HealthFerm Network | HealthFerm

Join the HealthFerm Network!

The HealthFerm Plant-Based Fermentation Network is completely free to join and composed of a professional community and platform for sharing knowledge and information about fermentation. Members will meet semi-regularly for interactive webinars featuring presentations, panel discussions, and Q&A sessions focused on:

Enhancing the flavor, texture, and nutritional profiles of plant-based foods through fermentation.
How fermented foods interact with microbiomes and their effects on human health.
Technologies, tools, and inputs to improve fermentation processes and applications.
How fermentation can be used to improve the sustainability profile of food production and dietary patterns.
How to make plant-rich diets more appealing through fermentation.

Are you an academic/industry professional and would you like to contribute your expertise to our network? Then express your interest by registering via the link button below.

Meeting schedule

The HealthFerm Network meetings in 2025 are scheduled on:

February 4, 2025 (launch) - check out the news item!
April 22. 2025
September 30, 2025
November 25, 2025

Timing: 8-9h30 AM (CET) and 16-17h30 PM (CET)

The launch of the HealthFerm Network on February 4th included speakers from Novonesis, Ferments du Futur, and Puratos.

Upcoming and past activities

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 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)