The presence of pioneering companies like Lallemand in this consortium will strengthen knowledge and innovation around fermentation
Lallemand has announced its involvement in the steering committee of the Grand Défi Ferments du Futur, a highly strategic program that aims to accelerate research and innovation in the field of ferments and fermented foods to meet the challenges of agronomy and ecological transition.
Three months after its official presentation, this ambitious research-innovation program piloted by INRAE and l’ANI, already brings together around thirty public and private players, from academic research to cooperatives, from start-ups to large corporations. It was launched operationally on December 12, with the first meeting of its strategic orientation committee, which will contribute to its operational and financial functions.
The presence of pioneering companies like Lallemand in this consortium will strengthen knowledge and innovation around fermentation. Since 2017, Lallemand has been closely involved in the program development process, in the definition of objectives and content.
“Lallemand is joining the Grand Défi Ferments du Futur in order to share its historical expertise in fermentation and its scientific skills while benefiting from a technical platform, state-of-the-art equipment and resources in order to develop fermentation solutions for the food industry in a collaborative approach,” said Patrice Laforce, Research and Development Director, Lallemand Specialty Cultures.
The description of fermented foods should help us better characterise these complex ecosystems and their roles in our health
“Among the objectives of the consortium, we wish to develop, mainly through applied research and short-term projects, solutions that will be quickly applicable on the market. This is in line with Lallemand’s research and development strategy,” added Laforce.
“In addition, an ambitious part of this program will be to better describe and understand the historical and close link between the consumption of fermented foods and human health. The description of fermented foods should help us better characterise these complex ecosystems and their roles in our health, which is fully aligned with the Lallemand group strategy,” added Sylvie Binda, VP Research and Development, Lallemand Health Solutions.
“Fermented foods and beverages are already a major part of our diet. By exploring the tremendous innovation potential of ferments, we will not only develop new foods based on vegetables, cereals, legumes, milk or fruit, but also find value in products that are currently considered waste! This program therefore aims to make a very concrete contribution to transitions towards healthy, safe and sustainable food for future generations,” said Damien Paineau, Executive Director of Ferments du Futur.
The presence in the consortium of developers, producers and users of ferments will make it possible to create the essential links to work together and in synergy on the production of fermented foods and the development of innovative ferments to facilitate the transitions to safer, healthier, and more sustainable food.
Focused on food, Ferments du Futur will gradually be able to open to other applications, particularly in the agricultural sector.