The large ‘Ferments of the Future’ innovation centre was recently inaugurated in Saclay, south of Paris.
It is a major hub for research and innovation in fermentation processes. It aims to open up the ‘black box’ of ferments. Research is focusing on topics such as improving the texture of plant-based protein products, intestinal health, vitamins, flavours, reducing fats and sugars in food and replacing pesticides in agriculture.
Yeast plays a major role in some of these end uses. Nearly 15,000 strains of yeast, bacteria and fungi will be studied using traditional, biomass and precision fermentation.
Its director claims that the centre will be a major lever in bringing about the agri-food transition and feeding the estimated 10 billion humans by 2050. It is being coordinated by the French National Research Institute for Agriculture, Food and the Environment (INRAE) and the French National Association of Food Industries (ANIA). It will have a budget of €100 million over 10 years.
Additional investment would allow the European sector to keep pace with the United States, which is very active in fermentation research.
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