Expanding the reach of probiotics through social enterprises

Autores
Reid, Gregor; Kort, Remco; Alvarez, Gladis Susana; Bourdet-Sicard, Raphaelle; Benoit, Valérie; Cunningham, Melissa; Saulnier, Delphine MA.; van Hylckama Vlieg, Johan ET.; Verstraelen, Hans; Sybesma, Wilbert
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The rapid rise in microbiome and probiotic science has led to estimates of product creation and sales exceeding $50 billion within five years. However, many people do not have access to affordable products, and regulatory agencies have stifled progress. The objective of a discussion group at the 2017 meeting of the International Scientific Association for Probiotics and Prebiotics was to identify mechanisms to confer the benefits of probiotics to a largerportion of the world?s population. Three initiatives, built around fermented food, were discussed with different methods of targeting populations that face enormous challenges of malnutrition, infectious disease, poverty and violent conflict. As new candidate probiotic strains emerge, and the market diversifies towards more personalised interventions, manufacturing processes will need to evolve. Information dissemination through scientific channels and social media is projected to provide consumers and healthcare providers with rapid access to clinical results, and to identify the nearest location of sites making new and affordable probiotic food and supplements. This rapid translation of science to individual well-being will not only expand the beneficiaries of probiotics, but also fuel new social enterprises and economic business models.
Fil: Reid, Gregor. University Of Western Ontario; Canadá
Fil: Kort, Remco. Yoba For Life Foundation; Países Bajos. University of Amsterdam; Países Bajos
Fil: Alvarez, Gladis Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Bourdet-Sicard, Raphaelle. Danone Access, Africa & India, Danone Nutricia Research; Francia
Fil: Benoit, Valérie. General Mills, Nutrition And Technology Solutions; Estados Unidos
Fil: Cunningham, Melissa. Research And Development, Metagenics (aust) Pty Ltd.; Australia
Fil: Saulnier, Delphine MA.. Novozymes; Dinamarca
Fil: van Hylckama Vlieg, Johan ET.. Christian Hansen As; Dinamarca
Fil: Verstraelen, Hans. Ghent University Hospital 0p4; Países Bajos
Fil: Sybesma, Wilbert. Yoba For Life Foundation; Países Bajos
Materia
Probiotics
Fermented Food
Social Business
Developing World
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/81531
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Expanding the reach of probiotics through social enterprisesReid, GregorKort, RemcoAlvarez, Gladis SusanaBourdet-Sicard, RaphaelleBenoit, ValérieCunningham, MelissaSaulnier, Delphine MA.van Hylckama Vlieg, Johan ET.Verstraelen, HansSybesma, WilbertProbioticsFermented FoodSocial BusinessDeveloping Worldhttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3The rapid rise in microbiome and probiotic science has led to estimates of product creation and sales exceeding $50 billion within five years. However, many people do not have access to affordable products, and regulatory agencies have stifled progress. The objective of a discussion group at the 2017 meeting of the International Scientific Association for Probiotics and Prebiotics was to identify mechanisms to confer the benefits of probiotics to a largerportion of the world?s population. Three initiatives, built around fermented food, were discussed with different methods of targeting populations that face enormous challenges of malnutrition, infectious disease, poverty and violent conflict. As new candidate probiotic strains emerge, and the market diversifies towards more personalised interventions, manufacturing processes will need to evolve. Information dissemination through scientific channels and social media is projected to provide consumers and healthcare providers with rapid access to clinical results, and to identify the nearest location of sites making new and affordable probiotic food and supplements. This rapid translation of science to individual well-being will not only expand the beneficiaries of probiotics, but also fuel new social enterprises and economic business models.Fil: Reid, Gregor. University Of Western Ontario; CanadáFil: Kort, Remco. Yoba For Life Foundation; Países Bajos. University of Amsterdam; Países BajosFil: Alvarez, Gladis Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Bourdet-Sicard, Raphaelle. Danone Access, Africa & India, Danone Nutricia Research; FranciaFil: Benoit, Valérie. General Mills, Nutrition And Technology Solutions; Estados UnidosFil: Cunningham, Melissa. Research And Development, Metagenics (aust) Pty Ltd.; AustraliaFil: Saulnier, Delphine MA.. Novozymes; DinamarcaFil: van Hylckama Vlieg, Johan ET.. Christian Hansen As; DinamarcaFil: Verstraelen, Hans. Ghent University Hospital 0p4; Países BajosFil: Sybesma, Wilbert. Yoba For Life Foundation; Países BajosWageningen Academic Publishers2018-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/81531Reid, Gregor; Kort, Remco; Alvarez, Gladis Susana; Bourdet-Sicard, Raphaelle; Benoit, Valérie; et al.; Expanding the reach of probiotics through social enterprises; Wageningen Academic Publishers; Beneficial Microbes; 9; 5; 9-2018; 707-7151876-28831876-2891CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3920/BM2018.0015info:eu-repo/semantics/altIdentifier/url/https://www.wageningenacademic.com/doi/10.3920/BM2018.0015info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:44:45Zoai:ri.conicet.gov.ar:11336/81531instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:44:45.306CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Expanding the reach of probiotics through social enterprises
title Expanding the reach of probiotics through social enterprises
spellingShingle Expanding the reach of probiotics through social enterprises
Reid, Gregor
Probiotics
Fermented Food
Social Business
Developing World
title_short Expanding the reach of probiotics through social enterprises
title_full Expanding the reach of probiotics through social enterprises
title_fullStr Expanding the reach of probiotics through social enterprises
title_full_unstemmed Expanding the reach of probiotics through social enterprises
title_sort Expanding the reach of probiotics through social enterprises
dc.creator.none.fl_str_mv Reid, Gregor
Kort, Remco
Alvarez, Gladis Susana
Bourdet-Sicard, Raphaelle
Benoit, Valérie
Cunningham, Melissa
Saulnier, Delphine MA.
van Hylckama Vlieg, Johan ET.
