IPA EUROPE MANIFESTO
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
Press Package
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 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
Call for a responsible use of the term 'probiotic'
READ THE STATEMENT
IPA Europe events
IPA Europe News
Understanding Probiotic Foods and Supplements: 10 Key Questions on the Use of ‘Probiotic’ in Europe
A series of 10 key questions and answers about probiotic food and food supplements, providing a comprehensive overview of the ongoing discussions and the potential path toward a European market harmonization. It examines how the term ‘probiotic’ is currently used in Europe and worldwide, highlighting the European Commission’s interpretation and the impact of the recent European ...
The IPA Europe 2024 Manifesto: Empowering Informed Consumers and Supporting a Sustainable Food Industry.
The IPA Europe 2024 Manifesto sets out priorities and recommendations. IPA Europe supports the European probiotic industry’s efforts to enhance competitiveness and ensure product quality, while promoting a consistent, innovation-friendly regulatory environment. Probiotic foods and food supplements, when consumed in adequate amounts, may offer benefits for gut health, digestion, and ...
EU Novel Food Status Catalogue
In March 2024, IPA Europe and the European Food and Fermentation Cultures Association (EFFCA) issued the information to their members regarding the European Commission’s revised Novel Food Catalogue, which was originally published on November 16, 2023. We have actively collaborated with DG SANTE to enhance the classification process and to ...
IPA EUROPE PRESS RELEASE – Probiotics & EU Policies: IPA Europe calls for a Holistic approach to Probiotics in the EU, for Informed Consumers and Competitive Food Industry
At a recent policy breakfast hosted in the European Parliament, IPA Europe and MEPs highlighted the urgent need for a clear and science-based regulatory framework for probiotics. With growing consumer demand and a €10 billion market in Europe, the current lack of harmonization across member states risks stifling innovation and ...
IPA EUROPE PRESS RELEASE Ombudsman’s Conclusion on Probiotics: A Missed Opportunity to Clarify Legal Uncertainty and Meet Consumer Demand.
IPA Europe welcomed the Ombudsman’s acknowledgment in December 2023 that further clarifications from the European Commission were needed. However, following the inquiry into the classification of “probiotics” within the EU, the Ombudsman finally decided to close the case, finding no maladministration by the European Commission. While we respect the Ombudsman’s ...
EU BIOTECH ACT ANNOUNCED BY THE EC: FULL SUPPORT EXPRESSED BY A COALITION OF 18 KEY STAKEHOLDERS
Last week, IPA Europe, together with a coalition of 18 key industry stakeholders, sent a letter to the EU Commission Secretary General, to express their support for TheBiotechAct announced for 2025, and emphasize the importance of ensuring that its scope is cross-sectoral. ...
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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