Objectives and Financial ressources

The objectives of Ferments du Futur are to accelerate research and innovation on ferments, fermented foods, and biopreservation for healthier, more sustainable, and more traceable food systems. Its strategy is grounded in collaboration between industry and public research in order to address the challenges of agroecological transition and food sovereignty. Its benefits from €48.3 million in public funding under the France 2030 framework, also engaging private partners.

 

Objective: to explore the many benefits of ferments

SENSORY

Sensory optimisation of existing fermented products, plant-based alternatives and new foods 

NUTRITION

Optimisation 
of the nutritional profiles of foods (sugar/salt reduction, vitamin productions)

Enhance bioavailability of nutrients

Development of food for specific populations

DURABILITY

Process optimisation
Adapting to variation in raw materials, lowering environmental impact (energy, water)

Reduce food waste with the valorisation of by-products

Develop fermentation-based solutions for crop biofertilisation and bioprotection

NATURALITY

Develop fermentation-based solutions to replace food additive targeting “clean label”

HEALTH

Safety evaluation of new ferments and fermented food

Optimisation / Recovery of host microbiota

Development of new pre/pro/post-biotics and associated small molecules

Four strategic priorities for research and innovation

Drawing on current knowledge of microbial ecology, process engineering and nutrition and health, Ferments du Futur develops innovative ferments and fermented products that meet specific functionalities through:

The design of stable microbial communitiesderived from natural biodiversity

The optimisation of fermentation processesup to pilot scale

The optimisation of interactions between fermented foods, microbiomes and health

Cross-disciplinary use of data science and artificial intelligence