Key Takeaways from NutrEvent 2023 Rennes Participation

Published: Oct 19, 2023 by FME Lab

Marie and Julien participated in the NutrEvent held in Rennes on the 17th and 18th of October.

For context, NutrEvent is a European partnering event focusing on Food, Human, and Animal Nutrition innovations. It brings together professionals from various sectors, including food industries, academic institutions, research institutes, and investors. FME’s participation in this event underlines the initiative’s commitment to fostering innovation in the fermented foods sector.

Marie was present at the event, representing our collaboration with PIMENTO (Promoting Innovation of ferMENTed fOods), along with Elena Gerbaud and Christophe Chassard. Those attending NutrEvent might have come across the PIMENTO stand, which was aimed at discussing possible collaborations and synergies in the realm of fermented food innovation.

Julien delivered a presentation titled “Food and gut microbiome modelizations to sustain health.”¹ He proposed that modelization, prerequisite for AI solutions, could be a valuable tool to navigate the intricacies of food and gut microbiome.

Key insights from Julien’s presentation included:

The prototyping process of next-gen fermented food should include gut-tipping elements during screening for better personalized and beneficial effects.
The potential collaborative approach of not just sharing data but considering the federation of AI models, especially in projects associated with INRAE.

Julien Tap. Food and gut microbiome modelizations to sustain health. NutrEvent, Eurasanté, Oct 2023, Rennes, France. hal-04249736 ↩

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

The relationship between diet and the gut microbiome lies at the heart of both health and sustainability challenges. Understanding how dietary habits shape microbial diversity is key to developing new strategies for precision nutrition.

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.