For the 10th anniversary of YINI, we gathered the recent evidence-based science about yogurt and...
Fermented food
Yogurt is a milk product obtained by fermentation of milk specific micro-organisms, which shall be viable, active and abundant in the product Lactobacillus delbrueckii subsp. bulgaricus & Streptococcus thermophiles. There are a lot of varieties of yogurt on the market, depending of their manufacturing procedure and ingredients, added to plain yogurt before or after fermentation. The type of milk used (skimmed, semi-skimmed or whole), and eventually the addition of cream, will determine the final fat content of yogurt.
Study on label literacy in Hungary by Emese Antal
In October 2023, the 14th EFAD (European Federation of Association of Dieteticians) Congress was...
Yogurt from science to health
As we celebrate the 10th anniversary of our initiative, we look back at our achievements so far and...
5 foods for a healthy gut microbiota
A healthy diet is the key to a healthy body, and it starts with a balanced gut microbiota. A...
Dairy could help fighting malnutrition in developing countries
Dairy foods have a role to play in tackling undernutrition in children around the world, according...
Future foods for the gut microbiota
Over the last decades, industrialization has radically changed our way of life and eating habits...
Diet, macronutrients and microbiota
The composition of our gut microbiota is affected by different factors: age, genetics, environment...
Is there a link between physical activity and microbiota?
A sedentary lifestyle is one of the top ten causes of death in the world. It increases risk factors...
Stress, anxiety, psyche and microbiota
The relationship between the body and the mind has been a source of debates giving rise to several...
The gut microbiota during life course
At every stage of life, from birth through infancy to old age, changes occur in the body to support...