Microbes4SustainableFoods: Designing future fermented foods
Foods, made through desired microbial growth and enzymatic conversions of food components have been part of the human diet for millennia. Globally a very broad range of fermented foods exist, both animal and plant based. Fermentation processes have mainly been applied to conserve perishable foods. Potential health benefits of fermented foods have only been considered rather recently. Only very recently, promotion of controled fermentation processes in foods have drawn scientific attention, not only from a nutritional perspective but also from a sustainability perspective. In the Microbes4SustainableFoods sessions, five European projects with overlapping interests in food fermentation processes, collaborated to present a varied program on the design of future fermented foods. In a general introduction presentation on food fermentations, the common state of the art of the different projects will be presented. Afterwards, the setup of HealthFerm, PIMENTO, DOMINO and WHEATBIOME will be discussed, followed by some results of the MASTER project, DOMINO and HealthFerm. Finally, a roundtable discussion with the coordinators of the different projects on a sustainable network in food fermentation technology, how to create synergy between the European projects on Microbes4Sustainable Foods and the critical steps into application of foods that are available to the consumer.
Where? EFFoST conference, Valencia, Institute of Agrochemistry and Food Technology
When? November 7
Special session 4
10:30 - 11:10: Food fermentations - state of the art l Yamina De Bondt, KU Leuven, BE
11:10 - 11:30: HealthFerm: Innovative pulse and cereal-based diets for human health and sustainable diets l Christophe Courtin, KU Leuven, BE
11:30 - 11:50: PIMENTO project: Promoting Innovation of Fermented Foods l Christophe Chassard, INRAE, Université Clermont Auvergne, FR
11:50 - 12:10: DOMINO project: Harnessing the potential of fermented foods for healthy and sustainable food systems l Stéphane Chaillou, Université Paris-Saclay, INRAE, FR
12:10 - 12:30: WHEATBIOME project: Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products l Rosa Perez-Gregorio, University of Vigo, ES
Special session 6
14:00 - 14:20: ´MASTER´ing Fermented Foods l Paul Cotter, Teagasc Food Research Centre, IR
14:20 - 14:40: DOMINO project: Design of microbial solutions for plant-based fermented food prototypes using synthetic ecology approaches l Abelardo Margolles, IPLA-CSIC, ES
14:40 - 15:00: HealthFerm project: Processing induced changes in starch, fibre and protein in plant-based dairy alternative “gurt” l Kati Katina, Universiry of Helsinki, FIN
15:00 - 16:00: Roundtable discussion l Jan de Vries, HealthGrain Forum, NL
Special session 9
From innovation to product development gaining consumer acceptability – building sustainability in food system
16:30 - 17:00: Cultivating sustainability: The green promise of grass proteins l Kaisu Riihinen, VTT Technical Research Centre of Finland, Espoo, FIN
17:00 - 17:30: Sensory Profiling and Flavor Analysis of Faba Bean Ingredients and Extrudates l Fabio Tucillo, University of Helsinki, Helsinki, FIN
17:30 - 18:00: Advantages and Challenges of Using Pulse Flours in Food Applications: A Focus on Sustainability, Protein Enrichment, and Nutritional Benefits l Kerstin Burseg, GoodMills Innovation GmbH, GE
18:00 - 18:30: Harvesting Sustainability: Exploring the Nexus of Whole Grains and Alternative Proteins for a Greener Future l Peter Shewry, Rothamsted Research, UK