On-Demand Webinar – Microbiome Future: Will Microbes be Included in Dietary Recommendations?
Digestive Health
On-Demand Webinar – Microbiome Future: Will Microbes be Included in Dietary Recommendations?
05 SEP 20222 MIN READ
This one-of-a-kind webinar brings together experts from academia, consumer education, and product development to talk about what the future will bring for the microbiome and how it will impact each of the respective areas.
For centuries, live microbes have been consumed as part of the human diet through raw and fermented foods and are increasingly recognized for their positive contribution to human health. Research on probiotics and the microbiome has boomed over the past 3 decades, finding more links to different aspects of human health like immunity, mood, cognition, and weight management.
However, despite rapid growth in food and beverage markets like kombucha or foods containing probiotics, intake of foods containing live microbes is low in many parts of the world.
Is the science linking intake of live microbes to human health strong enough to see a formal daily recommendation for their consumption in the future? How would that impact the consumer and food industry landscape?
In this webinar, our experts discuss;
A summary of the science that has sparked conversations on whether there should be a formal daily recommendation on live microbe intake, and how far along that discussion is today.
A dietitian’s perspective on current areas of confusion for consumers around probiotics and fermented foods today, and opportunities that including microbes as part of dietary recommendations would bring for practicing health professionals and consumer health.
Steps the industry should take to bring microbiome research to life in consumer foods, beverages, and supplements.
Professor in the Department of Food Science and Technology - University of California, Davis, USA
Maria Marco, Ph.D. is a Professor in the Department of Food Science and Technology at the University of California, Davis, USA. The goal of Maria’s research is to guide food production to benefit human health. Her research focuses on probiotics in foods, specifically lactic acid bacteria in food systems and the mammalian digestive tract, as well as fermented foods and prebiotics.
Desiree Nielsen is a registered dietitian based in Vancouver, British Columbia. She is the author of the best-selling cookbooks Good For Your Gut and Eat More Plants and the host of an evidence-informed wellness podcast called The Allsorts Podcast. Desiree has been educating consumers and health professionals on the role of the gut microbiome and probiotics in human nutrition for over a decade.
Graduated with honors from INRS-Armand-Frappier Institute, Dr Mathieu Millette is an authority on probiotics for over 20 years. Seasoned microbiologist, lecturer and Scientific Director for Kerry company, he leads a team of talented scientists dedicated to elucidate the mechanisms of action of probiotic bacteria and to understand the interactions between beneficial microorganisms, the gut microbiome and the immune system.
Feeding the world in a way that supports both people and the planet – without compromising the future – is igniting bold innovations for 2026 and beyond. Moving towards an industry where nourishing, affordable, and sustainable choices are within reach for everyone, everywhere.
