Future of Food: HealthFerm to participate at the B2F Europe Summit in The Hague
The crucial role of fermentation in shaping the future of food was shown at the B2F Europe Summit in The Hague on 3-5 June 2025, where Kristof Brijs, Innovation Manager at KU Leuven, delivered an insightful presentation on the HealthFerm project - Innovative Pulse and Cereal-Based Food Fermentations for Human Health and Sustainable Diets.
Fermentation has a long history in our food culture, yet Kristof emphasised its untapped potential, particularly in optimising processes for improved health and increased plant-based protein use. The HealthFerm project is tackling these challenges through a distinctive multi-actor approach, bringing together a diverse group of researchers, industrial partners, and citizens. Their multifaceted work includes:
- Investigating interactions between food microbiomes, grains, and the human gut
- Using microbial resources to develop nutritious, consumer-friendly pulse and cereal-based products
- Engaging citizens to identify health-boosting fermentation pathways
- Testing real-world health impacts through intervention trials
With its ambitious science and strong industry/academic collaboration, HealthFerm is laying the groundwork for the next generation of gut-friendly, sustainable foods.
Beyond Brijs's impactful presentation, the HealthFerm project also maintained a dedicated booth on the Expo floor.
The insights shared by Kristof Brijs at Bridge2Food Europe underscore the critical role that projects like HealthFerm play in driving forward healthier and more sustainable diets.
