Fermented foods are gaining popularity worldwide for their potential health benefits, yet scientific and regulatory perspectives on their role in nutrition remain limited beyond yoghurt and other cultured dairy products. To shed light on this topic, the HealthFerm project invites you to join a free webinar exploring novel food and health claim regulations in relation to fermented foods.
🗓️ 3 October 2025
🕙 10:00–11:30 CEST
👉 Register here: GoToWebinar link
Speakers & Topics
- Christophe Courtin (KU Leuven) – Introduction
Professor at KU Leuven specializing in cereal and food technology, Christophe will set the stage for the discussion. - Marla Cunningham (ISAPP) – Key concepts in the science of fermented foods
Executive Director of ISAPP with 25+ years’ experience in biotic science, Marla will present highlights from ISAPP’s expert panel on defining and categorizing fermented foods. - Hans Verhagen – Novel Food regulation in relation to fermented foods
A board-certified toxicologist and nutritionist with senior roles at RIVM and EFSA, Hans now leads Food Safety & Nutrition Consultancy and brings decades of expertise in food safety and regulation. - Loek Pijls (Loekintofood) – Health Claim Regulation in relation to fermented foods
Founder of Loekintofood, Loek has 25+ years of experience across industry, academia, and public-private partnerships, with a focus on responsible and healthy food systems.
The session will be moderated by Jan de Vries, Communication Manager of the HealthGrain Forum.
About HealthFerm
HealthFerm is a European research project investigating innovative pulse- and cereal-based food fermentations and their impact on human health. The project combines microbiome research, human intervention studies, and community-science approaches to design novel plant-based fermented foods with proven health benefits.
🔗 Learn more: www.healthferm.eu
