HealthFerm - Plant-Based Fermented Foods Ecosystem

🥐 Calling all home bakers... We've launched the ✨ Citizen Science project ✨ ! Scientists would like to map the great diversity of sourdough microbiomes across Europe, but they need info about YOUR very own sourdough. To help, you can choose to only fill out a questionnaire, or to also send in a real sample!   If you want to know more about how to contribute and know what you’ll get in exchange, check out the Citizen Science page on the Healthferm website 👉 https://lnkd.in/eSx2vd94 To learn more about the project 👉 https://healthferm.eu #HealthFerm #fermented #plantbased #EUresearch #HorizonEurope  #HorizonEU #investEUresearch #EUfunded #EUproject 

The EU-Funded HealthFerm - Plant-Based Fermented Foods Ecosystem project has published findings from its survey of over 7800 European consumers across nine countries, including comprehensive insights into consumer behaviors and perceptions, around plant-based fermented foods https://hubs.li/Q02Fn24n0 Bridge2Food Umeå universitet (Umeå University) #plantbased #consumerbehaviour #consumerattitudes #foodinnovation #foodindustry

🌾 Ever wondered how we get the microorganisms from your sourdough samples? Our researchers use selective plating and DNA-based methods to identify the microbial species in your sourdough. This involves cultivating microorganisms on agar plates, growing them into visible colonies, and then using PCR to examine their DNA. This process helps us understand the roles these microorganisms play in sourdough, revealing their impact on taste and texture. 🔬 Read more on our blog! 👉 https://lnkd.in/e25V85vf #EUresearch #fermentation #plantbased #microbiome

☀️ Next week, our lab will participate at the 28the International ICFMH Conference FOOD MICRO 2024 in the sunny city of Burgos (Spain) from July 8 to 11. We are thrilled to delve into the world of food microbes and share our latest research on #fermentation technology. 🦠 🗣️ Yamina De Bondt will discuss innovative #pulse and #cereal-based food fermentations for human health and sustainable diets in the HealthFerm - Plant-Based Fermented Foods Ecosystem project (Co-authors: Nicholas A. Bokulich, Kati Katina, kristin verbeke, Armando P., Léna Prochnow, Wannes De Man and Christophe Courtin). 🗣️ Eline Lambrechts will share her insights on the role of #oat-associated enzymes in oat-based food fermentations (Co-authors: Ewoud Blontrock, Thomas Gettemans, Yamina De Bondt, Frederik Janssen, Stefan Weckx, Luc De Vuyst, Arno Wouters and Christophe M. Courtin). 🤝 Looking forward to connect with fellow fermentation enthusiasts and exchange ideas! 🙏 Special thanks to the European Union, the Swiss Federal Government and Research Foundation Flanders - FWO for financial support. #ICFMH #Foodmicro #LFCB #HealthFerm #FWO KU Leuven

HealthFerm is making headlines! 🗞 Our Consumer Work Package has published preliminary findings from a survey on European consumer preferences for plant-based fermented foods. Conducted by Umeå University, the survey analyzed the behavior and perceptions of over 7,800 consumers across nine countries. 🌍 🍲 Results revealed diverse dietary patterns, with 16.1% identifying as ‘flexitarian’ and a significant interest in plant-based milk and fermented yogurt. Professor Armando P., Consumer Work Package Leader in HealthFerm, highlighted a shift towards reduced meat consumption, while Professor Christophe Courtin, Project Coordinator, emphasized the market potential for these foods. Key barriers include taste, convenience, and familiarity. The study provides actionable insights for policymakers, product developers, and marketers. Full report: https://lnkd.in/eu6K6KBt Authors: Armando P., Jean-Paul G., Arturo Turillazzi and Maxence Blanchet

🍲 A delicious summary of the Summer School organized by the HealthFerm project at Institut Lyfe (Ex-Institut Paul Bocuse), in Lyon, France. The three-day event for PhD students working on our project was a mix of educational activities in the classroom and fun culinary workshops... and, of course, a lot of tastings! Thanks to Jan de Vries, Maxime Michaud, Yamina De Bondt, and Christophe Courtin for organising and teaching 👏 Photo credits: Marnie Hewat #HealthFermEU #HorizonEurope #EUresearch #EUfunded

Today is World Microbiome Day! 🥙 Write or share a picture of your microbiome-friendly food in the comments! A healthy microbiome is crucial for overall well-being, aiding digestion, boosting immunity, and reducing inflammation. 👩🏫 Let's revise some important terms to know when it comes to microbiome-friendly foods: 🥛 Probiotics are live beneficial bacteria found in foods like yogurt, sauerkraut, and any fermented food (that didn't undergo a heat treatment). 🥦 Prebiotics, found in fiber-rich foods like fruit, vegetables and pulses. The fiber contained in these foods, especially of the soluble type, feed these good bacteria. ✨ Postbiotics are the beneficial byproducts of probiotic activity, promoting gut health and immune function. For example, short-chain fatty acids have anti-inflammatory properties. Including a variety of foods, these foods in your diet support a thriving microbiome, contributing to improved health and vitality. Looking for some inspiration to include more of these foods into your diet? You will find a list of microbiome-friendly foods here 👉 https://lnkd.in/eJWdtsKq 🌾 The HealthFerm project investigates innovative pulse-based and cereal-based food fermentations, as well as the health effects and consumer perception of novel fermented foods.  #FeedYourMicrobes and #WorldMicrobiomeDay #EUresearch #FermentedFoods #HealthFermEU #Microbiome #HorizonEurope

👩🏻🍳 This week, HealthFerm partner Institut Lyfe (Ex-Institut Paul Bocuse) hosted a Summer School for PhD students! Stay tuned for more snapshots from the event! 🍛

👋 Healthferm is hosting a booth at Bridge2Food Summit Europe today and tomorrow! Come to say hi and learn more about our project! 🌾 Yamina De Bondt Kristof Brijs

The Laboratory for Digestion and Absorption at KU Leuven is looking for a postdoctoral scientist to join the EU-funded Healthferm project. More information and applications via this link: