An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods and to describe their role in the human diet. Although these foods have been consumed for thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers. Despite this interest, inconsistencies related to the use of the term ‘fermented’ led the panel to define fermented foods and beverages as “foods made through desired microbial growth and enzymatic conversions of food components”. This definition, encompassing the many varieties of fermented foods, is intended to clarify what is (and is not) a fermented food. The distinction between fermented foods and probiotics is further clarified. The panel also addressed the current state of knowledge on the safety, risks and health benefits, including an assessment of the nutritional attributes and a mechanistic rationale for how fermented foods could improve gastrointestinal and general health. The latest advancements in our understanding of the microbial ecology and systems biology of these foods were discussed. Finally, the panel reviewed how fermented foods are regulated and discussed efforts to include them as a separate category in national dietary guidelines.
For more than a century, microbiologists have sought to identify and describe the relevant ‘microbial parts’ within fermented foods and beverages. Only in the past two decades have researchers from multiple scientific disciplines, including systems and molecular biology, microbial ecology, and bioinformatics, begun to understand how those parts are assembled to build microbial communities that are ultimately responsible for the attributes associated with fermented foods and beverages. Thus, they defined fermented foods as foods made through desired microbial growth and enzymatic conversions of food components.
Collectively, this research provides a rational basis for improving both the functional characteristics and nutritional properties of these foods. It could also be feasible to identify and introduce novel microbial species that can augment desirable traits. Many spontaneously fermented foods serve as a rich reservoir of potentially valuable strains. Of particular interest is the possibility of predicting the quality attributes of fermented foods and beverages based on the initial microbial composition of the raw materials. Ultimately, the production of fermented foods and beverages with greater quality control will ensure the delivery of products that provide flavour, texture and health-related attributes.
To know more, you can consult the full report.
Orchidali can help you in the preparation and writing of regulatory files.
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The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods and to describe their role in the human diet. Although these foods have been consumed for thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers. Despite this interest, inconsistencies related to the use of the term ‘fermented’ led the panel to define fermented foods and beverages as “foods made through desired microbial growth and enzymatic conversions of food components”. This definition, encompassing the many varieties of fermented foods, is intended to clarify what is (and is not) a fermented food. The distinction between fermented foods and probiotics is further clarified. The panel also addressed the current state of knowledge on the safety, risks and health benefits, including an assessment of the nutritional attributes and a mechanistic rationale for how fermented foods could improve gastrointestinal and general health. The latest advancements in our understanding of the microbial ecology and systems biology of these foods were discussed. Finally, the panel reviewed how fermented foods are regulated and discussed efforts to include them as a separate category in national dietary guidelines.
For more than a century, microbiologists have sought to identify and describe the relevant ‘microbial parts’ within fermented foods and beverages. Only in the past two decades have researchers from multiple scientific disciplines, including systems and molecular biology, microbial ecology, and bioinformatics, begun to understand how those parts are assembled to build microbial communities that are ultimately responsible for the attributes associated with fermented foods and beverages. Thus, they defined fermented foods as foods made through desired microbial growth and enzymatic conversions of food components.
Collectively, this research provides a rational basis for improving both the functional characteristics and nutritional properties of these foods. It could also be feasible to identify and introduce novel microbial species that can augment desirable traits. Many spontaneously fermented foods serve as a rich reservoir of potentially valuable strains. Of particular interest is the possibility of predicting the quality attributes of fermented foods and beverages based on the initial microbial composition of the raw materials. Ultimately, the production of fermented foods and beverages with greater quality control will ensure the delivery of products that provide flavour, texture and health-related attributes.
To know more, you can consult the full report.
Orchidali can help you in the preparation and writing of regulatory files.
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