Periodic Reporting for period 1 - HealthFerm (Innovative pulse and cereal-based food fermentations for human health and sustainable diets)
Okres sprawozdawczy: 2022-09-01 do 2024-02-29
Fermented foods are widely consumed across the globe because of their sensory characteristics, cultural value and – especially in the last decades – 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 incorporation of plant-based proteins in diets. Consumer acceptance and awareness will also be 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 for collection and characterization of microbial biodiversity in fermented foods. The launch was preceded by living lab sessions in Switzerland, Belgium, Finland and Sweden . In the first 18 months of HealthFerm, 635 surveys (in interaction with SSH partners), 322 sourdough and 75 other fermented food samples have been collected . Through rigorous screening, 316 strains were characterised, yielding information that is of interest for developing new fermented foods.
To investigate structural changes in food constituents due to food fermentation, an analytical toolbox was developed outlining relevant analytical techniques and will be published open access. Insights in 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 optimized to enhance sensory quality and health-promoting properties of ingredients and products. A fermented semi-solid dairy alternative was developed and upscaled and is used in an intervention trial.
Five clinical trials have started or are being planned in which the impact of plant-based fermented foods on human health and gut microbiome will be investigated. A strong interaction with SSH partners is built in into these trials. Meanwhile, in vitro batch colonic fermentations, coupled to in vitro pre-digestion were performed to help disentangle the interaction between substrates, food microorganisms and gut microbiota. Health-associated bacterial and metabolite markers were defined and microbiome markers linked with high/low CMD risk groups were identified. Replication is ongoing.
An inventory of types and uses of fermented foods in the EU and an ethnographic study on the uses of plant-based fermented foods, are initiated. The protocol for a scoping review regarding the role of fermentation has on the umamification of plant-based foods and the in facilitating a dietary transition to healthy sustainable foods was registered. To assess and monitor the changes in consumer perceptions towards plant-based fermented foods in 9 EU countries, a baseline survey was implemented (7812 answers). Consumer perceptions towards plant-based fermented foods have been assessed as attitudes, trust, willingness to try, familiarity and their perceived social, economic and environmental sustainability. 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 open access. Insights in 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 optimized to enhance sensory quality and health-promoting properties of ingredients and products. A fermented semi-solid dairy alternative was developed and upscaled and is used in an intervention trial.
Five clinical trials have started or are being planned in which the impact of plant-based fermented foods on human health and gut microbiome will be investigated. A strong interaction with SSH partners is built in into these trials. Meanwhile, in vitro batch colonic fermentations, coupled to in vitro pre-digestion were performed to help disentangle the interaction between substrates, food microorganisms and gut microbiota. Health-associated bacterial and metabolite markers were defined and microbiome markers linked with high/low CMD risk groups were identified. Replication is ongoing.
An inventory of types and uses of fermented foods in the EU and an ethnographic study on the uses of plant-based fermented foods, are initiated. The protocol for a scoping review regarding the role of fermentation has on the umamification of plant-based foods and the in facilitating a dietary transition to healthy sustainable foods was registered. To assess and monitor the changes in consumer perceptions towards plant-based fermented foods in 9 EU countries, a baseline survey was implemented (7812 answers). Consumer perceptions towards plant-based fermented foods have been assessed as attitudes, trust, willingness to try, familiarity and their perceived social, economic and environmental sustainability. 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 18 months of the project include:
- Citizen Science project launch to collect fermented foods around Europe.
- Significant progress in strain screening, characterization, and whole-genome sequencing.
- Pilot scale production of a fermented dairy alternative to investigate its impact on human health in an intervention trial.
- Analytical toolbox to investigate food-fermentation induced structural changes in food constituents.
- Identification of microbiome markers linked with high/low CMD risk groups.
- Initiation of 5 clinical trials studying the impact of fermented foods on human health and gut microbiome.
- Information 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 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 Microbes4SustainbleFood 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 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 personalized 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 optimized 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 a reduced pressure on our healthcare system by reducing the incidence of NCDs through healthy nutrition.
- Citizen Science project launch to collect fermented foods around Europe.
- Significant progress in strain screening, characterization, and whole-genome sequencing.
- Pilot scale production of a fermented dairy alternative to investigate its impact on human health in an intervention trial.
- Analytical toolbox to investigate food-fermentation induced structural changes in food constituents.
- Identification of microbiome markers linked with high/low CMD risk groups.
- Initiation of 5 clinical trials studying the impact of fermented foods on human health and gut microbiome.
- Information 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 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 Microbes4SustainbleFood 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 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 personalized 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 optimized 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 a reduced pressure on our healthcare system by reducing the incidence of NCDs through healthy nutrition.