HealthFerm Network

HealthFerm Network Meeting, 24 November 2026

Location: to be announced

Microbes for Sustainable Foods
This session explores how microbial ecosystems can contribute to more sustainable food systems, from soil health and agricultural resilience to food production, fermentation and consumer choices. It highlights the interconnected role of microbes across the food chain, and how understanding and harnessing their potential can support healthier diets, more resilient agricultural practices and more resource-efficient food production.

The following speakers/topics are confirmed:

• What Ecological Thinking Can Teach Us About Microbiomes: Biodiversity, Resilience and the Risk of Microbial Loss – Fabrice DeClerck (Science Lead), EAT Lancet
• Understanding Microbial Ecosystems and Utilizing Microbes to Develop more Sustainable Foods - Prof. Dr. Dennis Sandris Nielsen (Professor), University of Copenhagen
• Plant-Microbe Interactions & Resilient Food Production – Rachel Hestrin (Assistant Professor), UMASS

The detailed aganda will be shared soon!

HealthFerm Network Meeting, 29 September 2026

Gut Health From Science to Shelf This session connected gut health science with product development and market impact, exploring the evidence behind gut health, formulation challenges, consumer needs and how we communicate health benefits.

Asia-Europe (all times in Central European Time)
08:00 - 08:05: Welcome – Dr. Luis Fernandez (EcoSystem Chair), Bridge2Food & Dr. Christophe Courtin (HealthFerm Coordinator & Professor), KU Leuven
08:05 - 08:20: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of gut health – Dr. Marla Cunningham (Executive Director), ISAPP
08:20 - 08:35: From Microbiome Data to Product Development: What Evidence Do We Need to Bring Fermented Foods to Market? - Dr. Paul Cotter (Professor), Teagasc & SeqBiome Ltd
08:35 - 08:50: From Experiment to Everyday - Turning Fermented Innovation Into Retail Impact - Fermentful - from curiosity to daily habit – Anda Penka (Founder & CEO), Fermentful
08:50 - 09:05: Communicating the Benefits of Probiotics: Scientific Evidence, Regulation and Public Understanding – Prof. Bruno Pot (Science Director Europe & Professor), Yakult Europe & VUB
09:05 – 09:30: Discussion & Closing - Dr. Luis Fernandez (EcoSystem Chair), Bridge2Food & Dr. Christophe Courtin (HealthFerm Coordinator & Professor), KU Leuven

Europe-North America (all times in Central European Time) 16:00 - 16:05: Welcome – Dr. Lutz Grossmann (Assistant Professor), UMASS & Dr. Christophe Courtin (HealthFerm Coordinator & Professor), KU Leuven
16:05 - 16:20: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of gut health – Dr. Eamonn Quigley, David Underwood Chair of Medicine in Digestive Disorders, Houston Methodist Hospital
16:20 – 16:35: Communicating the Benefits of Probiotics: Scientific Evidence, Regulation and Public Understanding – Prof. Bruno Pot (Science Director Europe & Professor), Yakult Europe & VUB
16:35 – 16:50: Developing Evidence-Based Gut Health Solutions – Dr. Kristie Adams (Director Nutrition Science), Ingredion
16:50– 17:05: Fermented plant foods in sustainable and health-beneficial food systems – Dr. Michael Gaenzle (Professor), University of Alberta
17:05 - 17:30: Discussion & Closing - Dr. Lutz Grossmann (Assistant Professor), UMASS & Dr. Christophe Courtin (HealthFerm Coordinator & Professor), KU Leuven

HealthFerm Network Meeting, 7 April 2026

Plant-based food fermentation in food policy: from agricultural policy to dietary guidelines

Asia-Europe (all times in CET)
08:00 - 08:05: Welcome - Charlotte Neher (Programme Manager) & Dr. Luis Fernandez (EcoSystem Chair), Bridge2Food
08:05 - 08:20: Health Claim Regulation of Fermented Foods – Dr. Loek Pijls, Consultant & Owner, Loek into Food
08:20 – 08:35: Fermenting Change: Aligning Food Policy with the Future of Plant-Based Fermentation - Robin Sherriff, Chief Executive Officer at the Fermenters Guild & Owner of The Koji Kitchen
08:35 – 08:50: Advancing Fermented Seaweed: An Applied Innovation Case Beyond Novel Food Approval – Dr. Alberto Fiore, Professor, University of Abertay
08:50 – 09:05: Ingredient Choices, Fermentation, and Building Plant-Based Foods Today – Neil Rankin, Creative Director, Symplicity Foods
09:05 - 09:30: Discussion & Closing - Dr. Luis Fernandez (EcoSystem Chair), Bridge2Food

Europe-Americas (all times in CET)
16:00 - 16:05: Welcome - Charlotte Neher (Programme Manager) & Dr. Lutz Grossmann (Assistant Professor), UMASS
16:05 - 16:25: Why (Plant-Based) Fermentation remains Underrepresented in Policy or Regulatory Frameworks - Susan Bond, Chief Regulatory Strategist & Ex-FDA, Bond Advisory Group
16:25 – 16:45: The Complex Regulatory Landscape of Fermented Foods: A Global Assessment – Dr. Arghya Mukherjee, Postdoctoral Researcher - Fermented Foods, Probiotics, Teagasc
16:45 - 17:05: Nutrition Policy and its impact on the Food Industry – Francesco Manzi, Consumer Insights Consultant, Innova Market Insights
17:05 - 17:30: Discussion & Closing - Dr. Lutz Grossmann, (Assistant Professor), UMASS

HealthFerm Network Meeting, 3 February 2026

Exploring the Intersectional Technology in Traditional, Biomass and Precision Fermentation

Traditional fermentation has shaped food for centuries, but how does it fit into today’s expanding fermentation landscape?

