Stakeholder Forum 2026: The Future of Fermented Foods

Fermented foods are attracting growing interest across Europe as consumers, researchers, industry and policymakers increasingly recognise their potential to contribute to healthier and more sustainable food systems. At the same time, advances in fermentation science are opening new opportunities for food innovation, from novel products and production approaches to more resource-efficient food systems.

Realising this potential, however, requires more than scientific discoveries alone. Innovation needs to be supported by robust evidence, translated into practical applications, and discussed with the stakeholders who will ultimately drive its adoption. Building this bridge between research, industry and society is essential to ensuring that fermented food innovations are scientifically sound, relevant and capable of generating real-world impact.

This Stakeholder Forum webinar brings together experts from the DOMINO project and the PIMENTO initiative to explore the journey from innovation to evidence and practice. Complementing the innovation showcased by DOMINO, the PIMENTO initiative provides the broader scientific roadmap needed to strengthen the evidence base supporting fermented foods. Through scientific presentations, practical examples and stakeholder discussion, participants will explore how research is shaping the future of fermented foods and identify priorities for future collaboration.

Objectives

The webinar aims to:

• Showcase innovative research and case studies developed within the DOMINO project.
• Present the latest scientific evidence on the health benefits and safety of fermented foods, while highlighting current knowledge gaps.
• Explore how fermentation science can support sustainable innovation and create new opportunities for more sustainable food systems.
• Discuss how robust evidence can facilitate innovation, communication and future regulatory developments.
• Foster dialogue among researchers, industry, policymakers and other stakeholders to identify shared priorities and strengthen future collaboration.

Target audience

The webinar is intended mainly for:

• Food and fermentation industry representatives
• Researchers and academics
• Policymakers and public authorities

Programme

• The webinar has been designed to guide participants through the journey from scientific innovation to practical application.
• Stéphane Chaillou (Research Director, INRAE, and DOMINO Coordinator) will introduce the DOMINO project and its six case studies, providing the context for the discussions that follow.
• Abelardo Margolles (Senior Scientist, CSIC) will explore how fermentation can drive sustainable innovation by transforming food waste and by-products into valuable food resources. Drawing on examples from the DOMINO project, he will illustrate how fermentation can contribute to more circular food systems while creating new opportunities for food innovation.
• The webinar will then turn to the evidence needed to underpin these innovations. Christèle Humblot (Research Director, IRD) will present the PIMENTO initiative’s strategic roadmap, illustrating how a structured assessment of the available scientific literature can help move fermented food research from fragmented findings towards greater scientific and regulatory maturity.
• Finally, Jekaterina Kazantseva (Team Lead, TFTAK) will explore how scientific advances can support the development of fermented vegetable products, highlighting their affordability, versatility and growing market potential, while discussing how research can contribute to product quality, consumer confidence and future evidence-based health communication.
• Q&A
• Conclusions by Stéphane Chaillou

Event overview:

📅 9 November 2026

⏰ 12:00 – 13:30 Brussels time

📍Online

💻 Register here: click here.