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

Showreel video

Watch the video

Esben Laulund, President: what is IPA Europe?

IPA Europe News

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.

 

discover more