ISAPP Newsletter – January 17, 2020

Greetings from ISAPP at the beginning of a new year – kicking off what’s sure to be an exciting new decade of research on probiotics, prebiotics, and fermented foods! Our community is stronger than ever: our member list is growing and we are proud to be the hub for thousands of like-minded people from around the world who are dedicated to advancing the science on probiotics and prebiotics.

Two blog posts from ISAPP board members start off this newsletter: one about a new review paper based on a 2018 ISAPP discussion group, which focuses on fermented foods (and the microbes that create them) from around the world; and another from Prof. Colin Hill, which takes a planetary view of beneficial microbes and introduces the concept of ‘globobiotics’.

We also unveil two new Korean-language infographics recently added to the list of ISAPP resources – and we share a great article on probiotics and fermented foods that was recently published in The Washington Post.

ISAPP discussion group leads to new review paper providing a global perspective on the science of fermented foods and beverages

A new review paper on the incredible diversity of global fermented foods has just been published in the journal Comprehensive Reviews in Food Science and Food Safety. The review was based on a discussion group held at the 2018 ISAPP annual meeting in Singapore. Lead author, ISAPP board member Prof. Bob Hutkins, says, "One of the important outcomes... was how greatly historical and cultural factors, apart from microbiology, influence the types of fermented foods & beverages consumed around the world.”

Blog post by Prof. Colin Hill: Probiotics, Prebiotics and Globobiotics!

This post by ISAPP board member Prof. Colin Hill addresses how many of us feel about the planet and the future today: with so much bad news, where’s the hope? He reminds us that “every natural system on Earth depends on microbes” – and this can be viewed as a reason for celebration and optimism, since knowledge about microbes can potentially lead us toward sustainability and toward restoring healthy planetary ecosystems. He introduces a new term for the use of microbes to maintain planetary health: ‘globobiotics’.

Selected ISAPP infographics are now available in Korean under our 'For Consumers' page

The ISAPP infographics are a great way for consumers and others to learn about concepts related to probiotics, prebiotics, and fermented foods. We have good news for Korean speakers – now selected infographics are available in Korean! Check out the translations of these infographics: probiotics, and deciphering a probiotic label.

Fermented foods such as kombucha are trendy, but they’re not necessarily probiotics

In the past, ISAPP has worked hard to counter some of the misleading information found in the media on the topics of probiotics, prebiotics, and fermented foods. At the same time, we want to highlight media articles that get the science right! Check out this recent Washington Post article that not only cited the current scientific definition of probiotics, but also did a great job of clarifying the difference between probiotics and fermented foods. This article features input from ISAPP’s board member, Prof. Bob Hutkins.