Periodic Reporting for period 2 - HealthFerm (Innovative pulse and cereal-based food fermentations for human health and sustainable diets)
Okres sprawozdawczy: 2024-03-01 do 2025-08-31
Fermented foods are widely consumed because of their sensory characteristics, cultural value and nutritional and perceived health benefits. However, except for yoghurt and cultured dairy products, knowledge on the impact of food fermentation on human health and the gut microbiome and mechanisms behind such impact is limited due to the lack of dedicated and integrated studies. Such knowledge is required to start designing fermented foods with optimal health benefits instead of relying on spontaneous fermentation processes. Moreover, fermentation technology represents a major opportunity to increase the incorporation of plant-based proteins in diets. Consumer acceptance and awareness are also of utmost importance to support the transition towards increasingly plant-based fermented foods in Europe.
HealthFerm´s ambition is to enable an evidence-based transition in society and industry from traditional to sustainable plant-based fermented foods and diets that deliver health benefits to consumers by design. 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 and strain collections, existing and novel microorganisms will be screened for suitability for innovative food fermentations. Fermentation processes of different grain-based raw materials will be optimised to develop solutions for liquid and (semi-)solid fermented foods, some of them as alternatives for dairy and meat-based foods. The impact of fermented grain-based foods on human health and the gut microbiome will be assessed in several intervention trials. To facilitate the inclusion of fermented plant-based foods in the diets of European consumers, the role of social science and humanities (SSH) is crucial and integrated in all parts of the project. Consumer acceptance of fermented foods, their technologies and their role in the transition towards a more sustainable, healthy diet will be studied in various social contexts. Finally, the consortium will strongly interact with stakeholders, build an ecosystem and train researchers to generate long-term impact.
HealthFerm´s ambition is to enable an evidence-based transition in society and industry from traditional to sustainable plant-based fermented foods and diets that deliver health benefits to consumers by design. 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 and strain collections, existing and novel microorganisms will be screened for suitability for innovative food fermentations. Fermentation processes of different grain-based raw materials will be optimised to develop solutions for liquid and (semi-)solid fermented foods, some of them as alternatives for dairy and meat-based foods. The impact of fermented grain-based foods on human health and the gut microbiome will be assessed in several intervention trials. To facilitate the inclusion of fermented plant-based foods in the diets of European consumers, the role of social science and humanities (SSH) is crucial and integrated in all parts of the project. Consumer acceptance of fermented foods, their technologies and their role in the transition towards a more sustainable, healthy diet will be studied in various social contexts. Finally, the consortium will strongly interact with stakeholders, build an ecosystem and train researchers to generate long-term impact.
A Citizen Science project was launched in September 2023 alongside direct sampling efforts to collect and characterise microbial biodiversity in fermented foods. The launch was preceded by living lab sessions in Switzerland, Belgium, Finland and Sweden. Over 1100 surveys (in interaction with SSH partners), 322 sourdough and 75 other fermented food samples have been collected. Through rigorous screening, 812 strains were characterised, yielding information that is of interest for developing new fermented foods. The genomes of over 100 strains of interest were sequenced, enabling the identification of gene sets associated with optimal fermentation outcomes.
To investigate structural changes in food constituents due to food fermentation, an analytical toolbox was developed outlining relevant analytical techniques and will be published with open access. Insights into the impact of fermentation with different microorganisms on the molecular structure of different raw materials and food constituents were obtained. Fermentation processes were studied and optimised to enhance the sensory quality and health-promoting properties of ingredients and products. Fermented liquid and (semi-)solid dairy and meat alternative models were developed and up-scaled and are used in intervention trials.
Five clinical trials are ongoing, in which the impact of plant-based fermented foods on human health and gut microbiome is investigated. A strong interaction with SSH partners is built into these trials. Meanwhile, in vitro batch colonic fermentations, coupled with in vitro predigestion, were performed to help disentangle the interactions among substrates, food microorganisms, and the gut microbiota. Health-associated bacterial and metabolite markers were defined, and microbiome markers linked with high/low CMD risk groups were identified. Replication was performed.
An inventory of types and uses of fermented foods in the EU is being made and an ethnographic study on the uses of plant-based fermented foods is ongoing. A scoping review regarding the role that fermentation has on the umamification of plant-based foods and in facilitating a dietary transition to healthy sustainable foods is registered. To assess and monitor the changes in consumer perceptions towards plant-based fermented foods in 9 EU countries, a baseline survey was conducted and reported on (7812 answers). The most important food choice motive is pleasurable sensory experience, followed by healthiness and affordability. In general, the attitudes towards plant-based fermented foods are positive. They are perceived as contributing towards social sustainability by most respondents.
To investigate structural changes in food constituents due to food fermentation, an analytical toolbox was developed outlining relevant analytical techniques and will be published with open access. Insights into the impact of fermentation with different microorganisms on the molecular structure of different raw materials and food constituents were obtained. Fermentation processes were studied and optimised to enhance the sensory quality and health-promoting properties of ingredients and products. Fermented liquid and (semi-)solid dairy and meat alternative models were developed and up-scaled and are used in intervention trials.
