Innovative pulse and cereal-based food fermentations for human health and sustainable diets

Project Information

HealthFerm

Grant agreement ID: 101060247

DOI

10.3030/101060247

EC signature date 3 June 2022

Start date 1 September 2022

End date 31 August 2026

Funded under

• Food, Bioeconomy Natural Resources, Agriculture and Environment

Total cost

€ 11 303 944,75

EU contribution

€ 11 303 944,75

Coordinated by

KATHOLIEKE UNIVERSITEIT LEUVEN
Belgium

CORDIS provides links to public deliverables and publications of HORIZON projects.

Links to deliverables and publications from FP7 projects, as well as links to some specific result types such as dataset and software, are dynamically retrieved from OpenAIRE .

Deliverables

Documents, reports (2)

Analytical toolbox to evaluate raw material and food fermentations
Practice Abstracts - batch I

This deliverable contains 2 practice abstracts.

Websites, patent fillings, videos etc. (2)

Audio-visual material
Public project website

Publications

Peer reviewed articles (21)

Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challenges

Author(s): Laura Alejandra Fernandez Castaneda, Maud Langton, Galia Zamaratskaia
Published in: Applied Food Research, Issue 5, 2025, ISSN 2772-5022
Publisher: Elsevier BV
DOI: 10.1016/J.AFRES.2025.101169

Wheat Sourdough Breadmaking: A Scoping Review

Author(s): De Bondt, Yamina; Verdonck, Celine; Brandt, Markus J.; De Vuyst, Luc; Gänzle, Michael G.; Gobbetti, Marco; Zannini, Emanuele; Courtin, Christophe M.
Published in: Annual Review of Food Science and Technology, 2024, ISSN 1941-1421
Publisher: Annual Reviews
DOI: 10.1146/ANNUREV-FOOD-110923-034834

Enzyme Activity and Constituent Extractability of Kilned and Non-Kilned Oats at Ph Values Relevant for Acidic Food Fermentations

Author(s): Blontrock, Ewoud; Lambrechts, Eline; Janssen, Frederik; De Bondt, Yamina; Vanhove, Sarah; Lemoine, Jolien; Courtin, Christophe M.; Wouters, Arno G.B.
Published in: Food Chemistry: X, 2025, ISSN 2590-1575
Publisher: Elsevier Ltd
DOI: 10.1016/J.FOCHX.2025.102834

Digestion, Metabolism, and Health Effects of Plant Proteins and Their Food Formulations: A Systematic Scoping Review of Clinical Postprandial Studies and in vitro Methods

Author(s): Moona Partanen, Vilma Liikonen, Kati Väkeväinen, Carlos Gómez Gallego, Marjukka Kolehmainen
Published in: Food Reviews International, 2025, ISSN 8755-9129
Publisher: Informa UK Limited
DOI: 10.1080/87559129.2025.2525430

Unraveling the functional potential of microbial resources and pulse-based matrices for sourdough breadmaking

Author(s): Chiara Viretto; Ali Zein Alabiden Tlais; Kashika Arora; Hana Ameur; Fabio Tuccillo; Andrea Polo; Vimac Nolla Ardèvol; Fabienne Verté; Kati Katina; Raffaella Di Cagno; Marco Gobbetti
Published in: Future Foods, 2025, ISSN 2666-8335
Publisher: Elsevier B.V
DOI: 10.1016/J.FUFO.2025.100643

Exploring sub-species variation in food microbiomes: a roadmap to reveal hidden diversity and functional potential

Author(s): Lena Flörl; Annina Meyer; Nicholas A. Bokulich
Published in: Applied and Environmental Microbiology, 2025, ISSN 1098-5336
Publisher: American Society for Microbiology
DOI: 10.3929/ETHZ-B-000734778

The Contribution of Short-Chain Fatty Acids to Health Benefits May Depend on the Site of Absorption: A Mechanistic Study Design

Author(s): Riet Rosseel; Kristin Verbeke
Published in: The 14th European Nutrition Conference FENS 2023, 2024, ISSN 2504-3900
Publisher: MDPI AG
DOI: 10.3390/PROCEEDINGS2023091176

Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility

Author(s): Celine Verdonck, Eline Lambrechts, Ines Pradal, Luc De Vuyst, Fabienne Verté, Tom Hellemans, Franky Delannoy, Dorine Duijsens, Sarah Verkempinck, Tara Grauwet, Yamina De Bondt, Christophe M. Courtin
Published in: Current Research in Food Science, Issue 11, 2025, ISSN 2665-9271
Publisher: Elsevier BV
DOI: 10.1016/J.CRFS.2025.101208

Coculture fermentation processes in wheat sourdough simulation media with <i>Companilactobacillus crustorum</i> LMG 23699 and <i>Wickerhamomyces anomalus</i> IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production

Author(s): Inés Pradal, Jasper Kaesemans, Thomas Gettemans, Víctor González-Alonso, Luc De Vuyst
Published in: Applied and Environmental Microbiology, Issue 91, 2025, ISSN 0099-2240
Publisher: American Society for Microbiology
DOI: 10.1128/AEM.01325-25

The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health

Author(s): Rodrigo Hernández-Velázquez; Lena Flörl; Anton Lavrinienko; Zuzana Sebechlebská; Liana Merk; Anna Greppi; Nicholas A. Bokulich
Published in: Trends in Food Science &amp; Technology, 2024, ISSN 1879-3053
Publisher: Elsevier B.V.
DOI: 10.3929/ETHZ-C-000681060

Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.)

