Corbion joins research project to unlock fermented food health benefits

Corbion and five international partners have joined the recently launched Ferment4Health project, which aims to determine how fermented foods and postbiotics can improve gut health and reduce chronic low-grade inflammation, a key factor in many lifestyle-related diseases. 

Wageningen Food & Biobased Research, the Netherlands, leads the four-year public-private research initiative. 

The project will develop in vitro cell models and an in vivo challenge study to reduce the gap in scientific substantiation of gut and immune health benefits of fermented foods like yogurt, kefir, and kimchi, as well as fermentation metabolites and postbiotics. 

“We are proud to contribute our expertise in fermentation and sustainable food solutions to this groundbreaking initiative,” says Domenico Vulcano, VP of Global Innovation and R&D at Corbion. “We believe that science-backed innovation is essential to creating healthier, more sustainable food systems.”

The project is co-funded by the Dutch Top Sector Agri & Food and Top Sector Life Sciences & Health and includes partners Kerry, Ani Biome, Medex, Puratos, and Cniel.

Multidisciplinary approach

Corbion will help translate the project’s scientific findings into next-generation functional food solutions. The company also says it aims to expand its portfolio of health-promoting ingredients rooted in sustainable fermentation science. 

The company is already harnessing algae fermentation to develop oils rich in omega-3 and omega-9 fatty acids. The company holds a vast strain library that is constantly improved and developed for nutrition applications. 

Ferment4Health will combine cutting-edge research with real-world applications. The initiative will examine how bioactive compounds formed during fermentation, including postbiotics, interact with the gut microbiome and immune system. 

Corbion will help translate Ferment4Health’s scientific findings into next-generation functional food solutions.The consortium partners will use a multidisciplinary approach in cell models and human clinical trials to assess fermented foods’ impact on intestinal health and inflammation. Ultimately, the initiative aims to promote knowledge-driven product development in line with the growing consumer interest in gut health and sustainable food solutions. 

“This initiative is a unique opportunity to connect academic research with industrial innovation,” says project manager Lonneke Janssen Duijghuijsen of Wageningen Food & Biobased Research. “By understanding how fermentation products support health, we can help to develop the next generation of functional foods.”

Fermented food research

Consumer interest in fermented foods and postbiotics is expanding globally due to their associated health benefits. To illustrate, Innova Market Insights’ Innova360 research finds that 12% of consumers globally seek postbiotic ingredients to support gut health. 

Meanwhile, scientists and nutrition companies are exploring the health benefits of fermentation. For example, researchers have linked daily kimchi consumption to reduced obesity risk. Another team isolated lactic acid bacteria strains from the Korean dish with high virus resistance. 

Drinking kombucha, a fermented tea, has also been linked to lower fasting blood glucose levels than a control beverage. In addition, food scientists suggested that optimal fermentation conditions for pulses can increase their antioxidant and antidiabetic properties.