Imagine using the same magic that makes sourdough or yogurt to make peas and grains taste better and be healthier. This work figures out exactly which tiny microbes to use so that the food doesn't just taste good, but actually helps your gut work better. It's like creating a recipe book for the next generation of healthy, plant-based snacks and drinks.
Plant-based proteins often lack the taste, texture, and proven health benefits needed to replace animal products. There is a gap in knowing how to design fermentation to specifically improve gut health outcomes.
Laboratory-scale food models and a set of identified micro-organisms and metabolic pathways for healthy grain-based foods.
If you are an alternative protein producer dealing with poor taste or low nutritional value in plant-based products — this project developed microbial consortia that improve the health benefits and consumer acceptance of pulse and cereal foods.
If you are a probiotic brand dealing with a lack of evidence on how specific grains interact with the gut — this project developed characterized food models and intervention trials to prove health outcomes.
If you are a grain processor dealing with underutilized raw materials — this project developed fermentation technologies to turn these materials into high-value liquid and semi-solid foods.
Based on available project data, specific cost or pricing information for the fermentation processes is not provided.
The project currently focuses on producing in-depth characterised food models at a laboratory scale.
Based on available project data, there is no specific information regarding IP or licensing terms for the identified micro-organisms.
The project uses fermentation technology to produce liquid and semi-solid foods, but specific integration steps for existing lines are not detailed.
The project period runs from 2022-09-01 to 2026-08-31, suggesting results will be finalized by late 2026.
The consortium is well-balanced for technology transfer, featuring 23 partners across 11 countries. With 6 industry partners (including 4 SMEs) and 11 universities, the project maintains a 26% industry ratio, ensuring that the academic research into the gut microbiome is grounded in commercial food production needs.
Contact the Katholieke Universiteit Leuven research office regarding HealthFerm
Contact SciTransfer for a detailed analysis of the microbial consortia developed in this project.