Our first HealthFerm Network session of 2026 will be on the 3rd of February, where we will zoom into the Intersectional Technology in Traditional, Biomass and Precision Fermentation.

Fermentation has long been central to Europe’s food culture and innovation ecosystem - from traditional processes to cutting-edge biotechnologies producing functional ingredients. As industry attention increasingly spans different fermentation processes, the lines between these technologies can become blurred, raising new questions for communication, regulation, and market adoption.

This HealthFerm Network session explores how these approaches relate scientifically, technologically, and conceptually - and examines whether including traditional fermentation in broader fermentation narratives (and vice versa) helps or hinders industry understanding.

Key Topics Include:

• Technical Comparison - Dr. Julia Keppler, Associate Professor - WUR
• Technoeconomics - Dr. Martijn Bekker, Expertise Leader - WFBR
• Consumer Messaging - Dr. Chris Bryant, Executive Director
• Case-Study: Viability - Dr. Debbie Yaver, CSO - The Fynders Group
• Engineered Yarrowia Lypolytica as a Nutritional Powerhouse - Dr. Robert Mans, CTO - Yeti

To receive information on the event as well as meeting updates, please join the HealthFerm Network.

HealthFerm Network Meeting

On the 25th of November, the focus will be on consumer trends, health, and emerging markets. 08:00 - 09:30 CET (Asia-Europe) and 16:00 - 17:30 CET (Europe-Americas)

Asia-Europe 08:00 - 09:30 CET. Join here!

• Health Trends and Opportunities for Traditionally Fermented Foods – Dan Robertson-Jones (Partner), KANTAR
• The Real-Life Challenge of Selling Sourdough Fermented Kvass to UK Consumers – Dr. Anton Puzorjov (Founder), Quas Drinks
• Why Fermentation Feels Modern Again: The Cultural Comeback of a Living Tradition - Marit Veenstra (Brand & Innovation Strategist), Healthy Marketing Team
• Consumer & Plant-Based Fermented Foods – Insights from HealthFerm PAN EU Survey – Dr. Armando Perez-Cueto (Professor), Umeå University

Europe-Americas 16:00 - 17:30 CET. Join here!

• Why Fermentation Feels Modern Again: The Cultural Comeback of a Living Tradition - Marit Veenstra (Brand & Innovation Strategist), Healthy Marketing Team
• The Real-Life Challenge of Selling Sourdough Fermented Kvass to UK Consumers – Dr. Anton Puzorjov (Founder), Quas Drinks
• Consumer & Plant-Based Fermented Foods – Insights from HealthFerm PAN EU Survey – Lisa Renggli (Industrial Biotechnologist), Planted

HealthFerm Network Session: Processing & Industry Developments

Location: Online

On 30 September 2025, we will be delving into Processing & Industry Developments, where speakers will highlight challenges encountered in innovations in plant-based fermented foods: not just technological hurdles (i.e. strain selection), but also aspects such marketing dynamics and regulatory constraints.

Morning session (APAC/Europe) 🕗 08:00 – 09:30 CET • Malt Expertise: Is It Key to Unlocking Industrial Fermentation? Dr. Jean-charles Motte, Soufflet Malt • Rethinking Fermentation Platforms for the Future - Pooya Naghshbandi & Felix Bittorf, Esencia Foods • Plant-Based Cultures Application & Development: The Dairy Alternative Example – Camille Duc, Lallemand Specialty Cultures

Afternoon session (Americas/Europe) 🕓 16:00 – 17:30 CET • Malt Expertise: Is It Key to Unlocking Industrial Fermentation? Dr. Jean-charles Motte, Soufflet Malt • From Flask to Factory: The Hidden Hurdles of Food Fermentation Scale-Up – Dr. Tithira Wimalasena, Corbion • Fungal Fermentation – The Tempeh Example – Dr. Ando Ahnan-Winarno, Better Nature

To participate, please register to the HealthFerm network to receive meeting invitations.

HealthFerm Network meeting

Location: Online

Europe-America
Speakers during the event were

• Dr Maria Marco (UC Davis)
• Dr Charlene van Buiten (Colorado State University)
• Tanja Kostiv (MicrobiomeSupport Association)

Meeting Asia-Europe
Speakers included

• Dr Stéphane Chaillou (DOMINO Project & Inrae)
• Jens Legarth (Ferm Food)
• Dr Michelle Colgrave (CSIRO)

HealthFerm Network Meeting

Location: Online

Europe-America
Speakers during the event were

• Dr Frank Haagensen (Novonesis)
• Dr Avis Nugroho (CJ CheilJedang)
• Dr Vímac Nolla Ardèvol (Puratos)

Asia-Europe
Speakers included

• Prof. Courtin (KU Leuven, Belgium)
• Dr Damien Paineau (Ferments du Futur)
• Dr Frank Haagensen (Novonesis)