Explore the Health Benefits of Fermented Foods on World Microbiome Day with EUFIC

Published: Jun 27, 2024 by FME Lab

On #WorldMicrobiomeDay, Domino with EUFIC (European Food Information Council) has a mission to disseminate food microbiome science publicly.

While fermented foods like yogurt, kimchi, and kefir are widely enjoyed, their full health benefits are still being discovered. Key Insights from EUFIC:

▶️ Examples of fermented foods from around the globe

▶️ The difference between foods with living vs. non-living microbes

▶️ The most common processes of fermentation

▶️ The health benefits of fermented foods

▶️ The safety of consuming fermented foods

The mission of #DominoEU is to understand the role of food microbial diversity in modulating human health. Through our project case studies, we are investigating the possible health advantages of fermented foods such as milk kefir and table olives.

Read the full article to learn more: 🔗 Fermented foods: What are they, and what is their impact on our health?

Consumers at the core of fermented food innovation

Yesterday on September 23rd, about 100 participants from academia, industry, NGOs and policy makers across Europe had joined the second Stakeholder Forum of Horizon Europe #DominoEU project. Four speakers Pr. Jutta Roosen from the Technical Universty of Munich, Dr. Emmanuella Magriplis associate professor from the Agricultural University of Athens, Dr. Michail Syrpas associate professor at Kaunas University of Technology in Lithuania and Dr. Nikoletta Vidra Science Manager at Yakult Europe altogether spotlighted the central role of consumer research in advancing the field of fermented foods.

The French Gut at EMBL Human Microbiome Symposium 2025

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Focus on Microbial Ecology Modelling at the NEM days meeting in Rennes

The French NEM (Nutrition & Microbial Ecosystems) network hold its annual meeting this last two days (5th – 6th of May) in Rennes. Julien Tap, researcher from the FME lab presented the first results of his Ferment du Future SynthPlex project and how Engineering food microbial consortia can be performed using microfermentors to reveal strain epistasis. With the Support of Holoflux and Digit-Bio INRAE Metaprogram, He also co-organized with Guillaume Gautreau from the MaIAge Unit a specific workshop on modelling of microbial ecosystems.