On 1 October, Brussels became a meeting point for researchers, policymakers, farmers, consumer organisations and company representatives to explore a key question: how can microbiome research move beyond the lab and create real-world impact? The workshop showcased the latest results from the Microbes4SustainableFoods cluster and opened a wider discussion on how scientific knowledge can inform […]
Category: Risk assessors
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 […]
New Short Video: Fermented Foods for Gut Microbiome Health & a Sustainable European Food System
What role do fermented foods play in our health, and how can they support the transition toward plant-based diets? 🌱 Fermented foods have been part of human diets for many years, and growing evidence highlights their beneficial effects on the gut microbiome, immune function, and overall well-being. DOMINO brings together researchers, industry, policymakers and citizens […]
Why words matter
Why words matter: researchers propose a new term for microbial communities A team of international researchers, including some of Domino’s partners, is calling for a change in the way scientists describe intentionally assembled groups of microorganisms. In a recent publication in Nature Communications, they propose replacing the term “synthetic community” (SynCom) with “Defined Microbial Community” […]
DOMINO Newsletter #4
EFSA guidance on characterisation and risk assessment of microorganisms used in the food chain
A milestone for food safety science – guidance on microorganisms in food! Back in January, the Domino EU consortium came together to respond to the European Food Safety Authority (EFSA) public consultation on the draft guidance for “Characterisation and risk assessment of microorganisms used in the food chain”. This was a collaborative effort that reflected […]
The Role of Lactic Acid Bacteria in Food Fermentation
The unique flavours, textures, and health benefits of fermented foods like yogurt, sauerkraut and sourdough bread come from a community of microorganisms that transform regular ingredients into something special. Among the key players in this process are lactic acid bacteria. So, what exactly are lactic acid bacteria, and how do they work? The DOMINO project […]
DOMINO Case Study: Advancing Fermentation Sciences with Table Olives
Harnessing the power of microbes to enhance the health, quality, and functionality of fermented foods lies at the core of the DOMINO project. This innovative and scientifically robust approach is paving the way for designing better food products tailored to the evolving needs of our food systems. In this case study, DOMINO partner, the University […]
Celebrating World Microbiome Day 2024
This year to celebrate #WorldMicrobiomeDay, we are sharing some resources from the DOMINO project and its collaborative initiatives! The theme of 2024 was “Feed your microbes – How diet shapes your gut microbiome”. Dive in to the information below to learn more about how microbiomes play an important role for our health and everyday lives. […]
DOMINO Newsletter #1
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