Joint HealthFerm and Healthgrain Forum workshop at the Dietary Fibre Conference 2026
During the upcoming Dietary Fibre Conference, taking place in Norwich (UK) in October 2026, HealthFerm and the Healthgrain Forum will hold a joint workshop. The workshop, named 'Dietary Fibres in Cereal Products: Impact of Fermentation and Processing on Functionality and Health', wil feature a wide range of intersting insights:
Agenda
- Closing the fibre gap through multi-fibre reformulation of staple foods: technological, nuritional and digestibility implications - Emanuele Zannini, University College Cork, Republic of Ireland
- Beyond physiochemical properties and fermentation: bioactive oligomers as overlooked mediators of dietary fibre functionality and health - Victor Castro Alves, Örebro University, Sweden
- Gut-related health effects of oat-based yogurt alternative in individuals with increased cardiometabolic risk - Vilma Liikonen, University of Eastern Finland
- Food fermentation and fibre in an industrial context - Sophie Vinoy, Mondelez, France
HealthFerm Final Conference
The HealthFerm Final Conference celebrates the conclusion of the HealthFerm Horizon Europe project and convenes the scientific community, industry partners, policymakers and young researchers to reflect on research outcomes, discuss pathways to real-world impact and chart future directions for fermentation science in European food systems.
Webinar - Innovations from Soil to Shelf: Microbiomes Across Agriculture and Circular Food Design
Celebrate World Microbiome Day and join us for the webinar “Innovations from Soil to Shelf: Microbiomes Across Agriculture and Circular Food Design” on 24 June 2026, from 13:00 to 15:00 CEST.
This free online event will explore how microbiome-based solutions can support more sustainable agriculture and food systems - from improving crop resilience and soil health to developing innovative fermented foods and valorising food waste through microbial activity.
Hosted by EUFIC.
Symposium on the Present and Future of Plant-Based Fermented Foods
We are pleased to invite you to the "Symposium on the Present and Future of Plant-Based Fermented Foods: Exploring Microbial, Technological, Health, and Social Dimensions of Plant-based Fermented Foods", which will be held at Umeå University, Sweden, as a satellite event to the consortium meeting of the EU- funded HealthFerm project. The symposium will bring together researchers and experts in microbial and fermentation sciences. This event will provide an opportunity for researchers to exchange knowledge, to network, and discuss the latest advancements in the field. The symposium is open for everyone and free of charge, but registration until 1st September is compulsory.
Symposium Themes
- Microbial & Fermentation Processes
- Fermentation & Health Benefits
- Industry Trends & Consumer Insights
- Ethnography of fermentation
Keynote Speakers
- Professor D. Nielsen (University of Copenhagen – Coordinator of PROFERMENT): Enhancing the nutritional and eating quality of plant-based fermented foods using Bacillus and moulds
- Associate Professor D. Giacalone (University of Southern Danmark – Coordinator FlavourFerm): Diverse perceptions: How sensory quality and personal factors drive acceptance of (fermented) plant-based foods
The program also includes poster and oral presentations on PhD research. Lunch and fika (including vegetarian wraps and coffee) will be provided. We look forward to your participation in this stimulating academic exchange. We hope to welcome you to an inspiring and insightful day of discussions and knowledge exchange.
Abstract submission
We warmly invite researchers in the broad area related to fermentations to submit structured abstracts for oral or poster presentations (max 300 words). Abstracts from all scientific disciplines are welcome, e.g. natural sciences, social sciences, health sciences and humanities. We will consider abstracts for posters and/or oral presentations. A limited number of abstracts will be selected for oral presentation at the symposium.
- The presenting author will have 15 minutes for the presentation + 5 min Q&A.
- Submission limit: Each participant may submit up to three abstracts.
- Deadline: 15 August 2025
- Abstract submission can be done through this link.
Second HealthFerm Summer School
For more on the summer school, please read here.
Microbes4Sustainable Foods at the PIMENTO 2nd Forum on Fermented Foods
The COST Action PIMENTO is organising the “Second Forum on Fermented Foods” which will take place between 5th-7th February 2025 at the School of Medicine, University of Málaga (Malaga, Spain).
This Second Forum on Fermented Foods will be organized to share the knowledge on these important foods so far: their variety, the large biodiversity of microorganisms involved and their metabolism, the innovation, sustainability and limitations on the Fermented Foods production, the bioactivity of their compounds and their beneficial effects at different levels, and their role in a whole diet, among other essential topics.
HealthFerm will be active during a session dedicated to the Microbes4SustainableFoods project cluster.
Stay tuned for more information here!
HealthFerm at Bridge2Food EUROPE 2024
From 4-6th of June, 2024, HealthFerm participated in the Bridge2Food EUROPE 2024 event in The Hague (NL). This event is the largest gathering in the Plant-Based and Alternative Protein industry!
HealthFerm attended while hosting a booth! Have a look at the program on the event website.
Webinar on Consumers and Plant-Based Fermented Foods - Insights from HealthFerm PAN EU Survey
On May 30th, 2 PM CEST, a free webinar was organised, sharing the consumer insights on fermented plant-based foods collected in a pan-European survey carried out by our Work Package 4, led by Prof. Armando Perez-Cueto from Umeå University. The webinar was hosted by our partner, Bridge2Food.
In this webinar, we shared the findings from our survey and discuss key topics such as:
- Attitudes and Trust: How consumers feel about plant-based fermented foods.
- Consumer Expectations: What people expect from these foods.
- Willingness to Try: How open people are to try plant-based fermented options.
It was a great opportunity to learn more about the growing interest in plant-based diets and the role of fermentation in enhancing food quality and health benefits.
Interested in what was presented? Go ahead and have a look at the full report that was presented here!
Microbes4SustainableFoods at Food Systems Microbiomes Conference
HealthFerm was involved in a special session the the Food Systems Microbiomes Conference in Torino, Italy, taking place from May 14-17, 2024.
The session was organised by Microbes4SustainableFoods. More information on the event and the program can be found on the Food Systems Microbiomes website.
Save the date – FOOD 2030 Networks Conference
HealthFerm was attending the FOOD 2030 Networks Conference on Transformative Food System Innovation, taking place in Brussels from March 4-7, 2024!
Check out the program.
Want more information? Found out more on the FOOD 2030 website
FOOD 2030 conference: Green and Resilient Food Systems
The FOOD 2030 conference on Green & Resilient Food Systems took place in Brussels!
This event focused on transitioning towards sustainable, resilient and inclusive food systems for the benefit of the environment and economy.
ILSI Europe Annual Symposium 2023
HealthFerm was represented during the ILSI Europe Annual Symposium taking place in Brussels, BE, on October 24th 2023! Yamina De Bondt (KU Leuven) presented the HealthFerm project during Session 2 - Beyond Bread and Beer: Unleashing the Power of Fermented Foods.
The presentation outlined the possible mechanisms by which fermentation can increase health-related properties of plant-based foods.
Discover the full program here!
