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…
This article is for subscribers only.
You have 70% left to discover.
Pushing back the limits of science is also freedom.
Keep reading your article for €0.99 for the first month
I ENJOY IT
Already subscribed?
Login
