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!