Ferments du Futur at Paris-Saclay Spring 2025
On May 20, Ferments du Futur took part in Paris-Saclay Spring, held at École Polytechnique – a true hub of innovation on the Saclay plateau. This flagship event brought together startups, research laboratories, major companies, and investors to showcase the latest scientific and technological advancements.
We had the pleasure of engaging with many key players from the ecosystem to discuss the challenges and opportunities of fermentation, and to showcase our ongoing projects within our innovation center in Paris-Saclay.
A round table on the future of fermentation
Damien Paineau, CEO of Ferments du Futur, took part in the round table titled ‘How fermentation is redefining tomorrow’s industry‘. His exchanges with the other speakers highlighted the pivotal role of fermentation in transforming industries and shaping a more sustainable food system.
A consortium committed to innovation
Supported by France 2030, Ferments du Futur brings together a public–private consortium dedicated to accelerating research and innovation around ferments and fermented foods. With its innovation center now fully operational in Paris-Saclay, it actively contributes to developing tangible solutions to meet food and environmental challenges.
We warmly thank everyone we met at our booth and during the discussions, and we look forward to continuing these fruitful exchanges that open new perspectives for the future of sustainable food.
