HealthFerm Workshop – 9th of September 2024 - @ University of Helsinki

On 9th of September 2024, the HealthGrain Forum and ICC organised an exciting workshop together with the University of Helsinki at the Viikki Campus in Helsinki, Finland.

After a warm welcome and introduction by Kati Katina (University of Helsinki), Kaisa Poutanen (Expert Panel Board member) shared interesting insights on the HealthGrain project, including perspectives and lessons learned that are also valuable for the HealthFerm project. A presentation was then given by Jussi Loponen and Juhani Sibakov from Fazer, the leading bakery company in Finland with a significant presence in Sweden and the Baltics. It elaborated on fermentation-related activities at Fazer, such as sourdough technology, fermented non-dairy products, cocoa fermentation/alternative cocoa, etc. A special focus was placed on sourdough breads in the Finnish market, considering its relevance for HealthFerm and the location of the workshop. During the first break, workshop participants were invited to do a tasting of Fazer bread products - an exciting experience! A final presentation was given by Selina Virtanen from Valio on novel fermented dairy alternatives. Selina outlined the challenges during and after processing of gurt used for the HealthFerm intervention studies. After the presentations, workshop participants were invited to taste commercially available gurt and compare it with gurt produced within the HealthFerm project. In general, the intervention gurt have been well received and the nutritional targets have been reached!

To conclude the workshop, a sensory evaluation of fermented faba beans was organised and led by Fabio Tuccillo (University of Helsinki). Workshop participants were invited to do a sensory analysis of different samples of fermented faba beans, after which they were divided into smaller groups for discussing their observations. An interesting take-away from this exercise is the influence of fermentation on flavour, which can go both ways - tasteful and unpleasant!

Introduction by coordinator Christophe Courtin (KU Leuven)

Kaisa Poutanen presenting insights on the HealthGrain project.

Jussi Loponen presenting Fazer and their fermentation-related activities.

Juhani Sibakov presenting insights from Fazer´s fermented bakery products with a focus on sourdough bread.

Selina Virtanen sharing results and impressions from novel fermented dairy alternatives.

Gurt produced by Valio in the HealthFerm project.

Documentation and samples for the sensory evaluation of fermented faba beans.