Author(s): Laura Alejandra Fernandez Castaneda; Jaqueline Auer; Su-lin L. Leong; William R. Newson; Volkmar Passoth; Maud Langton; Galia Zamaratskaia
Published in: Fermentation, 2024, ISSN 2311-5637
Publisher: MDPI AG
DOI: 10.3390/FERMENTATION10080407

Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods

Author(s): Jasmin Raita, Hany Ahmed, Kang Chen, Veera Houttu, Retu Haikonen, Anna Kårlund, Maaria Kortesniemi, Baoru Yang, Ville Koistinen, Kati Hanhineva
Published in: Nature Food, Issue 6, 2025, ISSN 2662-1355
Publisher: Springer Science and Business Media LLC
DOI: 10.1038/S43016-025-01148-5

The role of fiber in modulating plant protein-induced metabolic responses

Author(s): Moona Partanen, Petri Luhio, Carlos Gómez-Gallego, Marjukka Kolehmainen
Published in: Critical Reviews in Food Science and Nutrition, Issue 65, 2025, ISSN 1040-8398
Publisher: Informa UK Limited
DOI: 10.1080/10408398.2024.2392149

Development and Testing of a Short Scale to Estimate the Importance of Economic, Social and Environmental Sustainability of Fermented Plant-Based Foods

Author(s): Jean-Paul C. Garin; Federico J. A. Perez-Cueto; Inês Magalhães
Published in: The 14th European Nutrition Conference FENS 2023, 2024, ISSN 2504-3900
Publisher: MDPI AG
DOI: 10.3390/PROCEEDINGS2023091295

Sensory and volatile compound profiles in tempeh-like products from faba bean and oats

Author(s): Fernandez Castaneda, Alejandra; Leong, Su-Lin; Newson, William; Passoth, Volkmar; Langton, Maud; Zamaratskaia, Galia
Published in: Current Research in Food Science, Issue 10, 2025, ISSN 2665-9271
Publisher: Elsevier B.V.
DOI: 10.1016/J.CRFS.2025.101029

Exploring the lack of liking for faba bean ingredients with different sensory profiles

Author(s): Fabio Tuccillo, Anna-Maija Lampi, Kati Katina, Mari Sandell
Published in: Food Quality and Preference, Issue 118, 2024, ISSN 0950-3293
Publisher: Elsevier BV
DOI: 10.1016/J.FOODQUAL.2024.105198

“Fermenting is not about the cooking”. The social practice of fermenting foods at home.

Author(s): Maxence Blanchet; Federico J.A. Perez-Cueto; Maxime Michaud
Published in: International Journal of Gastronomy and Food Science, 2025, ISSN 1878-4518
Publisher: Elsevier B.V.
DOI: 10.1016/J.IJGFS.2025.101169

The effects of whole grain cereals on tryptophan metabolism and intestinal barrier function: underlying factors of health impact

Author(s): Vilma Liikonen, Carlos Gomez-Gallego, Marjukka Kolehmainen
Published in: Proceedings of the Nutrition Society, 2024, ISSN 1475-2719
Publisher: Cambridge University Press on behalf of The Nutrition Society
DOI: 10.1017/S0029665123003671

Fasting plasma metabolites reflecting meat consumption and their associations with incident type 2 diabetes in two Swedish cohorts

Author(s): Stefania Noerman; Anna Johansson; Lin Shi; Marko Lehtonen; Kati Hanhineva; Ingegerd Johansson; Carl Brunius; Rikard Landberg
Published in: The American Journal of Clinical Nutrition, 2024, ISSN 1938-3207
Publisher: Elsevier B.V.
DOI: 10.1016/J.AJCNUT.2024.02.012

Unraveling the functional potential of microbial resources and pulse-based matrices for sourdough breadmaking

Author(s): Chiara Viretto, Ali Zein Alabiden Tlais, Kashika Arora, Hana Ameur, Fabio Tuccillo, Andrea Polo, Vimac Nolla Ardèvol, Fabienne Verté, Kati Katina, Raffaella Di Cagno, Marco Gobbetti
Published in: Future Foods, Issue 11, 2025, ISSN 2666-8335
Publisher: Elsevier BV
DOI: 10.1016/J.FUFO.2025.100643

The optimization and validation of a gas chromatography-mass spectrometry method to analyze the concentration of acetate, propionate and butyrate in human plasma or serum

Author(s): Greet Vandermeulen, Riet Rosseel, Georgia Chatonidi, Lise Deroover, Eef Boets, Kristin Verbeke
Published in: Journal of Chromatography B, Issue 1247, 2025, ISSN 1570-0232
Publisher: Elsevier BV
DOI: 10.1016/J.JCHROMB.2024.124299

Other (1)

Plant-Based Fermented Foods. European Consumer Attitudes and Preferences.

Author(s): Federico J.A. Pérez-Cueto; Jean-Paul Garin; Arturo Turillazzi; Maxence Blanchet
Published in: 2024
Publisher: HealthFerm Project
DOI: 10.5281/ZENODO.12542742