The view that live microbes provide a health benefit when consumed stems from ideas put forward in the early 1900s and led to formalization of the concept of ‘probiotics’. It is tempting to equate fermented foods with probiotics but, in fact, they differ in important ways. Hear Mary Ellen Sanders, Executive Science Officer of ISAPP, as she explores these differences, in conversation with moderator Maria Marco.


Are Fermented Foods Probiotics?

TFA Science Webinars 

Tuesday March 2nd
10am PT / 1pm ET 
 

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