Microbial food cultures are used by the dairy, bakery and other segments of the food industry. They can be subdivided into “starter cultures” and “probiotics." Products can contain probiotics, which are live microorganisms. According to the World Health Organization (WHO), when administered in adequate amounts, probiotics confer a health benefit on the host.

Microbial food cultures in many cases determine the characteristics of the fermented food, e.g. acidity, flavor and texture, as well as health benefits that go beyond simple nutrition. These organisms may be present naturally in a food or intentionally added to a food as starter cultures in an industrial food fermentation process.

Presentations at USP Probiotics Workshop – May 9

Overview on Global Regulations
Janet Balson – Chr. Hansen

Overview of International Food Additives Council (IFAC)
Probiotic Activities
Haley S. Stevens, Ph.D. – International Food Additives Council

New Dietary Ingredient Notification (NDIN)

US New Dietary Ingredient Notification (NDIN): Strain vs. Genus/Species basis for NDI determination -
International Food Additives Council (IFAC), European Food and Feed Cultures Association (EFFCA) and International Probiotics Association (IPA)

Health Canada Monograph on Probiotics

Health Canada Abbreviated Standard on Probiotics