Our first collaborative project with our member Danone!
We are delighted to announce the launch of a first collaborative project with our member Danone! This project will focus on improving cultures behaviour in fermented dairy & plant-based products, and results from work built between teams from Danone Global Research & Innovation Centers: Â Daniel Carasso in Paris-Saclay, France ;Â Nutricia in Utrecht, The Netherlands and Ferments du Futur Centre d’Innovation in Orsay, France. Congratulations to the entire project team for getting this ambitious project off the ground!

Philippe Teissier – R&I Ferment and Fermentation Director Danone Nutricia Research
“Fermentation is core to Danone, with over 100 years of experience in this field, driven by the Dairy Category (80% of products are fermented) expending now into Plant-Based as well. And yet there is still so much to learn and to discover that could benefit consumers and patients across the lifespan.
The Grand Challenge “Ferments du Future”, a Public/Private consortium, is an incredible collective opportunity for the whole ecosystem, and we are very proud to be a founding member. “