The “Ferments of the Futur” Great Challenge: a new platform to develop the competitiveness of the field

Sep 21, 2022
Sébastien Bouley

Financed by the French State, with a total of 48.3 million euros for the cadre de France 2030, the Grand Défi «Ferments du Futur» was announced by webinaire Monday September 12, 2022. This project piloted by INRAE and the ‘ANIA aims to mobilize the natural techniques of fermentation in order to accelerate the agricultural and food revolution in the service of a healthy, durable and traceable food.

A certain number of benefits on the intestinal microbiota and health are attributed to ferments and natural fermentation:

  • the acidification linked to fermentation makes it possible to inhibit the growth of undesirable microorganisms, ensuring better preservation;
  • fermentation also makes it possible to provide vitamins and antioxidants and to develop new aromas.

The virtues of ferments could make it possible to reinforce the naturalness of foods by limiting the use of additives, to improve the nutritional profile of foods, and to maintain or restore a favorable microbiota to health by developing new probiotics.

In this context, the “Ferments of the Future” Grand Challenge is a research and innovation platform unique in Europe that aims to bring together French food companies and research and development of the domain of natural ferments.

The next stages of “Ferments of the Futur” are planned for 2023 with the launch of a platform in Saclay and the opening of a first call for research projects in early 2023.

To know more, you can consult the INRAE ​​press release (in french).

Orchidali can do and analyse updated literature review or bibliometric analysis related to gut microbiota and health.