Presentation of Ferments du Futur

A unique research &innovation programme

Where are we now?

Operational launch

2023

Opening of the Ferments du Futur Innovation Centre (CI2F)

2030+

2022

First CFP (Call for Projects) and launch of competitive projects

2024

2022

Operational launch

2023

First CFP (Call for Projects) and launch of competitive projects

2024

Opening of the Ferments du Futur Innovation Centre (CI2F)

2030+

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

SUSTAINABILITY

Process optimisation

Adapting to variations 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

NATURALNESS

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 communities derived from natural biodiversity

The optimisation of fermentation processes up to pilot scale

The optimisation of interactions between fermented foods, microbiomes and health

Cross-disciplinary use of data science and artificial intelligence

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 communities derived from natural biodiversity

The optimisation of fermentation processes up to pilot scale

The optimisation of interactions between fermented foods, microbiomes and health

Cross-disciplinary use of data science and artificial intelligence

Scientific resourcing: an annual call for projects

A call for projects is launched each year to finance “pre-competitive” research efforts to remove the scientific and technological barriers slowing down innovation in the fields of ferments, fermented foods and food biopreservation.

The projects selected broadly cover FdF’s thematic perimeter and primarily address food-related issues, but may also concern other related fields (agriculture, animal feed, health, etc.). Transdisciplinary and collaborative approaches are strongly encouraged.

MID-JANUARY

Deadline for submission of letters of intent

BEGINNING OF APRIL

Deadline for submission of complete projects

BEGINNING OF JUNE

Results of winning projects

AUTOMN OF 2023

Opening of calls for projects

END OF FEBRUARY

Results of the selection of letters of intent

MID-MAY

Oral presentation by project promoters to the SSC

MID-JUNE

Kick-off of winning projects

Calendar adapted annually

The 2023 AAP/CFP in brief

Infrastructure

Ensemble d’équipements à la pointe au coeur du cluster Paris-Saclay

Equipements complémentaires au sein d’UMR scientifiques reconnues

The innovation centre

The main objective of the Centre d’Innovation de Ferments du Futur (CI2F) is to develop and optimise innovative fermentation processes for (i) the production of high added-value ferments, and (ii) the fermentation of food matrices to obtain healthy, safe products of high nutritional and sensory quality.

The distributed platform

The seven units making up the distributed platform are each recognised for their complementary expertise in one of Ferments du Futur’s key areas. Linking them together will make it possible to develop research and innovation projects in various fields related to the Ferments du Futur themes, such as: (i) the assembly of natural microbial functionalities using omics and artificial intelligence tools; (ii) the development, optimisation and sensory characterisation of new foods and beverages; and (iii) the study of interactions between microorganisms and their host and the impact of fermented foods on health.

Governance

Strategic Steering Committee (SSC)

  • Decision-making body made up of one representative per member

  • The SSC decides on the strategic direction of Ferments du Futur, including the framework and selection of projects in the call for projects, the entry and exit of members, the budget, the scientific and technological road map, etc.

Executive Committee (EC)

  • An operational body made up of the executive director of Ferments du Futur

  • Its role is to implement the strategy decided on by the SSC: leading the annual calls for projects, setting up and running the innovation platform, monitoring financial equilibrium, communication, etc.

Scientific Advisory Board (SAB)

  • Advisory body made up of international scientific experts appointed by the SSC

  • Its role is to support the annual calls for projects, to identify new research directions, new technological developments, and so on

A powerful ecosystem in the making

Ferments du Futur is a vibrant ecosystem with 38 membres: companies, higher education and research establishments, interprofessions, technical institutes, trade unions and competitiveness clusters.

Their shared objective is to accelerate research and innovation in ferments, fermented foods and biopreservation, thereby promoting healthy, sustainable eating.

The team

Ferments du Futur is made up of people from a wide range of backgrounds, all driven by the programme’s mission: to accelerate research and innovation in ferments, fermented foods and biopreservation, thereby promoting healthy, sustainable eating!

Nadège Adouard

Business Developper

Emile Auria

Photo de Nicolas

Nicolas Barraud

CTO & COO

Photo de Fanta

Fanta Fall

Analytical Chemistry Platform Manage

Photo de Lisa

Lisa Le Galo

Analytical Chemistry Assistant-Engineer

Virginie Grémont

Office Manager

Alexandre Joannon

Administrative and financial Director

Photo de Mathilde

Mathilde Nanci

Screening and Fermentation Assistant-Engineer

Damien Paineau

CEO

Madeleine Spatz

Scientific Developper

Maÿlis Urtebise

Illustrator and graphic designer