Food fermentation research project aims to improve health

Fermented foods (FF) hold a good source of nutrients, biomolecules and/or live microorganisms, and have played a key role in human diets for millennia. Historically, the main role of the fermentative microorganisms was to counteract the action of spoilage or pathogenic microorganisms, thus improving shelf life in the absence of any cold chain. FFs account for about one-third of globally consumed edible products; examples include cheese, bread, olives, yoghurt, kefir, sauerkraut, tofu and semi-dry fermented sausages.

FFs provide a large diversity of microorganisms and metabolites, so they could be an important component of dietary strategies, aiming to improve human health and prevent metabolic diseases. The European Cooperation in Science & Technology (COST), a funding organisation for research and innovation networks, is now funding project PIMENTO (Promoting Innovation of Fermented Foods) to promote innovation in the area. The organisation suggests that the potential of FF for improving human health and driving food innovation for local production has become highly relevant; however, the scientific guidance for the evaluation of health benefits and risks is lacking in some cases.

The project chair, Dr Christophe Chassard, said: “The long-term goal of PIMENTO is to place Europe at the spearhead of innovation on microbial foods, promoting health, regional diversity, local production at different scales, contributing to economical and societal development as well as food sovereignty.”

To mark the International Day of Microorganism, the project will be focusing on diversity/the role of FF in the diet of participating members of the organisation.

It will contribute to the European green deal strategy, ‘Farm to Fork’, by enhancing research and innovation into fermentation-based solutions for food products and processes improving nutritional, sensory and functional properties. Fermentation is a low-input bio-process that contributes to answering the growing demand for simple, natural and healthier products at an affordable cost, as part of a public health policy.

The network of researchers includes food scientists, innovators, entrepreneurs, microbiologists, biochemists and nutritionists with varied expertise and wide geographical coverage, with 66 partners from 31 countries. This regional diversity will play an important role to consider a contrasted panel of FF in diets.

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