies
Thu. 19th November 2020IPA Europe attends the ad hoc stakeholder meeting of the EC advisory group on the implementation of the Transparency Regulation
Tue. 17th November 2020IPA Europe partner of the 2nd Gut Health Summit Market Perspectives for Probiotics and Prebiotics, online event with live Q&A
Mon. 19th October 2020Rosanna Pecere attends the EHPM online workshop on Mutual Recognition: new regulation, new opportunities
What are probiotics microorganism?
Probiotics are live microorganisms that can be formulated into many different types of products, including foods, drugs, and dietary supplements.
Species of Lactobacillus and Bifidobacterium are most commonly used as probiotics, but the yeast Saccharomyces cerevisiae and Bacillus species are also used as probiotics. Lactic acid bacteria (LAB), including species of Lactobacillus, which have been used for preservation of food by fermentation for thousands of years, can serve a dual function by acting as agents of food fermentation and, in addition, potentially imparting beneficial effects.
However, the term “probiotic” should be reserved for live microorganisms that have been shown in controlled human studies to accomplish their beneficial action. Fermentation of food provides characteristic taste profiles and lowers the pH, which can help in prevention of spoilage microorganisms and potential pathogens.
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