Evidence map›Paper›PMID 35719144›Full record

ReviewFrontiers in nutrition2022

Global Regulatory Frameworks for Fermented Foods: A Review.

Arghya Mukherjee, Beatriz Gómez-Sala, Eibhlís M O'Connor, John G Kenny, Paul D Cotter

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 49 papers, 3 of them syntheses that pooled it.

0numbers the graph read from it
0cells of the map it votes in
49citing papers in PubMed, 3 pooled it
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

49 citing papers in PubMed, 3 syntheses or guidelines pooled it.

  1. Frontiers in nutrition · 2026
    Pooled it
  2. Health benefits of ethnic fermented foods.Frontiers in nutrition · 2025
    Pooled it
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Arghya MukherjeeDepartment of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland.
Beatriz Gómez-SalaDepartment of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland.
Eibhlís M O'ConnorAPC Microbiome Ireland, University College Cork, Cork, Ireland.
John G KennyDepartment of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland.
Paul D CotterDepartment of Food Biosciences, Teagasc Food Research Centre, Fermoy, Ireland.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In recent years, there has been a global resurgence of public interest in fermented foods. In parallel, there have been several new studies that associate the consumption of fermented foods with a variety of beneficial impacts. These combined developments have led to a renewed focus in research and innovation vis-à-vis fermented foods, particularly traditional fermented foods, with an aim to harness this information to develop novel fermented foodstuffs and ingredients and make them available in the market. Consequently, an ever greater and more diverse array of fermented foods, including functional fermented foods with health benefits, are becoming available for public consumption in global markets, with the number expected to grow substantially in the coming decade. This rapidly expanding portfolio of commercially available fermented foods has in turn required an evolution in the corresponding global regulatory frameworks. Due to the innovative and emerging nature of these foods, combined with historical differences in regulator approaches, significant disharmony exists across these frameworks, with individual nations and organizations often adopting unique approaches relating to the establishment of standards and specifications. In this review, we provide an overview of the current regulatory frameworks for a diversity of fermented foods across multiple jurisdictions, with special emphasis on differences in legislative structures and approaches, regulatory harmonization, and current legislative limitations. Overall, the review provides important perspective and context in relation to current global fermented food regulatory practices with possible directions and recommendations for future legislative efforts.

Indexed as

Codex Alimentariusfermented foodsfermented milkfunctional foodskombuchalegislationregulationyogurt

Identifiers

PMID35719144
PMCPMC9198641

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.