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


Watch the video

The President, Esben Laulund, presents the Association

IPA Europe events

IPA Europe News

Italian guidelines for the management of IBS

Background: Irritable bowel syndrome (IBS) is a chronic and often debilitating disorder of gut-brain interaction (DGBI), formerly known as functional gastrointestinal disorder. Experts from 7 Italian Societies conducted a Delphi consensus with a literature summary and a voting process on 27 statements. About probiotics: The results of meta-analysis and RCTs suggest that 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.


discover more