Spicy, tangy, and probiotic-rich — kimchi is Korea’s iconic fermented vegetable dish. Add flavour *and* function to your plate. 🌶️ #Kimchi #FermentedFoods #KoreanCuisine
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FlavourFerm
46 posts
FlavourFerm
@FlavourFerm
Flavour Ferm is a H2020 EU-funded that aims to advance fermentation for flavour, nutrition & sustainability
Beigetreten Ocak 2025
12 Folgt7 Follower
Not just delicious — cheese is fermented food! From cheddar to camembert, cheese owes its flavour, texture, and preservation to microbial magic. #Cheese #Fermentation #FoodScience
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Kefir is a fizzy, tangy, protein-rich powerhouse of probiotics. Fermented with kefir grains, it’s one of the most diverse dairy ferments for gut and immune health. #Kefir #Probiotics #FunctionalFoods
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Partner Spotlight: GOe Tech Center – Basque Culinary Center
Based in San Sebastián, #GOe Tech Center @wearegoe is the world’s first technology centre dedicated to gastronomy.
In #FlavourFerm, they bridge culinary practice, sensory science and social acceptance. 🇪🇸
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Crunchy, sour, and packed with probiotics — sauerkraut is Europe’s classic fermented cabbage. A staple of gut-friendly cuisine. 🥬 #Sauerkraut #FermentedFoods #GutHealth
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Ever tried *viili*? This Finnish fermented milk is stretchy, silky, and full of good microbes. A fermented food with texture as unique as its taste. #Viili #FinnishFood #Probiotics
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Mild, thick, and fermented with mesophilic cultures — filmjölk is Sweden’s smooth contribution to gut-friendly breakfasts. Tart like yoghurt, but uniquely Nordic.
#Filmjölk #SwedishFood #Fermentation
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Labneh — strained yoghurt turned into a creamy, tangy spread — is a fermented gem of Middle Eastern cuisine. Spread it, dip it, love it.
#Labneh #Fermentation #MiddleEasternFood
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Their work is turning microbiome insights into predictive tools for tastier, healthier, and more sustainable fermented foods. 🌱🌍
#FoodInnovation #Microbiome #Fermentation #Bioinformatics #FlavourFerm
FlavourFerm@FlavourFerm
Meet the AIT team: 👩🔬 Elizabeth Rettedal – WP4 lead, bioinformatics for flavour 💻 Livio Antonielli – machine learning & data integration 🔬 Cintia Mayr – plant & fermentation microbiomes 📊 Francisco Cerqueira – automated literature-mining pipelines
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Meet the AIT team:
👩🔬 Elizabeth Rettedal – WP4 lead, bioinformatics for flavour
💻 Livio Antonielli – machine learning & data integration
🔬 Cintia Mayr – plant & fermentation microbiomes
📊 Francisco Cerqueira – automated literature-mining pipelines
FlavourFerm@FlavourFerm
WP4 goals: 1️⃣ Build a knowledge database on microbiomes & taste 2️⃣ Develop a bioinformatic pipeline predicting sensory properties using microbiome, metabolome & sensory data 🧬
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WP4 goals:
1️⃣ Build a knowledge database on microbiomes & taste
2️⃣ Develop a bioinformatic pipeline predicting sensory properties using microbiome, metabolome & sensory data 🧬
FlavourFerm@FlavourFerm
🌱 Flavour is a major barrier to sustainable food choices — if it doesn’t taste good, people won’t switch. 🇦🇹 AIT Austrian Institute of Technology is addressing this in #FlavourFerm by leading WP4 on the microbiome & flavour of plant-based fermentation products 🍽️
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🌱 Flavour is a major barrier to sustainable food choices — if it doesn’t taste good, people won’t switch.
🇦🇹 AIT Austrian Institute of Technology is addressing this in #FlavourFerm by leading WP4 on the microbiome & flavour of plant-based fermentation products 🍽️
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Applications:
Plant-based cheese (micellar caseins) and beverages (non-micellar caseins)
#FlavourFerm delivering high-quality alternatives that support healthy choices and protect global resources
#FoodInnovation #Sustainability #FlavourFerm
FlavourFerm@FlavourFerm
Continuing our catch-up series on Sept–Oct events… 🗓️ On 9 Oct, AINIA presented their work on producing milk caseins via #PrecisionFermentation in (friendly) E. coli. • Animal-free • Functional • Scalable & sustainable
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Continuing our catch-up series on Sept–Oct events… 🗓️
On 9 Oct, AINIA presented their work on producing milk caseins via #PrecisionFermentation in (friendly) E. coli.
• Animal-free
• Functional
• Scalable & sustainable
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Looking back at #FlavourSOME (9 Sept, Madrid): Dr Leonardo Menghi explained how host–microbe interactions shape taste & food choice.
A holobiont approach may help us design healthier, sustainable diets. 🥗🌍
#FlavourFerm #NovelFoods
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Catch-up highlight from #FlavourSOME (Madrid, 9 Sept)
Dr Leonardo Menghi (SDU) showed how a holobiont view —humans + microbes—can transform novel foods, making plant-based choices tastier & easier to adopt.
#FlavourFerm #FoodScience
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Smooth, tangy, and good for your gut — yoghurt is one of the world’s most popular fermented foods. Rich in protein, calcium, and live cultures, it supports digestion and culinary versatility.
#Yoghurt #FermentedFoods #GutHealth
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DELICIOUS is reshaping the future of plant-based cheese and kefir 🍃🧀 Combining AI, food science, and fermentation to create sustainable dairy alternatives — that taste like the real thing.
#PlantBased #Fermentation #FoodAI
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October was full of events 🍂 — time for a quick catch-up!
Over the next posts we’ll share highlights from FlavourFerm
First up: Dr Leonardo Menghi on how humans + microbes together shape taste & health.
#FlavourFerm
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Join 800+ households exploring sourdough & gut health with #HealthFerm! We’re using citizen science to study how cereal & pulse fermentations affect the microbiome and nutrition. 🌾
🔬 healthferm.eu
#CitizenScience #FermentedFoods #EUResearch
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