HealthFerm

INTRODUCTION:

To better understand how HealthFerm fits in the EU Green Deal priorities and UN SDGs, we have asked Prof. Luc De Vuyst and Prof. Stefan Weckx for some illumination.

What is HealthFerm about?

Luc: “Fermented foods are widely consumed in Europe and across the globe because of their sensory characteristics, cultural value and – especially in the past few decades – nutritional and perceived health benefits. Yet, except for yoghurt and cultured dairy products, knowledge on the impact of food fermentation on human health and mechanisms behind such impact is today limited due to the lack of dedicated and integrated studies. Especially the link with the human gut microbiome is lacking. The project has been established to understand better that interaction between food fermentation microbiomes, fermented grain-based foods and the human gut microbiome and how they support human health”.

How will this knowledge be applied?

Stefan: “HealthFerm will use these newly gained insights alongside microbial resources and fermentation technology to develop new, healthy and nutritious foods, thereby focussing on pulse-based (pea and faba bean) and cereal-based (wheat and oat) fermentations to replace dairy and meat-based foods. This rational design will not only require novel microbial resources, but it will also require rethinking our approach towards food fermentations. Consumer acceptance and awareness will also be of utmost importance to support the transition towards plant-based fermented foods in Europe”.

AIM (WHAT):

Food fermentation has been used for millennia, but our knowledge on the impact of fermented foods on human health and the possible role of gut microbiota in it is limited. Microbial consortia and fermentation processes are, hence, not designed for optimal health outcomes. At the same time, fermentation technology represents a major opportunity to increase incorporation of plant-based proteins in diets. The multi-actor consortium HealthFerm brings together first-class researchers, food companies and dissemination partners to enable the transition from traditional to sustainable grain-based fermented foods and diets that deliver health benefits to consumers by design.

METHODOLOGY (HOW):

This will be achieved by (1) disentangling the interaction between food fermentation microbiomes, grain-based foods and the human gut microbiome and health and (2) using microbial resources and fermentation technology to develop healthy pulse and cereal-based food and diets that cater to the desires and needs of EU citizens. Drawing from a community science approach, HealthFerm will identify micro-organisms and metabolic pathways that may result in desired nutritional and health effects. The impact of microbial fermentation on raw materials will be examined at the molecular level. Fermentation technology will be used in the production of grain-based liquid and (semi-)solid foods. The impact of these foods on human health and the gut microbiome will be assessed in a number of intervention trials. Consumer acceptance of fermented foods, their technologies and their role in the transition towards a more sustainable healthy diet will be studied in different social contexts. Finally, extensive ecosystem building and training activities will contribute to HealthFerm’s strong participatory approach.

IMPACT(WHY):

Outcomes will allow increased use of grain-based materials in foods, contributing to an environment-friendly food system and a strong EU food industry, thus aligning with the EU Green Deal priorities and UN SDGs