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HealthFerm

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Innovative pulse and cereal based food fermentations for human health and sustai...

Innovative pulse and cereal based food fermentations for human health and sustainable diets 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,... ver más

31/08/2026

Líder desconocido

11M€

Presupuesto del proyecto: 11M€

Líder del proyecto Líder desconocido

Fecha límite participación Sin fecha límite de participación.

Financiación concedida El organismo HORIZON EUROPE notifico la concesión del proyecto el día 2022-06-03

HORIZON-CL6-2021-FARM2FORK-01-18: One Health approach for Food Nutrit... Expected Outcome:The EU’s relationship with Africa is a key priority for the EU. The effects of the...

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1 Participantes

PLANTED FOODS AG

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Duración del proyecto: 50 meses Fecha Inicio: 2022-06-03
Fecha Fin: 2026-08-31

Líder del proyecto Líder desconocido

Presupuesto del proyecto 11M€

Fecha límite de participación Sin fecha límite de participación.

Descripción del proyecto 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.

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