We talk a lot about fermentation as the solution for better plantโbased products. But where are we still guessing and where do we actually understand the biology? The first FERMI paper, “Gap Analysis of Metabolic Conversions of Off-Flavors and Antinutrients in Plant-Based Substrates” addresses exactly that question. This comprehensive review, published in Comprehensive Reviews in … Read more
๐ ๐ฅ๐ถ๐ฑ๐ถ๐ป๐ด ๐๐ต๐ฒ ๐๐ฎ๐๐ฒ๐ ๐ผ๐ณ ๐ฝ๐น๐ฎ๐ป๐-๐ฏ๐ฎ๐๐ฒ๐ฑ ๐ณ๐ฒ๐ฟ๐บ๐ฒ๐ป๐๐ฎ๐๐ถ๐ผ๐ป! On November 4-5, the coastal town of Egmond aan Zee became the hub for the first FERMI symposium. Bringing together academia and industry, the ๐๐๐ฅ๐ ๐ ๐ฃ๐ฟ๐ผ๐ท๐ฒ๐ฐ๐ explores how fermentation can improve the taste, texture, and nutrition of plant-based foods, accelerating breakthroughs from science to application. ๐ช๐ต๐ฎ๐ ๐๐ต๐ฒ ๐๐ถ๐ฑ๐ฒ … Read more
On June 10th, the R&D Centre of Flora Food Group in Wageningen played host to the latest FERMI User Meeting, bringing together researchers, industry partners, and innovation leaders for a day of knowledge exchange and sensory exploration. The morning session opened with compelling research updates from Tomรกs Fonseca Cavaco (Vrije Universiteit Amsterdam) and Beatrice Tagliabue … Read more
FERMI Research Program moves into next phase with academic-industry alignment meeting Yesterday, academic researchers and industrial partners came together at VU Amsterdam for the next key step in the FERMI research program. This event marked an important follow-up to the FERMI kick-off in early February. PhD students and work package leaders presented their work breakdown … Read more
Today, the official kick-off of FERMI takes place. This groundbreaking research project aims to gain a better understanding of the fermentation process of plant-based proteins. The official launch is led by project leader Herwig Bachmann. The project will be performed at the VU University, TU Delft and Wageningen University. Theme Director of Sustainable Processing, Bert … Read more