The hidden power of fermented foods

Fermentation, an age-old process for preserving food, relies on the activity of micro-organisms that prevent the development of harmful bacteria but also transform the raw food material, endowing it with new sensory and nutritional properties. Healthy, sustainable and with untapped potential, fermented foods could well occupy a place of choice in tomorrow’s diet, particularly as people in western countries turn increasingly toward plant-based food choices.

Published on 16 January 2023

The magazine that informs, decodes and gives food for thought

[INFOGRAPHIC] UNDERSTAND FERMENTATION

Click on the image to download the infographic in PDF.

To read in this dossier

1. Fermented food, sustainable food?

Returning to more natural processes for preserving food and giving it flavour may be one key to transitioning to more sustainable diets in countries where more plant-based options are needed. The following pages take stock of the history of fermentation and its advantages, but also its risks.

2. The four benefits of fermented foods

While fermented food seems to be a lever for sustainability, it also has other virtues. The fermentation process not only preserves food and creates new textures and flavours, but also produces properties that could have a positive impact on health.

3. Are fermented foods good for you?

Interview with Marie-Christine Champomier-Vergès, research director at the Micalis Unit in Jouy-en-Josas. Micalis is a joint research unit associating INRAE and AgroParisTech and is part of the Paris-Saclay University. It carries out innovative research in the field of microbiology of food for health.

4. Fermented foods, a potential for innovation in the food transition

Developing fermentation is a major research challenge. It is a question of exploring the immense natural biodiversity of microorganisms and developing innovative fermentation processes, making it possible to optimise existing foods or to create new foods.

5. Industry invests in fermented foods

Interview with Damien Paineau, Executive Director of the Ferments of the Future Grand Challenge, led by INRAE and ANIA (the French National Association of Food Industries), and Antoine Baule, President of the ANIA Innovation Commission.

Scientific leads for the dossier:

Marie-Christine Champomier-Vergès, Research director at the Micalis Institute
Sylvie Dequin, Head of INRAE's Microbiology and the Food Chain division
Lionel Brétillon, Head of INRAE's Human Nutrition and Food Safety division
Catherine Renard, Head of INRAE's Sciences for Food, Bioproducts and Waste Engineering division
Monique Axelos, Scientific Director of Food and the Bioeconomy

Elodie Régnier

Author / Translated by Inge Laino
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