This report looks at the role of foods and ingredients in nurturing a healthy gut microbiome, how to communicate their benefits with consumers, their potential in various food applications and markets, as well as possible pitfalls for manufacturers.
![Food, health and the microbiome [Report]](https://eu-images.contentstack.com/v3/assets/bltb9ead2d4140390e0/blt1d9047f8f14cdd11/669fbdb6d3b059708fe5885f/Gut-health_iStock-PeopleImages-1024678592.png?width=1280&auto=webp&quality=95&format=jpg&disable=upscale "Food, health and the microbiome [Report]")
Bacteria in the gut outnumber human cells, so it is little wonder that they affect the health of our microbiome. But it is only in the past few years that we have begun to unravel their myriad mechanisms of action, and to reveal their impact on all the systems of the body, from digestion to heart health and immune response, to our risk of inflammatory disease, and even our mental health, behaviour and mood.
Food, health, and the microbiome: A market overview
Tracking consumer awareness levels
Opportunities for personalisation in the gut health space
Fibre: Weighing up the pros and cons
Spotlight on probiotics
How to communicate the benefits of food for gut health
The regulatory landscape
Other on-trend ingredients: Fermented foods and synbiotics
Key takeaways
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