debora.serra@eufic.org

Domino’s First Annual Meeting in Tallin

Domino’s First Annual Meeting in Tallin

Between 13th and 15th March 2024, all the partners of Domino convened to celebrate the end of the first year of the project, present what has been done and discuss the next steps. The meeting took place in Tallin, Estonia, hosted by Domino’s partner TFTAK. During these three days of work, we reviewed all the […]

Celebrating World Pulses Day: A Spotlight on Fermented Pulses

Celebrating World Pulses Day: A Spotlight on Fermented Pulses

#WorldPulsesDay Since 2018, on February 10th  the United Nations (UN) celebrates World Pulses Day, a global event designed to raise public awareness about the environmental significance and nutritional benefits of pulses.   These edible seeds from a legume plant (including lentils, chickpeas, beans, lupin and other protein grains) have great benefits for food security, nutrition, […]

Gut Health & Fermented Foods – An Emerging Factor for Health and Disease Prevention?

Gut Health & Fermented Foods – An Emerging Factor for Health and Disease Prevention?

The human microbiome, a community of more than 50 trillion bacteria and many more living microorganisms settled in and on our bodies, represents a pandora box of great mysteries. While a clear definition of a “healthy microbiome” does not yet exist, diversity has emerged as one major factor that enables the microbiome to support the immune system, provide nutrients and in some cases prevent certain diseases. Overall, these microorganisms play an important role in our lives and in the way our bodies function.

The past, present, and future of fermented foods

The past, present, and future of fermented foods

From the spicy kick of kimchi, the sour tang of creamy milk kefir, to the satisfying crust of sourdough bread, these culinary treats are as diverse as they are delicious. Countless fermented products like these have been a part of human culture for centuries and are a testament to the ancient art of fermentation. Today, their role in our diets and cultures has evolved and diversified, and fermented foods are becoming increasingly recognised for their roles in contributing to human health and more sustainable food systems.