How can fermented foods support health and sustainability? - An ISAPP podcast with Prof. Christophe Courtin (KU Leuven)

HealthFerm was featured in an episode of the International Scientific Association for Probiotics and Prebiotics (ISAPP) podcast. Prof. Christophe Courtin (HealthFerm Coordinator, KU Leuven) dives into how fermentation can enhance nutrition, reduce food waste, and support a more sustainable food system.

The episode addresses the potential of fermented foods to provide health benefits and create more sustainable food systems. In particular, the focus is given on fermenting cereal grains as a way to create products with better properties or enhanced health impact.

👉 Check out the episode here

This episode is part of the ISAPP series on the latest fermented food science.