Despite the assumption that fermented foods confer numerous health benefits including bioactive compounds synthesis and acute-chronic disease risk reduction, scientific evidence to confirm this conjecture, in terms of grain-based fermentations, is scarce. Further, there is a dearth in valorisation studies to create novel fermented products from the abundant yet underutilized European crops (i.e., wheat, oat, faba bean, and yellow pea). Alongside this, there is limited consumer research to discern the preferred flavour profile and hence, market potential for novel fermented grain-based products. To counter these gaps and transition towards an evidence-based sustainable fermented grain-based food model, a four-year project called ‘HealthFerm’ was established in 2022. This project is funded by the European Union and has 23 members amongst whom the tasks (referred to as work packages) are distributed based upon area of expertise.
Herein, Hanhineva lab is mainly responsible for the Metabolomics analyses of samples originating from the first three work packages. These correspond to microbial consortia characterisation, fermentation mediated metabolite transformation, and intervention related identification of metabolites associated with cardiometabolic disease risk. The active laboratory portion of the study is expected to conclude by 2026. For more information on the HealthFerm project, refer to the official page at www.healthferm.eu and consortium video at https://youtu.be/8Ga6fwzJ6d4?feature=shared.
Are you a sourdough baker? Check out HealthFerm’s citizen science project and get involved by sending us information about your dough: https://www.healthferm.eu/healthferm-community/citizen-science
Shania Saini