Live Microbes in the Food Supply: Why They Matter and How to Share Data with USDA

There is growing consumer interest in fermented foods and products like yogurt that contain beneficial live microbes, due to historical, associative, and some randomized clinical trial evidence suggesting that live microbes may confer a variety of health benefits.
As the science evolves, confirming these health relationships - to allow for clearer messaging - will require a better understanding of live microbe consumption, including the source and quantities. To support this, IAFNS has collaborated with the USDA Global Branded Food Products Database (a component of FoodData Central) public-private partnership to enable manufacturers to add live microbe data to this public database.
In this webinar, presenters will discuss the importance of beneficial live microbes in the food supply and explain how companies can include these data in their submissions.
Speakers:
Robert Hutkins, University of Nebraska
Kyle McKillop, USDA ARS
For more information, please contact [e-mail].