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Ferments, key ingredients for the foods of the future?


DECRYPTION - As part of the France 2030 plan, the State is investing 48.3 million euros to explore the potential of these microorganisms.

What do yogurt, sausage, bread, kimchi cabbage and coffee have in common?

These are products whose taste or texture is the result of fermentation, in other words the transformation of a raw material by certain bacteria or yeasts.

These microorganisms are now the subject of a research and innovation program called “Grand Défi “Ferments du futur””, launched operationally this week as part of the France 2030 investment plan. 48.3 million euros of public money will thus be committed and

"a roughly similar budget is expected from industrial partners"

, indicates the executive director of the program, Damien Paineau.

Coordinated by the Research Institute for Agriculture, Food and the Environment (Inrae) and the National Association of Food Industries (Ania), it brings together some thirty public and private players, whether laboratories academic research, start-ups or agrifood giants…

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Source: lefigaro

All tech articles on 2022-12-15

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