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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,... see more

31/08/2026

KU Leuven

11M€

Project Budget: 11M€

Project leader

KATHOLIEKE UNIVERSITEIT LEUVEN No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

PARTICIPATION DEPralty Sin fecha límite de participación.

Financing granted El organismo HORIZON EUROPE notifico la concesión del proyecto The day 2022-09-01

HORIZON-CL6-2021-FARM2FORK-01-04: Tackling outbreaks of plant pests Expected Outcome:In line with the farm to fork strategy, for a transition to fair, healthy and resil...

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Este proyecto no cuenta con búsquedas de partenariado abiertas en este momento.

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KU Leuven

Leader

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Project duration: 47 months Date Start: 2022-09-01
End date: 2026-08-31

Project leader

KATHOLIEKE UNIVERSITEIT LEUVEN No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Project Budget 11M€

participation deadline Sin fecha límite de participación.

Project 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.

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