Summary
Food fermentation has been used for millennia, but our knowledge on the impact of fermented foods on human health and the possible role of gut microbiota in it is limited. Microbial consortia and fermentation processes are, hence, not designed for optimal health outcomes. At the same time, fermentation technology represents a major opportunity to increase incorporation of plant-based proteins in diets.
The multi-actor consortium HealthFerm brings together first-class researchers, food companies and dissemination partners to enable the transition from traditional to sustainable grain-based fermented foods and diets that deliver health benefits to consumers by design.
This will be achieved by (1) disentangling the interaction between food fermentation microbiomes, grain-based foods and the human gut microbiome and health and (2) using microbial resources and fermentation technology to develop healthy pulse and cereal-based food and diets that cater to the desires and needs of EU citizens.
Drawing from a community science approach, HealthFerm will identify micro-organisms and metabolic pathways that may result in desired nutritional and health effects. The impact of microbial fermentation on raw materials will be examined at the molecular level. Fermentation technology will be used in the production of grain-based liquid and (semi-)solid foods. The impact of these foods on human health and the gut microbiome will be assessed in a number of intervention trials. Consumer acceptance of fermented foods, their technologies and their role in the transition towards a more sustainable healthy diet will be studied in different social contexts. Finally, extensive ecosystem building and training activities will contribute to HealthFerm’s strong participatory approach.
Outcomes will allow increased use of grain-based materials in foods, contributing to an environment-friendly food system and a strong EU food industry, thus aligning with the EU Green Deal priorities and UN SDGs.
The multi-actor consortium HealthFerm brings together first-class researchers, food companies and dissemination partners to enable the transition from traditional to sustainable grain-based fermented foods and diets that deliver health benefits to consumers by design.
This will be achieved by (1) disentangling the interaction between food fermentation microbiomes, grain-based foods and the human gut microbiome and health and (2) using microbial resources and fermentation technology to develop healthy pulse and cereal-based food and diets that cater to the desires and needs of EU citizens.
Drawing from a community science approach, HealthFerm will identify micro-organisms and metabolic pathways that may result in desired nutritional and health effects. The impact of microbial fermentation on raw materials will be examined at the molecular level. Fermentation technology will be used in the production of grain-based liquid and (semi-)solid foods. The impact of these foods on human health and the gut microbiome will be assessed in a number of intervention trials. Consumer acceptance of fermented foods, their technologies and their role in the transition towards a more sustainable healthy diet will be studied in different social contexts. Finally, extensive ecosystem building and training activities will contribute to HealthFerm’s strong participatory approach.
Outcomes will allow increased use of grain-based materials in foods, contributing to an environment-friendly food system and a strong EU food industry, thus aligning with the EU Green Deal priorities and UN SDGs.
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More information & hyperlinks
| Web resources: | https://cordis.europa.eu/project/id/101060247 |
| Start date: | 01-09-2022 |
| End date: | 31-08-2026 |
| Total budget - Public funding: | 11 303 944,75 Euro - 11 303 944,00 Euro |
Cordis data
Original description
Food fermentation has been used for millennia, but our knowledge on the impact of fermented foods on human health and the possible role of gut microbiota in it is limited. Microbial consortia and fermentation processes are, hence, not designed for optimal health outcomes. At the same time, fermentation technology represents a major opportunity to increase incorporation of plant-based proteins in diets.The multi-actor consortium HealthFerm brings together first-class researchers, food companies and dissemination partners to enable the transition from traditional to sustainable grain-based fermented foods and diets that deliver health benefits to consumers by design.
This will be achieved by (1) disentangling the interaction between food fermentation microbiomes, grain-based foods and the human gut microbiome and health and (2) using microbial resources and fermentation technology to develop healthy pulse and cereal-based food and diets that cater to the desires and needs of EU citizens.
Drawing from a community science approach, HealthFerm will identify micro-organisms and metabolic pathways that may result in desired nutritional and health effects. The impact of microbial fermentation on raw materials will be examined at the molecular level. Fermentation technology will be used in the production of grain-based liquid and (semi-)solid foods. The impact of these foods on human health and the gut microbiome will be assessed in a number of intervention trials. Consumer acceptance of fermented foods, their technologies and their role in the transition towards a more sustainable healthy diet will be studied in different social contexts. Finally, extensive ecosystem building and training activities will contribute to HealthFerm’s strong participatory approach.
Outcomes will allow increased use of grain-based materials in foods, contributing to an environment-friendly food system and a strong EU food industry, thus aligning with the EU Green Deal priorities and UN SDGs.
Status
SIGNEDCall topic
HORIZON-CL6-2021-FARM2FORK-01-14Update Date
09-02-2023
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Organisations
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| KATHOLIEKE UNIVERSITEIT LEUVEN (Coördinator)
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| CENTRE DE RECHERCHE DE L INSTITUT PAUL BOCUSE
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| CHR. HANSEN A/S
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| Chalmers University of Technology
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| EIDGENOESSISCHE TECHNISCHE HOCHSCHULE ZUERICH
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| EURICE EUROPEAN RESEARCH AND PROJECT OFFICE GMBH
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| FOODCOMPANIONS BV
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| HEALTHGRAIN FORUM RY
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| HELSINGIN YLIOPISTO
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| ICC-INTERNATIONAL ASSOCATION FOR CEREAL SCIENCE AND TECHNOLOGY
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| INSTITUTUL DE BIOLOGIE BUCURESTI
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| ITA-SUOMEN YLIOPISTO (University of Eastern Finland (UEF))
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| KOBENHAVNS UNIVERSITET
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| LIBERA UNIVERSITA DI BOLZANO
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| PLANTED FOODS AG