Uploaded October 2023 | Updated September 2026, 16 hours ago
Did you know that microorganisms are all around us?
In fact, there are more than 1 billion different species on Earth!
Microorganisms have been used for millennia in food production.
During the making of fermented foods, microbes grow and convert food components into vitamins, acids, ethanol and aromas.
You might be surprised that up to 40% of our diet consists of fermented foods, often without us knowing.
In the HealthFerm project, we want to use this ancient preservation technique to develop new tasty foods that are better for our health and our planet.
How can we make this happen?
First, HealthFerm wants to transition from animal-based to plant-based foods.
By using food crops such as wheat, oat, faba bean and yellow pea, we are making a more sustainable choice for our planet.
We believe fermentation could increase the nutritional value and functionality of these plant-based raw materials.
Now, this is where the microorganisms come into play.
Citizens from all over Europe will send us their fermented foods.
Researchers will study the different microbial species in them to select those with the most promising properties.
Next, fermentation technology will be used to harness the full potential of the food crops from a techno-functional and health perspective.
The resulting food products will be evaluated in five intervention studies with citizens across Europe to evaluate their human health benefits.
To ensure consumers will like these healthy fermented foods, tasty meals will be created.
Consumer behaviour will be investigated and monitored all over Europe.
We are convinced that these delicious fermented foods will make our daily diet healthier and more sustainable.
Did you know that microorganisms are all around us?
In fact, there are more than 1 billion different species on Earth!
Microorganisms have been used for millennia in food production.
During the making of fermented foods, microbes grow and convert food components into vitamins, acids, ethanol and aromas.
You might be surprised that up to 40% of our diet consists of fermented foods, often without us knowing.
In the HealthFerm project, we want to use this ancient preservation technique to develop new tasty foods that are better for our health and our planet.
How can we make this happen?
First, HealthFerm wants to transition from animal-based to plant-based foods.
By using food crops such as wheat, oat, faba bean and yellow pea, we are making a more sustainable choice for our planet.
We believe fermentation could increase the nutritional value and functionality of these plant-based raw materials.
Now, this is where the microorganisms come into play.
Citizens from all over Europe will send us their fermented foods.
Researchers will study the different microbial species in them to select those with the most promising properties.
Next, fermentation technology will be used to harness the full potential of the food crops from a techno-functional and health perspective.
The resulting food products will be evaluated in five intervention studies with citizens across Europe to evaluate their human health benefits.
To ensure consumers will like these healthy fermented foods, tasty meals will be created.
Consumer behaviour will be investigated and monitored all over Europe.
We are convinced that these delicious fermented foods will make our daily diet healthier and more sustainable.
