Probiotics, Prebiotics, Synbiotics & Gut Nutrition

Fermented Foods and Nutraceuticals

Fermented Foods and Nutraceuticals is an important session that highlights the growing role of diet-based interventions in promoting health and preventing disease. Fermented foods such as yogurt, kefir, kimchi, sauerkraut, and kombucha are rich sources of beneficial microorganisms and bioactive compounds that support gut health and overall well-being. These foods enhance microbial diversity, improve digestion, and contribute to the production of essential nutrients and metabolites.

This session will explore how nutraceuticals, which are food-derived products with therapeutic benefits, are being developed and utilized to support health beyond basic nutrition. Topics will include bioactive peptides, vitamins, antioxidants, and functional compounds derived from natural sources that play a role in immune support, anti-inflammatory responses, and metabolic regulation.

Experts will discuss traditional and modern fermentation techniques, quality control, and innovations in product development, along with scientific evidence supporting the health benefits of fermented foods and nutraceuticals. The session will also address regulatory considerations, safety, and consumer trends driving the global market for functional foods and dietary supplements