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Powering Health Through Microbiome Science

You can considerably improve your health and your life by  optimizing your gut bugs.

Aline de Santa Izabel


Aline is a Brazilian scientist with MSc degrees in Microbiology, Biotechnology and Entrepreneurship and Innovation Management. She has been part of the team developing "The Synbiotic Lifestyle  Cookbook - Knowledge And Cooking For Your Ecossystem" with The Synbiotic Lifestyle company, and working as a researcher within Digital Health and Personalized Nutrition at the Swedish startup Lifesum. She decided to found the Synbiotic Kitchen to share her insights in synbiotic cooking principles, a nutritional approach focused on maintaining a diet that is healthy not only for you, but also for the inner you - aka your microbiome. 

We are the Synbiotic Kitchen


We know that the food we eat feed us. It also feeds our health and our diseases - and a great deal of that is because of the impact different foods have on our gut microbiome (the collection of microorganisms that we host inside our gut). With the Synbiotic Kitchen, we want to provide knowledge and tools to promote healthy (and happy) living. 


Through food education and technology, we are increasing the awareness about the relevance of the microbiome in health maintenance, as well enabling people to make more conscious food choices following the synbiotic nutrition principles.







Synbiotic Nutrition

Synbiotic Nutrition is a new nutritional approach that aims to promote inclusion of probiotic- and prebiotic-rich foods into the diet for the optimization of the gut microbiome. 


Do you want to know more about it? Join our next workshop and learn about not only what is the difference between probiotics, prebiotics, and synbiotics, but also which ones are the best, and how to combine them to create delicious recipes.



Our Scientific Advisors 
Our scientific advisory board is comprised of leading researchers and nutrition experts. We work with them closely on our product development, and to stay on top of the latest research findings.
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Prof. Rikard Landberg, Ph.D.
Head of Division of Food and Nutrition Science at Chalmers University of Technology, Sweden.
Prof. Frida Hållenius, Ph.D.
Senior Professor at the Department of Food Technology at Lund University, Sweden.
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We are supported by
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