Verstraelen, Hans
Sybesma, Wilbert
author Reid, Gregor
author_facet Reid, Gregor
Kort, Remco
Alvarez, Gladis Susana
Bourdet-Sicard, Raphaelle
Benoit, Valérie
Cunningham, Melissa
Saulnier, Delphine MA.
van Hylckama Vlieg, Johan ET.
Verstraelen, Hans
Sybesma, Wilbert
author_role author
author2 Kort, Remco
Alvarez, Gladis Susana
Bourdet-Sicard, Raphaelle
Benoit, Valérie
Cunningham, Melissa
Saulnier, Delphine MA.
van Hylckama Vlieg, Johan ET.
Verstraelen, Hans
Sybesma, Wilbert
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Probiotics
Fermented Food
Social Business
Developing World
topic Probiotics
Fermented Food
Social Business
Developing World
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv The rapid rise in microbiome and probiotic science has led to estimates of product creation and sales exceeding $50 billion within five years. However, many people do not have access to affordable products, and regulatory agencies have stifled progress. The objective of a discussion group at the 2017 meeting of the International Scientific Association for Probiotics and Prebiotics was to identify mechanisms to confer the benefits of probiotics to a largerportion of the world?s population. Three initiatives, built around fermented food, were discussed with different methods of targeting populations that face enormous challenges of malnutrition, infectious disease, poverty and violent conflict. As new candidate probiotic strains emerge, and the market diversifies towards more personalised interventions, manufacturing processes will need to evolve. Information dissemination through scientific channels and social media is projected to provide consumers and healthcare providers with rapid access to clinical results, and to identify the nearest location of sites making new and affordable probiotic food and supplements. This rapid translation of science to individual well-being will not only expand the beneficiaries of probiotics, but also fuel new social enterprises and economic business models.
Fil: Reid, Gregor. University Of Western Ontario; Canadá
Fil: Kort, Remco. Yoba For Life Foundation; Países Bajos. University of Amsterdam; Países Bajos
Fil: Alvarez, Gladis Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Bourdet-Sicard, Raphaelle. Danone Access, Africa & India, Danone Nutricia Research; Francia
Fil: Benoit, Valérie. General Mills, Nutrition And Technology Solutions; Estados Unidos
Fil: Cunningham, Melissa. Research And Development, Metagenics (aust) Pty Ltd.; Australia
Fil: Saulnier, Delphine MA.. Novozymes; Dinamarca
Fil: van Hylckama Vlieg, Johan ET.. Christian Hansen As; Dinamarca
Fil: Verstraelen, Hans. Ghent University Hospital 0p4; Países Bajos
Fil: Sybesma, Wilbert. Yoba For Life Foundation; Países Bajos
description The rapid rise in microbiome and probiotic science has led to estimates of product creation and sales exceeding $50 billion within five years. However, many people do not have access to affordable products, and regulatory agencies have stifled progress. The objective of a discussion group at the 2017 meeting of the International Scientific Association for Probiotics and Prebiotics was to identify mechanisms to confer the benefits of probiotics to a largerportion of the world?s population. Three initiatives, built around fermented food, were discussed with different methods of targeting populations that face enormous challenges of malnutrition, infectious disease, poverty and violent conflict. As new candidate probiotic strains emerge, and the market diversifies towards more personalised interventions, manufacturing processes will need to evolve. Information dissemination through scientific channels and social media is projected to provide consumers and healthcare providers with rapid access to clinical results, and to identify the nearest location of sites making new and affordable probiotic food and supplements. This rapid translation of science to individual well-being will not only expand the beneficiaries of probiotics, but also fuel new social enterprises and economic business models.
publishDate 2018
dc.date.none.fl_str_mv 2018-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/81531
Reid, Gregor; Kort, Remco; Alvarez, Gladis Susana; Bourdet-Sicard, Raphaelle; Benoit, Valérie; et al.; Expanding the reach of probiotics through social enterprises; Wageningen Academic Publishers; Beneficial Microbes; 9; 5; 9-2018; 707-715
1876-2883
1876-2891
CONICET Digital
CONICET
url http://hdl.handle.net/11336/81531
identifier_str_mv Reid, Gregor; Kort, Remco; Alvarez, Gladis Susana; Bourdet-Sicard, Raphaelle; Benoit, Valérie; et al.; Expanding the reach of probiotics through social enterprises; Wageningen Academic Publishers; Beneficial Microbes; 9; 5; 9-2018; 707-715
1876-2883
1876-2891
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3920/BM2018.0015
info:eu-repo/semantics/altIdentifier/url/https://www.wageningenacademic.com/doi/10.3920/BM2018.0015
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wageningen Academic Publishers
publisher.none.fl_str_mv Wageningen Academic Publishers
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613407921143808
score 13.070432

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