Throughout its four-and-a-half-year duration,, HealthFerm generated new scientific knowledge and practical resources to advance the development of healthy, sustainable fermented foods based on cereals and pulses. Bringing together expertise from across Europe, the project has explored every step of the innovation journey, from identifying beneficial microbial communities and understanding fermentation processes to evaluating health effects, consumer acceptance and pathways for upscaling. Through laboratory research, human intervention studies, citizen science and close collaboration with food producers, HealthFerm has created a comprehensive body of evidence to support the transition towards more sustainable, plant-based food systems.
Explore the thematic areas below to discover the project's key findings, scientific publications, practical resources and lasting impacts. Together, these results demonstrate how fermentation can contribute to healthier diets, more resilient food production and a deeper understanding of the relationship between food, microbes and human health.
More results will be added as and when they become available over the coming months!
Explore in detail by moving your mouse and clicking on the thematic areas.