Follow us on LinkedIn
Follow us on Youtube

HealthFerm’s 6th Progress Meeting Showcases Innovations in Plant-Based Fermented Foods in Umeå

HealthFerm’s 6th Progress Meeting Showcases Innovations in Plant-Based Fermented Foods in Umeå

On 9-10 September 2025, the 6th HealthFerm Progress Meeting gathered researchers and industry partners in Umeå, Sweden, for two dynamic days of exchange on the future of plant-based fermented foods. The event featured different consortium sessions, reflecting HealthFerm’s interdisciplinary approach to sustainable nutrition and microbial innovation.

All project partners gathered to review progress across HealthFerm’s six work areas. The sessions, held at Umeå University, offered a comprehensive platform for interdisciplinary coordination.

Day 1: Project Updates, Plenary Sessions and Science Communication Pitches

The day began with a project update from Professor Christophe Courtin, setting the stage for a day of productive exchange. The morning continued with plenary sessions covering the first four work areas, which provided insights into ongoing progress in microbial resources, fermentation technologies, intervention studies and consumer research.

In the afternoon, the spotlight shifted to the next generation of researchers during a lively pitch session. PhD students showcased the results of an intensive science communication coaching programme they had followed over recent months. The initiative began with the HealthFerm summer school at the LYFE Institute in May, where students learned professional communication tools and methods from an expert in the field. Over the summer, they received individual coaching to achieve what many consider nearly impossible, condensing their doctoral research into a three-minute pitch.

Despite a full day of high-level scientific presentations, the audience remained fully engaged and enthusiastic, applauding the creativity and clarity of the student presentations.

The day concluded with a consortium dinner at P5, in central Umeå, featuring a fully plant-based menu with fermented elements specially designed for the occasion - a fitting culinary reflection of the project’s theme.

Day 2: Collaboration, Evaluation and Expert Insights

The remaining work areas were reflected upon, with sessions dedicated to project management, dissemination and exploitation strategies. Partners then joined parallel breakout discussions to align on upcoming milestones and explore scientific synergies across different work streams.

Lunch offered a unique, hands-on experience that directly supported the project’s research. Consortium partners were divided into two groups and invited to evaluate meals developed within the HealthFerm project by chefs of the renowned LYFE Institute in France, contributing valuable feedback to ongoing studies on sensory quality and consumer acceptance.

The afternoon featured in-depth discussions on publication practices, data management and next steps for the consortium. The day concluded with a closed Steering Committee meeting, where external experts Maria Marco and Kaisa Poutanen provided insightful feedback and strategic recommendations, reinforcing the project’s collaborative and forward-looking approach.

Presenters at the progress meeting:

Impressions from the evaluation of meals developed within the HealthFerm project by chefs of the renowned LYFE Institute in France:

The LYFE Institute team who developed and prepared the testing menu.