Probiotics: what's in a name?
IPA Europe brings together a forum of leading producers of probiotic cultures, probiotic foods, supplements, nutritionals and therapeutic products
Better consumer information and a thriving probiotics industry in Europe
The IPA Europe Manifesto
IPA Europe and European Dairy Association (EDA) joint statement on probiotics
For a better regulatory environment for probiotic food and food supplements in Europe
The probiotics market: supplements, yoghurts and fermented milk is worth 34 Billion Euros worldwide
The overall market is projected to increase 3.7% for the period 2021 - 2026
Europe is the 3rd largest probiotics market in the world, and is worth almost 10 Billion Euros.
The science behind probiotics
Discover the 4 criteria to qualify microorganisms as “Probiotic” in foods and dietary supplements
IPA Europe's priorities:
better information for consumers,
better rules for the industry,
better quality of life
Event of interest
IPA Europe events
IPA Europe News
Can a mutual solution be found for probiotics in Europe? Report and recording are now available
The third webinar “Can a mutual solution be found for probiotics in Europe?” of the webinar series “Probiotic talks from Europe”, which took place on April 4 2022, saw a wide participation of public. The webinar was focused on the uncertainty caused by the current regulatory situation in Europe for probiotic foods ...
New IPA Europe webinar: can a mutual solution be found for probiotics in Europe?
A new webinar of the series “Probiotic talks from Europe” will take place on April 4 at 3PM CET: we will discuss with the help of our experts different scenarios that could create a favourable legal environment for the use of the term probiotic in the EU on labelling and ...
Joint statement IPA Europe – European Dairy Association (EDA)
7th March 2022 The European Dairy Association (EDA) and the International Probiotics Association – Europe (IPA Europe) want to highlight the contribution that the probiotic sector can make on a number of the objectives listed in the EU Farm to Fork Strategy, and jointly ask for a clear engagement of the European ...
20th Anniversary of the FAO/WTO definition of probiotic microorganisms in food and food supplements
One definition that fits all probiotic food and food supplements:“Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”: 20 years ago the world leading groups of experts FAO/WTO defined probiotics during the conference in Cordoba, Argentina. Every part of the probiotic definition is important. ...
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 ...
IPA Europe and EDA joint position on probiotics
What are probiotic microorganisms?
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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