As every year, INRAE organized conferences and roundtables at its booth. We particularly enjoyed the session led by Sophie Nicklaus (Scientific Director for Food and Health, INRAE) and Catherine Renard (Director of the Carnot Qualiment Institute, INRAE) on “Innovating through Fermentation for Sustainability and Health”. This conference highlighted the growing impact of projects from the Carnot Qualiment Institute:
Nutritional recommendations for a sustainable and healthy diet include plenty of variety in the consumption of minimally processed plant-based foods (fruits, vegetables, nuts, unrefined grains, legumes, etc.) and moderate amounts of animal food sources. This study provides factual information on the contribution of animal protein to total protein meeting all recommendations without additional cost.
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