M4SF Cluster at the Second Forum on Fermented Foods

The Second Forum on Fermented Foods (2FFF) took place in Málaga, Spain, from February 5th-7th, 2025. This international conference brought together leading researchers to discuss the biodiversity, sustainability, and health benefits of fermented foods.

Hosted by the COST Action PIMENTO CA20128 project, the event covered a wide range of essential topics, including:

The variety and biodiversity of fermented foods
The microorganisms involved and their metabolism
Innovations and sustainability in fermented food production
The bioactivity and beneficial effects of fermentation-derived compounds
The role of fermented foods in a healthy and sustainable diet

The Microbes4SustainableFoods (M4SF) cluster contributed valuable insights as EU-funded initiatives advancing research on sustainable fermented foods. The cluster organised a workshop, chaired by Marta Laranjo and Vittorio Capozzi, featuring an engaging plenary session with:

Orla O’SULLIVAN (Teagasc, Ireland) on the microbiome of fermented foods and its role in human health.
Kristin Verbeke (Belgium) presenting the HealthFerm project and its focus on plant-based fermented foods.
Stéphane Chaillou (INRAE, France) introducing the DOMINO project.
Ricardo DIAS (University of Porto, Portugal) sharing findings from the WHEATBIOME project.
Angela Sessitsch (AIT, Austria) discussing the Microbiomes4Soy project.
Tanja Kostic (AIT, Austria) highlighting research from the MICROBIOME project.

📜Read our latest press release, “Microbes4SustainableFoods Cluster Secures €45M+ in EU Funding to Drive Innovation in Sustainable Food and Health“.

The workshop also featured a roundtable discussion on The Future of European Fermented Food Research, chaired by Stéphane Chaillou (coordinator of the DOMINO project). During this discussion, researchers from the M4SF cluster answered audience questions and explored challenges and opportunities for future European fermented food projects. With around 170 attendees, the discussion emphasised collaboration, innovation, and the future impact of fermentation science.

Acknowledgments

A special thanks to the COST PIMENTO organising committee and Carmen María González Domenech from the University of Malaga for hosting this inspiring event.

Stay tuned for more updates from the M4SF Cluster as we work towards a healthier, more sustainable future through fermented food research! Read more at: www.domino-euproject.eu/about/m4sf/

Understanding Soya Plant Microbiomes: Enhancing Crop Productivity

MICROBIOMES4SOY aims to explore the dynamics and potential of plant microbiomes, specifically focusing on the soya bean model. The project seeks to understand how plant microbiomes impact soya crop productivity. Additionally, it aims to develop microbiome-informed approaches, including agricultural strategies and prediction models, to improve yield stability, promote environmental sustainability, and ensure food safety and quality during production.

Soya-Based Aquafeeds: Innovating Aquaculture Sustainability

In the realm of aquaculture, MICROBIOMES4SOY seeks to pioneer solutions by creating innovative soya-based aquafeeds. The project aims to evaluate the effects of these novel feeds on the fish gut microbiome and overall health, addressing both environmental and nutritional aspects of aquaculture.

Joint Efforts for Food Systems Transformation

MICROBIOMES4SOY aims to work collaboratively with food system stakeholders to define regional transition pathways towards plant-based protein diets, contributing to broader shifts in dietary practices.

Improved Microbiome-Based Knowledge and Skills for Food System Actors

Knowledge and skill empowerment is a key objective, intending to equip food system actors with expertise on microbiome interactions, benefits, and industrial applications. This will be achieved through a multi-actor approach, that shares understanding of microbiomes within the broader context of food systems.

Microbiome-Informed Dietary Recommendations:
Exploring Human Health Impacts

Moreover, human health is a central theme, with a dedicated objective to investigate the impact of soya-derived protein diets on the human gut microbiome. The project aims to provide microbiome-informed dietary recommendations, contributing valuable insights to the intersection of nutrition and microbiology.