HealthFerm is a European research project investigating innovative pulse and cereal-based food fermentations together with the health effects and consumer perception of novel fermented foods. Fermented foods have gained a reputation for being beneficial to health. However, with the exception of yoghurt and other cultured dairy products, little concrete evidence exists for the actual health benefits of fermented foods. Therefore, the HealthFerm project performs several human intervention studies to better understand the interaction between food fermentation microbiomes, fermented grain-based foods and the human gut microbiome and how they support human health. A community-science approach plays a vital part in collecting diverse food fermentation microbiomes used to design innovative fermented plant-based foods with optimal health benefits.

The webinar on "Nutrition and Health of Fermented Cereals and Pulses" took place on 15 June 10.30-12.00 CEST and introduced the audience in the science of digestive health and fermented cereals and pulses. How good foods are digested, is a fascinating topic that is considered to be relatively well understood, but with still large challenges to be solved. These challenges and the question what scientific evidence is available if it comes to fermented foods and (long term) health has been addressed during this webinar.
Speakers were:
Prof. Kristin Verbeke - KU Leuven
Prof. Rikard Landberg - Chalmers University of Technology
Jan de Vries, Communication Manager of the HealthGrain Forum, will moderate this webinar.

More detailed information about HealthFerm project is available here www.healthferm.eu - Funded by the European Union.