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
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. ...
What You Need to Know about Lactobacillus acidophilus and What Cool Things It Can Do
Let us introduce you to the most famous probiotic of all, Lactobacillus acidophilus. Lactobacillus acidophilus is one of the most commonly recognized species of probiotics – it deserves a star on the microbiome walk of fame. The name Lactobacillus acidophilus means “acid-loving”. Made famous for their presence in fermenting dairy ...
IPA Webinar: Probiotic Innovations, a reset back to the future
February 25th 2021 – 11AM EDT (5PM CET) The evolution of anything suggests the future, a new era and betterment. In the dawn of a new year, IPAs first 2021 webinar will touch on new concepts which may be based on older thought processes. Starting with good microbes tied to ...
The letter published on Gastroenterology in December 2020 brings additional arguments for the use of probiotics in prevention of diseases
In the letter of Maurizio Koch, MD, and Lucio Capurso, MD, published on Gastroenterology in December 2020, the Authors comment on two clinical recommendations of the American Gastroenterology Association (AGA) and bring additional arguments for the use of probiotics in the prevention of Clostridioides difficile infection, and on acute gastroenteritis in ...
Spanish Agency for Food Safety and Nutrition accepts the term “probiotic” on food labeling
The Spanish Agency for Food Safety and Nutrition (AESAN) will accept the use of the term “probiotic” on the labels of food and food supplements produced and commercialized in the country. AESAN states that the Commission’s Guide to the Implementation of Regulation (EC) No 1924/2006 is not legally binding and ...
Understanding Probiotics for better quality of life: the webinar recording is now available online
On November 6th the first of a series of webinars, called “Probiotic talks from Europe”, took place. The webinar was organised by IPA Europe and the 11th Congress on Probiotics, Prebiotics and New Foods. The webinar “Probiotics for better quality of life” took place on 6 November, with the participation of keynote ...
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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