The Effects of Vegetable Soup on the Gut Microbiome

Participants will be randomised into one of two treatment arms to consume either two different placebo (Arm 1) or two different test soups (Arm 2) daily for two weeks. The serving size of each soup is 330 mL. Soups will be consumed orally in the participant’s location of preference e.g. at home or at work. Soups are manufactured in convenient single-serve packaging and sourced primarily from natural, wholefood plant-based ingredients. No preservatives, additives, flavours or colours are added to the soups. The soups are heat-treated during production and sealed in pouches to maintain food safety and quality for the life of the product. Being made from a variety of vegetables and herbs, the soups represent healthy dietary choices. The product recipes have been assessed by a qualified Dietitian (Dietitian Association of Australia accredited, DAA) for suitability for twice daily consumption for the duration of the two week study. The soup production facility is a standard commercial food production facility that is SQF Certified for HACCP-based food safety. All ingredients are standard food grade ingredients. Food safety and quality checks are conducted in accordance with requirements for product destined for retail sale. Good Manufacturing Processes (GMP) are used, in accordance with the site quality and food safety systems. After cooking and packaging in hermetically sealed containers, the products are then subjected to standard food safety and quality analysis (pH, moisture, microbiological assessment) as appropriate to the product. All quality and safety parameters need to be met for the product to be used in the trial. Packaging will be unbranded to minimise bias and include minimal information as is necessary for safety (product code, product storage instructions, allergen labelling etc). Prior to distribution to intervention subjects, the product will be stored in a manner that will ensure the product integrity and safety is maintained. The soups will be essentially suitable and legally fit for retail sale (with the addition of all mandatory retail labelling information). Soup consumption will be monitored using a secure, online management platform ("Freedcamp"), in which participants will be required to acknowledge soup consumption during the study.