Five clinical trials are ongoing, in which the impact of plant-based fermented foods on human health and gut microbiome is investigated. A strong interaction with SSH partners is built into these trials. Meanwhile, in vitro batch colonic fermentations, coupled with in vitro predigestion, were performed to help disentangle the interactions among substrates, food microorganisms, and the gut microbiota. Health-associated bacterial and metabolite markers were defined, and microbiome markers linked with high/low CMD risk groups were identified. Replication was performed.
An inventory of types and uses of fermented foods in the EU is being made and an ethnographic study on the uses of plant-based fermented foods is ongoing. A scoping review regarding the role that fermentation has on the umamification of plant-based foods and in facilitating a dietary transition to healthy sustainable foods is registered. To assess and monitor the changes in consumer perceptions towards plant-based fermented foods in 9 EU countries, a baseline survey was conducted and reported on (7812 answers). The most important food choice motive is pleasurable sensory experience, followed by healthiness and affordability. In general, the attitudes towards plant-based fermented foods are positive. They are perceived as contributing towards social sustainability by most respondents.
Key results of the first 36 months of the project include:
- The collection of 691 sourdough, 33 bors and 194 other fermented food samples from around Europe through a Citizen Science project.
- Significant progress in strain screening (812 strains, 127 consortia), characterisation, and whole-genome sequencing (100 strains)
- An analytical toolbox to investigate food-fermentation-induced structural changes in food constituents, soon to be published as an open-access book.
- Pilot scale production of fermented dairy and meat alternatives to investigate their impact on human health in intervention trials.
- Identification of microbiome markers linked with a healthy microbiome and with high/low CMD risk groups.
- Two finished and three ongoing clinical trials studying the impact of fermented foods on human health and gut microbiome.
- An online report on consumer perception towards plant-based fermented foods through a survey.
- A HealthFerm ecosystem engaged via LinkedIn, the website, a stakeholder board and a Fermented Foods Network.
With these results, HealthFerm expects to have a long-term impact on different areas. At the scientific level, the HealthFerm consortium anticipates a wide diffusion of knowledge generated in the project through high-level scientific publications and open science channels. In close collaboration with complementary projects (we set up the Microbes4SustainableFood consortium), the Food 2030 Network, and others, we will strengthen the position of the EU in fermented food research and development. Regarding societal impact, HealthFerm will help increase consumer awareness of the health and sustainability benefits of fermented plant-based food. It will help drive the dietary shift towards less animal-based and more plant-based, healthy, sustainable and personalised nutrition. This will lead to a reduced environmental impact of food production. From an economic point of view, the outcomes of HealthFerm will help to grow the fermented food industry through higher demand for fermented foods and optimised production processes, leading to R&D investments and jobs in the fermented food industry. It is anticipated that results from HealthFerm, together with the increase of global research in this area, will lead to reduced pressure on our healthcare system by reducing the incidence of NCDs through healthy nutrition.
- The collection of 691 sourdough, 33 bors and 194 other fermented food samples from around Europe through a Citizen Science project.
- Significant progress in strain screening (812 strains, 127 consortia), characterisation, and whole-genome sequencing (100 strains)
- An analytical toolbox to investigate food-fermentation-induced structural changes in food constituents, soon to be published as an open-access book.
- Pilot scale production of fermented dairy and meat alternatives to investigate their impact on human health in intervention trials.
- Identification of microbiome markers linked with a healthy microbiome and with high/low CMD risk groups.
- Two finished and three ongoing clinical trials studying the impact of fermented foods on human health and gut microbiome.
- An online report on consumer perception towards plant-based fermented foods through a survey.
- A HealthFerm ecosystem engaged via LinkedIn, the website, a stakeholder board and a Fermented Foods Network.
With these results, HealthFerm expects to have a long-term impact on different areas. At the scientific level, the HealthFerm consortium anticipates a wide diffusion of knowledge generated in the project through high-level scientific publications and open science channels. In close collaboration with complementary projects (we set up the Microbes4SustainableFood consortium), the Food 2030 Network, and others, we will strengthen the position of the EU in fermented food research and development. Regarding societal impact, HealthFerm will help increase consumer awareness of the health and sustainability benefits of fermented plant-based food. It will help drive the dietary shift towards less animal-based and more plant-based, healthy, sustainable and personalised nutrition. This will lead to a reduced environmental impact of food production. From an economic point of view, the outcomes of HealthFerm will help to grow the fermented food industry through higher demand for fermented foods and optimised production processes, leading to R&D investments and jobs in the fermented food industry. It is anticipated that results from HealthFerm, together with the increase of global research in this area, will lead to reduced pressure on our healthcare system by reducing the incidence of NCDs through healthy nutrition.