DOMINO will create several resources about the project and its outcomes.
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.
The power of fermented foods: Levers for healthier and sustainable nutrition
Consumers are expressing a clear demand for healthier and more sustainable food options. In response to this growing trend, fermented foods have re-emerged as a promising solution to meet these expectations. In this article, we delve into the vast potential of fermentation, exploring what role fermented foods could play in shaping a more sustainable and nutritious food landscape.