The science of sourdough: HealthFerm featured in Horizon Magazine

HealthFerm has just been featured in HORIZON: The EU Research & Innovation magazine. The article titled “The science of sourdough – how citizens are helping shape the future of fermented foods” highlights HealthFerm´s innovative approach to developing new plant-based fermented foods through citizen science.

In the article, Prof. Christophe Courtin (KU Leuven) and Prof. Nicholas Bokulich (ETH Zurich) elaborate on their goal to identify microbes with properties thought to be beneficial to our health, which could be used to create new foods.

To date, approximately 800 sourdough samples have been collected, revealing variations in microbial diversity influenced by factors such as grain mixtures and environmental conditions. This collaborative effort not only advances scientific understanding but also empowers citizens to actively participate in shaping the future of fermented foods.

The full HORIZON article is available here for further reading