01 Apr 2020 --- The term “probiotic” risks overextension when discussing microbes in fermented foods. This was flagged during a NutritionInsight webinar, called Fermented Foods: Stacking Up the Science and presented by Kerry Health and Nutrition Institute (KHNI). The webinar comes as fermented foods have become an industry priority in a very short period of time, with fermentation starting to step outside the realm of just cultured foods and probiotics.
