Lallemand and Grand Défi Ferments du Futur join forces to advance fermentation R&D
20 Dec 2022 --- In a strategic move to leverage the advancement of R&D and innovation in the fermentation arena, Lallemand and Grand Défi Ferments du Futur have joined forces. The move is set to meet the needs of food sovereignty and agronomy.
The aim is to develop new foods based on vegetables, cereals, legumes, milk or fruit and find value in products that are currently considered waste.
“Lallemand is joining the Grand Défi Ferments du Futur in order to share its historical expertise in fermentation and its scientific skills while benefiting from a technical platform, state-of-the-art equipment and resources in order to develop fermentation solutions for the food industry in a collaborative approach,” says Patrice Laforce, research and development director at Lallemand Specialty Cultures.
Accessing higher fermentation knowledge
Fermentation is a healthy, natural process that can produce nutrients such as vitamins, improve the intestinal microbiota and even optimize the sensory qualities of foods while reducing their sugar or salt content. It is a sustainable solution to adapt to variations in raw materials linked to climate change and reduce food waste.
Lallemand has been closely involved in the Grand Défi Ferments du Futur program’s development since 2017. The latest move will allow better interaction between specialists, creating an ideal environment to better understand the role of fermentation and fermented foods on human health.
“Among the objectives of the consortium, we wish to develop, mainly through applied research and short-term projects, solutions that will be quickly applicable on the market. This is in line with Lallemand’s research and development strategy,” Laforce continues.
The program will develop new foods based on vegetables, cereals, legumes, milk or fruit and food by-products currently considered waste.
Bringing developers, producers and users together in this consortium will facilitate streamlined interaction and synergy in developing innovative ferments. The ultimate goal is to create healthier, more environmentally sustainable fermented foods.
Benefits for human health
The program aims to describe the historical link between consuming fermented foods and human health and better understand this connection.
“The description of fermented foods should help us better characterize these complex ecosystems and their roles in our health, which is fully aligned with the Lallemand group strategy,” explains Sylvie Binda, VP of research and development at Lallemand Health Solutions.
The research-innovation program, piloted by the French National Institute for Agriculture, Food and Environment (INRAE) and the French National Association of Food Industries, connects around 30 public and private players, from academic researchers to cooperatives, start-ups to large corporations.
Ferments du Futur will gradually be able to open to other applications, particularly in the agricultural sector.
Earlier this year, Lallemand partnered with the French Gut Project to innovate in health and science by driving microbiota science forward. The project aims to collect and analyze 100,000 intestinal metagenomes and is initiated by INRAE’s MetaGenoPolis unit.
Edited by Inga de Jong
