6th Stakeholder Board Meeting
Charlotte Neher of Bridge2Food and Prof. Christophe Courtin of KU Leuven provided a warm welcome to the 6th Stakeholder Board. It was held in form a workshop with the following speakers:
- GFI – Stella Child, Senior Research and Grants Manager
- Flanders Food – Hannah VandeWiele, Innovation Manager
- EIT Food – Adam Adamek, Director of Innovation and Business Transformation
5th Stakeholder Board Meeting
During the meeting, Work Package leaders gave updates and progress about their respective work packages and collected feedback and suggestions from the member organisations.
Stakeholder Workshop (WP4 - Consumer Behaviour) - 4th Board Meeting
On April 30th, a HealthFerm Stakeholder Board workshop was organised!
The project conducted a first consumer survey with focus on plant-based fermented foods. The intention of the workshop was to disseminate the findings at EU level, and when necessary, comparing between countries. The main constructs that were discussed are attitudes and trust towards plant-based fermented foods, consumer expectations towards plant-based fermented foods, and willingness to try them; Additionally, we aimed to discuss with the Stakeholder Board some of the implications these results may have on the field.
3rd Stakeholder Board Meeting
During the meeting, Work Package leaders gave updates and progress about their respective work packages and collected feedback and suggestions from the member organisations.
Stakeholder Workshop - 2nd Board Meeting
An inventory of Fermented Plant-Based Food in Europe: what purpose and how to conduct it?
On June 16th, 2023, the first Stakeholder Board workshop took place online in the framework of the HealthFerm work package on consumer behavior.
One of the tasks within the HealthFerm project is to identify the types of fermented plant-based foods that are usually consumed in the EU from traditional to newer or innovative (from bread or sauerkraut to miso or pea tempeh). The aim is not only to list the different food items, but also to get information about their culinary uses, contexts of consumptions and symbolic values. One of the important aspects is related to their association with animal based products, and especially meat. Indeed, some of these products have a great potential for reducing meat consumption, for example through the umamification of dishes.
During the workshop, two breakout rooms were organised on (i) existing inventories and (ii) clarifying the term Novel for plant-based fermented foods.
Looking forward to the next interaction with the HealthFerm Stakeholder Board!
First Stakeholder Board Meeting
Presentation of the HealthFerm project as well as the role of the Stakeholder Board. Discussion about potential synergies