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About HealthFerm

HealthFerm is a European research project investigating innovative pulse and cereal-based food fermentations together with the health effects and consumer perception of novel fermented foods.

Fermented foods have gained a reputation for being beneficial to health. However, with the exception of yoghurt and other cultured dairy products, little concrete evidence exists for the actual health benefits of fermented foods. Therefore, the HealthFerm project performs several human intervention studies to better understand the interaction between food fermentation microbiomes, fermented grain-based foods and the human gut microbiome and how they support human health. A community-science approach plays a vital part in collecting diverse food fermentation microbiomes used to design innovative fermented plant-based foods with optimal health benefits.


The research undertaken in HealthFerm has the potential to have a wide-reaching impact on not only individual, societal and planetary health, but also the wider EU food industry through greater resource efficiency and increased use of plant-based raw materials.

Prof. Christophe Courtin, Professor in Food Biochemistry and HealthFerm Coordinator Katholieke Universiteit Leuven, Belgium