HealthFerm Final Conference Showcasing the Future of Plant-Based Fermented Foods for Health and Sustainability

What is the impact of eating fermented foods on our gut microbiome? What is the impact of food fermentation metabolites on GLP-1 levels in our body and do they affect satiety? Which standout microorganisms emerged from the HealthFerm Citizen Science sourdough microbiome investigation? What promising health effects does innovative fermented oat-based gurt demonstrate? These and other questions will be answered during the HealthFerm final conference “Plant-Based Fermented Foods for Healthier and More Sustainable Diets”.

The event of the Horizon Europe research project brings together leading researchers, industry stakeholders, policymakers and emerging scientists to explore the latest advances in food fermentation research and innovation. The event will take place at KU Leuven in Leuven, Belgium.

Over two days, the conference will present key outcomes from the four-and-a-half-year HealthFerm project, which investigates how fermentation can support the transition toward healthier and more sustainable food systems. The project focuses on innovative pulse- and cereal-based fermented foods and their interactions with the human gut microbiome, human health and consumer behaviour.

HealthFerm has brought together an interdisciplinary consortium of European universities, research institutions, food companies and dissemination partners to advance scientific understanding of fermentation microbiomes, develop evidence-based approaches for designing plant-based fermented foods that support human health and communicate about its findings to all stakeholders.

The final conference highlights:

• Scientific insights into fermentation microbiomes and human health
• Traditional and innovative applications of pulse- and cereal-based fermentations
• Policy and regulatory aspects related to fermented foods
• Opportunities and challenges for future research and innovation

Interactive sessions will include panel discussions, poster sessions and networking opportunities aimed at strengthening connections between academia, industry and policy communities.

“HealthFerm has helped advance our understanding of how food fermentation can contribute to healthier diets and more sustainable food systems,” said Christophe Courtin, Professor at KU Leuven and coordinator of HealthFerm. “This conference is an opportunity to share scientific results, exchange perspectives across sectors and discuss how research can translate into real-world impact.”

The conference is free to attend and welcomes researchers, food manufacturers, policymakers, innovation agencies, NGOs and professional stakeholders interested in fermentation science and sustainable nutrition.

Event Details
HealthFerm Final Conference: Plant-Based Fermented Foods for Healthier and More Sustainable Diets
Date: 25–26 August 2026
Venue: Promotiezaal, Universiteitshal, Naamsestraat 22, KU Leuven, Leuven, Belgium

For more information on the event, visit: https://www.healthferm.eu/health-ferm-conference