Exploring Traditional and Future Fermented Foods: Insights from France’s First DOMINO Living Lab

Published: Feb 8, 2024 by FME Lab

As part of the DOMINO project, 6 living labs will be set up in 6 different countries to interact with consumers and stakholders on the place of traditional and future fermented foods in a sustainable food system.

In France, the first Living Labs have just been launched, involving FME (Marie-Christine Champomier-Vergès) Sayfood (Lucia Espinosa-Brisset, Corina Veron, Pascal Bonnarme and Anne Saint-Eve) and IRD Montpellier (Christel Humblot, Bastien Renard), hosted by our colleagues from Sayfood at Agroparistech Saclay, thanks for their warm welcome and thanks to consumers for sharing their expectations and views.

Fruitful and inspiring !

The FME lab communicates about the links between the microbiome, nutrition and health.

On Thursday 27 November, the FME lab took part in the Food System Microbiomes Conference in Wageningen during the session dedicated to the connections between microbiomes, nutrition and health. The session was co-chaired by Stéphane Chaillou (INRAE, Micalis) and Prof. Christophe Courtin (KU Leuven), and provided an opportunity to showcase advances from two major European projects: DOMINO and HealthFerm.

Understanding How Fermented Foods Shape Health Insights From a New PIMENTO Review

A new scoping review published in Frontiers in Nutrition¹ as part of the COST Action PIMENTO initiative provides a comprehensive assessment of what is currently known about the health effects of fermented foods in specific human populations. This work reflects a substantial collective effort. We conducted an extensive and rigorous screening of the scientific literature, reviewing and selecting studies across many categories of fermented foods and health outcomes.

Humblot Christèle, Alvanoudi Panagiota, Alves Emilia, Assunçao Ricardo, Belovic Miona, Bulmus-Tuccar Tugce, Chassard Christophe, Derrien Muriel, Karagöz Mustafa Fevzi, Karakaya Sibel, Laranjo Marta, Mantzouridou Fani Th, Rosado Catarina, Pracer Smilja, Saar Helen, Tap Julien, Treven Primož, Vergères Guy, Pertziger Eugenia, Savary-Auzeloux Isabelle, A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps. Frontiers in Nutrition. 2025 doi:10.3389/fnut.2025.1650633 ↩

New tool suite - Food Microbiome Metabolic Modules (F3M)

The FME team has published a new preprint in Open Research Europe entitled
“Food Microbiome Metabolic Modules (F3M): a tool suite for functional profiling of food microbiomes.”
Read the article

Exploring Traditional and Future Fermented Foods: Insights from France's First DOMINO Living Lab