Are Health-Boosting Benefits Hiding in Some of Your Favorite Foods?

Love yogurt, kefir, cheese, wine, beer, kimchi, and pickles? A new peer-reviewed paper supported in part by the California Dairy Research Foundation, reveals evidence that fermented foods, developed thousands of years ago for their ability to avoid contamination, may increase … Continue reading

Probiotic Guidelines, Then and Now

Earlier this month, the Council for Responsible Nutrition and the International Probiotics Association (IPA) announced the publication of probiotic guidelines. This is not the first effort to develop probiotic guidelines. Those were developed in May of 2002, by a panel … Continue reading

International Scientific Association for Probiotics and Prebiotics Addresses Antibiotic Stewardship

The International Scientific Association for Probiotics and Prebiotics (ISAPP) initiated a project this fall to determine if probiotics can reduce antibiotic use. In the context of an individual person, reduced antibiotic use means fewer adverse effects, reduced chance to develop … Continue reading

A Bifidobacterium that Sticks Around

In the early years of probiotic research, it was common to test probiotics for their ability to adhere. The rationale was that probiotics that can adhere are preferred, as they could stick around longer to confer health effects. The problem … Continue reading

Highlights of the 13th Annual IMGC Symposium held in Davis, California

Highlights of the 13th Annual IMGC Symposium by Sam Westreich in SPLASH!® milk science update: October 2016 The International Milk Genomics Consortium (IMGC) held its 13th annual conference this past September 27–29, 2016, at the University of California, Davis. With … Continue reading

Health Benefits of Fermented Foods

At the 2016 meeting of the International Scientific Association for Probiotics and Prebiotics, Professors Robert Hutkins (University of Nebraska) and Maria Marco (University of California – Davis) convened a workshop on “Prebiotics and Probiotics in Fermented Foods.” Along with global … Continue reading