What do yogurt, sausage, bread, kimchi cabbage and coffee have in common? These are products whose flavor or texture is the result of fermentation, in other words, the transformation of raw materials by certain bacteria or yeasts. These microorganisms are now the subject of a research and innovation project called Grand Défi “Ferments du futur”, launched this week as part of the France 2030 investment plan. Thus, 48.3 million euros of state money will be allocated and “Approximately similar budget is expected from industrial partners.”, says the executive director of the program, Damien Penault. Coordinated by the Research Institute for Agriculture, Food and the Environment (Inrae) and the National Association of the Food Industry (Ania), it brings together around thirty public and private players, whether laboratories, academic research, start-ups or agri-food giants…
Source: Le Figaro
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