Press Package
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 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
IPAEU PRESS RELEASE: ROME CONGRESS 2023
Brussels, 11 September 2023 The International Probiotic Association (IPA & IPAEurope) is returning with the 3rd Science & Business Symposium during the 12th Probiotic, Prebiotics, and New Food Congress (Rome 16-19 September 2023) IPA with IPAEurope is returning with the 3rd Science & Business Symposium during the 12th Probiotic, Prebiotics, ...
9.5 billion of probiotic sales in Europe, and billions of consumers looking for probiotics.
“How can better regulation strengthen the knowledge of probiotics for consumer health?” The virtual conference on 24th April 2023 featured an opening debate on the science of probiotics, the lack of regulation and how greater clarity can benefit the European industry while providing better information and transparency to consumers. PRESS-RELEASE ...
IPA Probiota World Congress in Barcelona on the 8th of February 2023
Speaking at IPA Probiota World Congress in Barcelona on 8 February 2023, Rosanna Pecere, Executive Director of IPA Europe, presented the overview of the European market ‘It is not only “in some third countries” that the use of the term ‘probiotics’ may be regulated differently’ she said. Since 2018, some EU ...
PRESS RELEASE – Probiotics in Europe: country results of the consumer survey
To monitor the evolution of European consumers’ opinions, trends and behaviours regarding probiotic foods and supplements, the International Probiotics Association – Europe (1) commissioned the market research company 3Gem to carry out a survey with a representative sample. The evolution of European consumers’ opinions, trends and behaviours regarding probiotic foods ...
New development for probiotic food and food supplements in France
In France, the term ‘probiotic’ can be used as well as the claim “contributes to the balance of the intestinal flora”, under certain conditions. In January 2023 France joined a growing movement of countries allowing the use of the term ‘probiotic’ in food and food supplements. France states that the ...
IPA Europe and EDA (European Dairy Association) joined force in favour of the European probiotic sector
The ongoing popularity of the use of probiotics across Europe highlights the importance of a EU harmonised criteria of ‘probiotic’ definition. Clarifying the definition of the term ‘probiotic’ at European level would enhance the competitiveness of European companies, while providing clearer and more transparent information to consumers. read the article ...
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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